Mocha-Apple Cake with Browned Butter Frosting

  • Lynneetejeda Posted: 09/06/11
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    The cake was extremely dry. I was disappointed after putting all the effort of skinning and dicing the apples. The icing was fabulous. I will use the icing recipe again but definitely not the cake recipe

  • vipbrj Posted: 09/12/11
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    I made this recipe last night. From the picture I was expecting something like a spice cake but it was very far from that. The batter is extremely thick and my kitchenaid mixer had a hard time with it. There's just too. much. stuff. Even though I was nevous, I baked the cake anyway and it turned out moist (almost underdone?? it's hard to tell with all the ingredients in it) but it was cracking! The icing is good. It was hard for me to tell when the butter was turning golden brown (it happens very quickly) because the butter tends to foam up when its heated. I lucked out and took it off the heat at the perfect time. So, despite the cracked appeareance, the layers of cake held together while I assembled and iced them. Flavor vedict: something is off. Is it the chocolate?? Is it the coffee? Should I have chopped the apples up smaller? Are the pecans too toasted? This cake just has too much going. It's not a bad flavor, just REALLY rich.

  • shny132 Posted: 09/28/11
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    I disagree with the poor reviews. I thought this cake was very interesting! The batter was thick and turned out to have a consistency similar to cookie dough, but I really liked that every bite had a surprise (chocolate, pecans, apples). The cake did turn out similar to the picture which was nice. View it via tiny url http://nblo.gs/nJsHK

  • Mamajan1 Posted: 09/02/11
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    This recipe has a misprint. The batter was thicker than cookie dough batter. Also, "about 4 granny smith apples, which was measured at the store as 2 pounds, is way more than 4 cups chopped apple. Number of eggs wrong?

  • MoMelFL Posted: 09/04/11
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    I just made the cake from the recent Southern Living, Sept 2011. It was exactly like the other reviews, cookie dough texture. I followed everything exactly. Wondering whether to continue with the frosting or scrap it and use the frosting for another cake.

  • kooky13 Posted: 09/09/11
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    I made this cake(?) and was very disappointed.The batter,if you could call it that, was so dense I could roll it into balls. It bogged down my heavy duty Kitchen Aide mixer. I did not give up. I rechecked the recipe carefully 3 times and decided to bake it any way. It was a good thing I am not a weak person because it was very heavy. To say the least I will never make this disaster again.

  • grmcknight Posted: 09/03/11
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    Despite the two previous reviews, I was determined to try anyway and indeed, very thick batter, like cookie dough, resulted in very dense layers. However, it was moist, an interesting flavor & texture. The icing is delicious. Careful that you don't burn the butter.

  • gbeaulieu Posted: 10/08/11
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    This is a wonderful autumn cake!! I am glad I did not read the reviews before I baked it. I used my food processor to chop the apples, and overdid it a little; it was more like applesauce! But, the cake was moist and turned out of the pans easily. You must take the butter off the heat right at the 6-8 minute mark. My friends loved this cake, and I will definitely use this frosting again-maybe on a cake that requires a caramel frosting.

  • deenadeenaron Posted: 09/18/11
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    I was very disappointed. I tried making this for our NFL viewing party and it was incredibly dry. I think the recipe has a typo and is perhaps missing some milk or another type of liquid.

  • SareBear Posted: 09/26/11
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    I must say I'm VERY surprised to see so many bad reviews. I LOVED this recipe. It was absolutely delicious! Red velvet, carrot, and spice have always been my favorite but I'm definitely adding this one to my list now!

  • Couchmore Posted: 08/30/11
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    Let me preface this review by saying I'm a very adept cook, but not a very good baker and not much of a sweet-eater. My husband saw a picture of this in Southern Living and wanted me to make it for his bday (he doesn't like chocolate so I left it out). It was a VERY strange batter...thick, almost like dough. The texture of the cake was very heavy and the nutmeg was a bit overpowering for me. The frosting, however, was perfection. If I make the cake again, I will use butter instead of oil, cut back on the apples and use more cinnamon and less nutmeg. I will use this frosting recipe for just about anything that calls for cream cheese icing.

