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Photo: Jim Franco; Styling: Annette Joseph Photo by: Photo: Jim Franco; Styling: Annette Joseph

Mocha-Apple Cake with Browned Butter Frosting

Southern Living SEPTEMBER 2011

  • Yield: Makes 12 servings
  • Hands-on: 25 Minutes
  • Total: 3 Hours, 30 Minutes

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 Granny Smith apples (about 2 lb.)
  • 2 (2.6-oz.) milk chocolate candy bars, chopped
  • Browned Butter Frosting

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.

Mocha-Apple Bundt Cake: Omit Browned Butter Frosting. Prepare batter as directed; spoon into a greased and floured 12-cup Bundt pan. Bake at 350º for 1 hour to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 15 minutes; remove from pan to wire rack, and cool completely (about 2 hours).

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Mocha-Apple Cake with Browned Butter Frosting Recipe

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