apple sheet cake with brown butter salted caramel frosting

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get ready for fall with this delicious apple sheet cake covered in brown butter salted caramel frosting

It’s Labor Day weekend, and I’m listening to the kids play in the pool. The weather is beautiful, warm about 85. Hot dogs and burgers are getting ready for the grill.

These things all say summer, but I can think only of fall. Stella and I made a trip to the craft store this weekend, and I got bit by the pumpkin bug. I want to cover my mantle in reds and oranges. I want to smell cinnamon and spice candles, and I am ready for pumpkins lining my walkway.

I want a fire every night and cozy sweaters.

AND I want to eat this apple sheet cake with brown butter and salted caramel frosting for breakfast. It’s got fruit and butter, and cream cheese. Those are breakfast foods right?

Let’s just talk about that frosting for a minute shall we. Brown butter. Salted Caramel. It is heaven on a cake (or spoon). It does take a bit of planning, but the brown butter step is worth the trouble. I used my go-to salted caramel frosting ^[4] and just replaced the butter with brown butter that was chilled until hard (I made the brown butter the night before).

BEST. FROSTING. EVER.

I kid you not. And I don’t even like frosting. This stuff is amazing, and will be covering my fall cakes from now on.

Print Recipe ^[5]

Yield: 12 pieces

apple sheet cake with brown butter salted caramel frosting

Prep Time: 60 minutes (not including chilling time)

Cook Time: 45 minutes

Total Time: 1 hour 45 minutes

Ingredients:

• for the cake –
• 1/2 cup butter, melted
• 2 cups sugar
• 2 eggs
• 1 teaspoon vanilla
• 2 cups flour
• 2 tsp cinnamon
• 1 tspbaking soda
• 1/2 tsp salt
• 1/4 tsp nutmeg
• 2 granny smith apples, peeled, cored, and diced
• for the frosting –
• 1 cup of butter, browned and then cooled until hard
• 8 oz cream cheese
• 1/2 cup salted caramel sauce ^[6]
• 2 cups of powdered sugar

Directions:

• reheat the oven to 350 degrees
• lightly butter a 9 x 13 baking pan
• whisk together the butter, sugar,eggs, and vanilla
• combine the flour, cinnamon, baking soda, salt and nutmeg
• add the dry ingredients to the wet and stir until well blended
• fold in the apples (the batter will be thick)
• spread batter into the prepared pan, and bake for 45 minutes (or until a pick inserted into the center comes out clean)
• cool cake completely before frosting (I made my cake the night before)
• for the frosting –
• n a small saucepan melt the butter, swirl the pan to keep the butter cooking evenly. The butter will begin to foam, and as the foam subsides, it will turn from yellow to golden brown. As soon as it changes color, remove form the heat. Place butter in a heat proof container, cover, and refrigerate until hard. (again I made this the night before I planned to use it)
• cream together the chilled brown butter and cream cheese
• gradually add the salted caramel sauce, and then blend in the powdered sugar
• frost your cooled cake, slice, and serve

    

cake adapted from Southern Living ^[7]

Our dinner tonight may say summer, but our dessert screams fall and in the very best way possible.

enjoy!