Fresh Apple Cake with Brown Butter Glaze

Instructions

1. 1

   Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan or a 10-inch Bundt pan. Prepare your apples by peeling, coring, and dicing them into small, even pieces.

2. 2

   In a medium bowl, whisk together the flour, baking soda, cinnamon, salt, and nutmeg. Set aside these dry ingredients.

3. 3

   In a large bowl, using an electric mixer, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.

4. 4

   Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry. Mix until just combined, being careful not to overmix the batter. Gently fold in the diced apples.

5. 5

   Pour the batter into the prepared baking pan and spread evenly. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cake cool in the pan on a wire rack for at least 15 minutes before inverting it onto the rack to cool completely.

6. 6

   To make the Brown Butter Glaze, melt the butter in a small saucepan over medium heat. Continue cooking, stirring occasionally, until the butter turns a golden brown color and smells nutty. Be careful not to burn it.

7. 7

   Immediately remove the brown butter from the heat and pour it into a medium bowl. Whisk in the sifted powdered sugar and vanilla extract. Add milk or cream one tablespoon at a time until the glaze reaches your desired consistency. It should be pourable but not too thin.

8. 8

   Once the cake is completely cool, pour or drizzle the brown butter glaze generously over the top. Let the glaze set slightly before slicing and serving.