Gluten Free Browned Butter Apple Cake with Cream Cheese Frosting

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Recipe by Catherine Pla

Serves 8

Gluten Free Browned Butter Apple Cake with Cream Cheese Frosting

An easy and delicious cake, made more complex by browning the butter.

Cake

  • 6 T unsalted butter

  • 2 c diced apples, peeled, cored

  • 3 T granulated sugar

  • 1⁄4 t salt

  • 2 T Calvados, or other brandy (optional)

  • 1 3⁄4 c almond flour

  • 1⁄4 c coconut flour

  • 1 T baking powder

  • 1 t ground cinnamon

  • 1⁄2 t ground nutmeg

  • 4 eggs

  • 1⁄2 c brown sugar

  • 1⁄4 c milk

  • 1 t vanilla

Cream Cheese Frosting

  • 8 oz cream cheese, room temperature

  • 4 T unsalted butter, room temperature

  • 1⁄2 c confectioners’ sugar

  • 1 t vanilla

  • 3 T heavy cream

Preheat oven to 325. Butter a 9” springform pan, line the bottom with a round of parchment, and butter the parchment.

In a 10-12” sauté pan, add butter and melt over medium heat. Cook until the butter is amber in color and the milk solids are dark brown. The butter will have a pleasant nutty aroma and is called “beurre noisette” (hazelnut butter) in French. Pour into a Pyrex measuring cup or other heat proof bowl and set aside to cool.

To the same pan, add the apples, 3 tablespoons of sugar and the salt and cook over medium heat. Cook, stirring occasionally, until the juices released by the apples have evaporated and the chunks are beginning to soften, about 7 minutes. Add the brandy, cook 30 seconds, and transfer the contents of the pan to a large plate to cool.

Combine flours, baking powder, cinnamon, and nutmeg. In a large bowl, whisk eggs, brown sugar, milk, and vanilla. Gradually whisk in the cooled brown butter. Add the flour mixture and stir until combined. Add the cooled apples to the batter and fold. Transfer mixture to the prepared springform pan, spread in an even layer.

Bake 45-50 minutes until a toothpick inserted in the center comes out clean.browned. Let cool completely, then run a knife around the edge of the pan to demold. Frost when cool.

To make frosting, beat cream cheese and butter in the bowl of a stand mixer (or use a hand mixer) fitted with the paddle attachment. Add the sugar and vanilla and mix to combine. Gradually add cream until the frosting is smooth. If it’s too thick, add a little more cream.

Charlotte Pla