Brown Butter Caramel Apple Crumb Cake Recipe
This Brown Butter Caramel Apple Crumb Cake is a delightful autumn-inspired dessert combining moist, tender cake with rich brown butter flavor, thinly sliced spiced apples, a crunchy crumb topping, and a luscious salted caramel drizzle. Baked to golden perfection in an 8×8-inch pan, it’s perfect for cozy gatherings or any time you crave a comforting sweet treat.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 9 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Crumb Topping
- ¾ cup (105g) all-purpose flour
- 3 tbsp (40g) granulated sugar
- 2 tbsp (30g) packed light brown sugar
- 5 tbsp (70g) salted butter, melted and cooled (or add a pinch of salt if using unsalted butter)
- ¼ tsp salt (if using unsalted butter)
Cake Batter
- 6 tbsp (84g) unsalted butter (for browning)
- ¾ cup (150g) granulated sugar
- 1 tsp (5ml) pure vanilla extract
- 2 large eggs, at room temperature
- ⅓ cup (80ml) full fat sour cream
- 1 ¼ cups (180g) all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp ground cinnamon
- ¼ tsp salt
- ⅓ cup (80ml) whole milk
Apple Layer
- 2 medium apples, very thinly sliced
- 1 tbsp (12g) granulated sugar
- ⅛ tsp ground cinnamon
Topping & Serving
- ¼ cup (60ml) Easy Salted Caramel Sauce
- Vanilla ice cream (optional, for serving)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving a 2-inch overhang on each side for easy removal of the cake.
- Brown the Butter: Melt the unsalted butter over medium heat, swirling the pan frequently, until it turns a golden brown color and emits a nutty aroma. Remove from heat and let it cool to room temperature before using.
- Make the Crumb Topping: In a medium bowl, whisk together the flour, granulated sugar, light brown sugar, and salt if using unsalted butter. Pour in melted salted butter and stir until combined. Use your fingertips to toss the mixture into large crumbs. Cover with a tea towel and set aside.
- Prepare Cake Batter: In a large mixing bowl, whisk cooled brown butter with granulated sugar and vanilla extract until pale and creamy. Add eggs one at a time, whisking well after each addition until the mixture lightens and becomes fluffy. Mix in the sour cream thoroughly.
- Combine Dry Ingredients: Sift together the all-purpose flour, baking powder, cinnamon, and salt into a small bowl. Add this dry mixture to the butter mixture and fold gently with a spatula until mostly incorporated and thick. Pour in the milk and fold until just combined.
- Prepare Apples: In a medium bowl, gently toss the thinly sliced apples with granulated sugar and cinnamon to coat evenly.
- Assemble Cake: Spread the cake batter evenly into the prepared pan. Arrange the coated apple slices evenly over the batter, fanning them out with your fingers. Sprinkle the crumb topping evenly over the apples, covering the surface.
- Bake: Bake in the preheated oven for 35-45 minutes, until the crumb topping is lightly golden and the cake feels firm to the touch. A toothpick inserted into the center should come out clean or with just a few moist crumbs. Avoid over-baking.
- Cool and Serve: Transfer the pan to a wire rack and let cool for at least 30 minutes. Drizzle the salted caramel sauce over the cooled cake before serving. Optionally, serve with vanilla ice cream for an indulgent touch.
Notes
- Ensure the brown butter has cooled to room temperature before mixing with sugar and eggs to achieve a fluffy batter.
- Slice apples as thinly as possible for even baking and to integrate well with the cake texture.
- Do not over-bake to keep the crumb topping crisp but the cake moist.
- To easily remove the cake from the pan, use the parchment paper overhang as handles.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- The salted caramel sauce can be homemade or store-bought based on preference.
