Apple-Almond Browned Butter Cake

Prep

90 minutes

Cook

1 hour 15 minutes

Servings

8 to 10

Level

Medium

Ingredients

Apple-Almond Browned Butter Cake

  • 1 ½ cups (¾ pound) Challenge European Style Butter
  • 1 ¾ cups slivered almonds
  • 3 cups powdered sugar
  • about 1 ½ cups all-purpose flour
  • 8 (1⅛ cups) large egg whites
  • 1 Tablespoon grated lemon peel
  • 1 Tablespoon grated orange peel
  • 1 ¾ cups finely chopped peeled Golden Delicious apples
  • warm caramel sauce (recipe follows)
  • vanilla Ice Cream

Warm Caramel Sauce

  • 3 Tablespoons Challenge European Style Butter
  • ⅔ cup sugar
  • ⅔ cup whipping cream

Directions

Apple-Almond Browned Butter Cake

  • 1

    In a 12-inch frying pan or 5-to 6-quart pan over high heat, melt 1½ cups butter. Stir often until the milk-solid particles turn golden brown, 5-7 minutes. Remove at once from heat; let stand until warm, 15 to 20 minutes (or nest pan in cold water and stir often, 5 to 8 minutes.)

  • 2

    Meanwhile, in a food processor, whirl ¾ cup slivered almonds to a fine powder (or finely grate with a nut grater); scrape into a large bowl. Spread remaining 1 cup slivered almonds in a 10 by 15-inch pan.

  • 3

    Bake in a 350°F oven until almonds are golden brown, 6 to 12 minutes. Let cool slightly, then coarsely chop.

  • 4

    To the bowl containing ground almonds, add toasted almonds, sugar, and 1¼ cups flour. Stir to mix well.

  • 5

    Scrape melted butter with all browned particles into bowl; mix. Add egg whites, lemon peel, and orange peel. Beat with a mixer on medium speed, scraping bowl often, until batter is well blended. Add chopped apples and stir to mix.

  • 6

    Butter and flour a 9-inch cheesecake pan with removable rim. Scrape batter into pan.

  • 7

    Bake in a 325°F oven until cake is golden brown, firm in the center when lightly pressed, and begins to pull from pan sides, 1 hour to 1 hour and 10 minutes.

  • 8

    Let cake stand in pan on a rack at least 20 minutes or until cool, about 1 hour. Slide a thin-bladed knife between warm or cool cake and pan rim; remove rim. Set cake on a rimmed plate and, if desired, pour about ½ cup warm caramel sauce over the top. Cut into wedges; serve with scoops of ice cream and remaining caramel sauce to add to taste.

Warm Caramel Sauce

  • 9

    In a 3- to 4-quart pan over high heat, stir 3 Tablespoons salted Challenge European Style Butter and 2/3 cup sugar until mixture is caramel-colored, 2 to 4 minutes.

  • 10

    Remove from heat and add 2/3 cup whipping cream; stir until blended (mixture foams).

  • 11

    Return to high heat; stir until caramel sauce comes to a rolling boil, 1 to 2 minutes. Serve hot.

More Recipes

Where to Buy

Enter your zip code to find Challenge products near you.

Map Pin
Challenge Butter

Get recipes, techniques, and special offers delivered monthly to your inbox.

By submitting this form you agree to our Privacy Policy.