Brown butter apple fritter cake is a great dessert for Autumn because there’s something magical about the scent of apples and cinnamon drifting from the oven on a cool fall day. It’s the aroma of comfort, nostalgia, and the promise of something delicious. This Brown butter apple fritter cake captures all of that and more, blending the nutty richness of browned butter with tender chunks of spiced apples. A swirl of brown sugar and cinnamon runs through the soft crumb, and the entire cake is finished with a drizzle of silky maple glaze. For an extra special touch, serve it warm with a scoop of vanilla ice cream. Whether for brunch or as an after-dinner treat, it’s a bake that feels like a hug in every slice.

Brown butter apple fritter cake

Serves: 1 9-inch cake (about 8-10 slices) | Prep: 30 mins | Cook: 60-70 mins

Ingredients:

For the Brown butter cake

• ¾ cup salted butter (1½ sticks)
• ¾ cup granulated sugar
• 3 large eggs, room temperature
• 1½ tsp vanilla extract
• 2¼ cups all-purpose flour
• 2¼ tsp baking powder
• ¾ tsp baking soda
• ¾ tsp salt
• ¾ cup Greek yogurt or sour cream

For the cinnamon apples

• 3 medium apples, peeled and chopped into ½-inch cubes (Honeycrisp, Fuji, or Gala recommended)
• 3 tbsp granulated sugar
• 1½ tsp ground cinnamon

For the cinnamon sugar

• ½ cup dark brown sugar, packed
• 1 tbsp ground cinnamon

For the maple glaze

• 1½ cups powdered sugar
• 2–3 tbsp real maple syrup
• 1–2 tbsp milk
• ½ tsp vanilla extract
• Pinch of salt

Instructions:

1. Preheat oven to 350°F. Trace the bottom of your springform pan on a sheet of parchment paper and cut out a 9-inch circle.
2. Grease the bottom and sides of your springform pan thoroughly with butter or nonstick spray.
3. Place the parchment circle on the bottom and grease the top of the parchment as well.

How to brown butter (carefully!)

1. In a medium saucepan, melt ¾ cup salted butter over medium heat.
2. Stir continuously. After it melts, it will foam, then sizzle. Keep stirring.
3. In 5–8 minutes, the milk solids will turn golden-brown and give off a nutty aroma. You’ll see browned bits at the bottom.
   Immediately remove from heat to avoid burning. Pour into a large mixing bowl.
4. Cool in the fridge or freezer for about 10 minutes while you prep the apples and swirl.
5. Tip: If your butter turns black or smells burnt, start over. Brown butter should be golden and smell like toasted hazelnuts.

Cinnamon sugar:

1. Mix the dark brown sugar and cinnamon together in a small bowl and set aside.

Cinnamon apples:

1. Peel and chop the apples into ½-inch pieces, then add to a medium-sized bowl. Add white sugar and cinnamon, and mix thoroughly until evenly coated and set aside.

Brown butter cake:

1. In a medium bowl, whisk together flour, baking powder, baking soda, and salt and set aside.
2. Take the cooled browned butter out of the fridge and add the sugar.Whisk or beat with a hand mixer until lightened in color and fluffy (2-3 minutes).
3. Crack in the eggs and add the vanilla extract, whisking until well combined.
4. Add half of the flour mixture to the wet ingredients, gently folding and mixing with a spatula. Then add half of the yogurt and mix until incorporated. Repeat with the remaining flour and yogurt, mixing just until combined—be careful not to overmix.
5. Bake at 350°F for 60-70 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

Make the maple glaze and serve:

1. While the cake cools, whisk all the glaze ingredients together in a small bowl until smooth. Adjust with more milk or maple syrup as needed.
2. Drizzle over the cake with the maple glaze and serve warm or completely cooled.
3. To reheat, microwave for 20-30 seconds. This cake also pairs wonderfully with a scoop of vanilla ice cream!