  • bluesmom Posted: 10/16/11
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    I made a "baby" cake version (1/2 the recipe) as a test run since the reviews were so bad. I figured the batter needed to be stiff as most fruits will release moisture during cooking which could leave the cake runny. My Kitchen Aide (which is my grandmother's from the 70s) had no trouble with the batter. The cake was moist and flavorful. I will make the full version for a Halloween Dinner party I have planned.

  • HollyDec25 Posted: 09/20/11
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    I made the Mocha-Apple Cake with Browned Butter frosting for my grandson's birthday. It looked and sounded like a perfect cake for a fall birthday cake. Well, like the other reviews, I was very disappointed. While making the cake there seemed to be something wrong. It was very dry almost cookie dough like, not like a normal scratch cake batter. I had to work the dough into the pans with my fingers to even it out it was so thick. Once baked, it didn't rise like a normal cake and started to break up when I tried to move it onto the cakeplate. The Frosting was excellent and I will use it again, but, there was something definetly wrong with the cake recipe. My birthday cakes are always a hit with my family and friends...This one ended up in the garbage! 1st time! and 1st time being disapointed by Southern living Magazine's recipes

  • suziehernandez5 Posted: 09/24/11
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    So I decided to make this cake for a neighbor's bday just because the picture looked awesome; same complaints as listed before; batter too thick, it scared me because I thought I had over mixed it. I reviewed the recipe many times because I thought I forgot an ingredient and I didn't so I added some milk to thin out the batter; I wished I had added more milk though. The cake came out looking good and smelling good; same about the frosting, very good frosting; I almost made it into a buttercreme but opted out of that. Will post when neighbor tells me about the taste. I agree that an ingredient is missing, maybe applesauce or milk though. Will post about the taste as soon as I hear from the neighbor.

  • NickyC Posted: 09/25/11
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    Should have read the reviews BEFORE I made this disastrous cake. There is definitely an error in the recipe. It tastes completely like flour and looks nothing like the photograph. No amount of delicious frosting can fix this cake. This is going straight to my office pantry (they'll eat anything). Very disappointed.

  • Baroo46 Posted: 11/06/11
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    If you have to choose between two Southern Living recipes for an apple cake, go with the apple bundt cake with cream cheese filling. It is delicious! I like to bake and often take items to work for feedback. The bundt cake got rave reviews this cake was sampled and tossed. The final texture is odd and the combination of flavors is off. I've made other cakes, most notably a wonderful Paula Deen pear cake, with a thick batter and they bake up dense and moist. Something is off with this recipe.

  • maisie10 Posted: 11/23/11
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    My daughter, who does not have much baking experience, baked this recipe last night. It was incredible. She said the batter was VERY thick and she was afraid she had done something wrong, but went on and baked the cake..and we were so happy she did! The apples add such moistness. Just because something is DIFFERENT doesn't mean it is wrong.

  • gswbgw80 Posted: 09/16/12
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    I'll admit I am puzzled by there being any positive reviews for this recipe. I made the mistake of not reading any reviews before I tried it. Following the instructions given, after adding the dry ingredients I had something almost too thick for my mixer to handle and I saw no way to stir in the apples, nuts, and chocolate. I looked for similar recipes online and added the following: 1 additional egg, 1 additional cup of sugar, 1/2 cup additional oil. Even then the batter was very thick. I thinned it with a dollop or two of milk, until I had something that was the consistency of cake batter. The resulting cake is okay, but not something I'll put on my list to try again. I should add that I made the Bundt cake version, so I didn't try the icing at all.

  • misereres Posted: 10/05/13
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    I had absolutely NO problems with this cake at all. However, I did make a three changes: I exempted instant coffee since I felt that it would be one too many flavours with the apples, spices, pecans and chocolate. Instead of milk chocolate I switched to semi sweet. Lastly, I used Arkansas Black apples (which are my all time favourite) instead of Granny Smith. I keep these changes every time I bake this cake. Yes, the batter was a little thick for me but nowhere near as thick as other people have mentioned. ANY batter with fresh fruit in it is going to be a little thick/dry because the juice from the fruit adds extra moisture during the baking process! I am quite OBSESSED with the brown butter frosting. The first time I followed this recipe I accidentally only made half the amount so I made a chocolate ganache frosting for between the layers. It's decadent without being overly rich. This is now an autumn staple in my house, I make it at least three to four times a season!

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