Brown Butter Almond-Apple Cake

Brown Butter Almond Apple Cake

The article you provided describes the author’s experience baking a Brown Butter Apple-Almond Cake, adapting a recipe from Jess Elliott Dennison’s Rosemary Brown Butter Apple Cake. The author shares the process and ingredients used in making the cake, which includes a unique twist of using almond flour instead of regular flour. Here’s a summary of the key points in the article:

  1. Rainy Day Baking Project:
    • The day in New York was rainy and miserable, prompting the author to embark on a baking project.
    • The author sought suggestions on Instagram for a baking project involving apples.
  2. Recipe Choice:
    • Among the suggestions, the Rosemary Brown Butter Apple Cake caught the author’s attention due to its “life-changing” reputation.
  3. Adaptations:
    • The author faced challenges as they lacked rosemary and regular flour.
    • Opted for almond flour as a 1:1 substitute for regular flour.
    • Substituted rum or Calvados with almond extract.
    • Adjusted the sugar amount, adding more apples and reducing sugar.
  4. Baking Process:
    • The author shares the adapted recipe for Brown Butter Apple-Almond Cake (Gluten-Free), with step-by-step instructions.
    • Highlights the importance of browning the butter for a toasty flavor.
    • Describes making the batter and incorporating artlessly sliced apples.
  5. Recipe Details:
    • The recipe includes almond flour, baking powder, kosher salt, brown sugar, almond extract, eggs, apples, powdered sugar for finishing, and optional whipped cream or crème fraîche.
  6. Baking and Serving:
    • Preheat the oven to 350°F and grease a 9-inch round baking pan.
    • Make brown butter, then prepare the batter and spread it in the pan.
    • Bake for 45 to 50 minutes until golden and toasty.
    • Serve warm, dusted with powdered sugar, and optionally with whipped cream or crème fraîche.
  7. Personal Experience:
    • The author found the cake easy and tasty, with the brown butter giving it a uniquely toasty flavor.
    • Expresses surprise at how well the almond flour worked in the recipe.
  8. Closing Remarks:
    • The article concludes with photos of the finished cake and a mention of other recipes by Dorie Greenspan.

The tone of the article is informal, and the author encourages readers to try the recipe, emphasizing its simplicity and delicious outcome.