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Mocha-Apple Cake with Browned Butter Frosting

Photo: Jim Franco; Styling: Annette Joseph

Millie Souza, Fall River, Massachusetts, Southern Living  SEPTEMBER 2011

Ingredients
  • 1 cup chopped pecans
  • 1 cup sugar
  • 1 cup canola oil
  • 2 large eggs
  • 1 tablespoon instant coffee granules
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 4 cups peeled and diced baking apples(Cameo, Granny Smith, Pippen, Golden Delicious, Jonathan) (about 2 lb.)
  • 2 (2.6-oz.) milk chocolate candy bars, chopped

Preparation

  • 1. Preheat oven to 350º. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through.
  • 2. Beat sugar and next 4 ingredients at high speed with a heavy-duty electric stand mixer 5 minutes. Stir together flour and next 4 ingredients; gradually add flour mixture to sugar mixture, beating at low speed just until blended. Add apples, chocolate, and pecans; beat just until blended. Spoon into 2 greased and floured 9-inch round cake pans.
  • 3. Bake at 350º for 28 to 32 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes; remove from pans to wire rack, and cool completely (about 1 hour). Spread Browned Butter Frosting between layers and on top and sides of cake.

Brown Butter Frosting

  • 1 cup butter
  • 1 (16-oz) package powdered sugar
  • 1/4 cup milk
  • 1 tsp. vanilla extract

Cook butter in a small heavy saucepan over medium heat, stirring constantly, 6 to 8 minutes or until butter begins to turn golden brown.  Remove pan immediately from heat. Pour butter into a bowl. Cover and chill 1 hour or until butter is cool and begins to solidify.  Beat butter at medium speed with an electric mixer until fluffy; gradually add powdered sugar alternately with milk, beginning and ending with sugar. Beat at low speed until well blended after each addition. Stir in vanilla.