Lifestyle

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.

Hi, I’m AMAN THAKUR