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The Bohemian Bungalow Brown Butter Apple Cake

This brown butter apple cake is the kind of thing that makes an ordinary afternoon feel a little more considered. Tart Granny Smith and sweet Gala apples are folded into a tender, cinnamon-scented crumb, while browned butter gives the cake a warm, nutty depth. The top bakes golden around the edges, the apples soften into the batter, and the whole kitchen smells like butter, spice, and early autumn. Simple, unfussy, and just polished enough to feel special.
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Prep Time 25 minutes
Cook Time 40 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 10 tbsp unsalted butter
  • 1 Granny Smith apple
  • 1 Red Gala apple
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp fine salt
  • 1 tsp cinnamon
  • 1/8 tsp nutmeg
  • 2 large eggs ((room temperature))
  • 3/4 and 2 cups and tbsp light brown sugar
  • 1/2 cup full-fat sour cream
  • 1 1/2 tsp vanilla extract
  • 1-2 tbsp melted butter
  • 1 tsp light brown sugar ((optional topping))

Method
 

  1. Brown the butter.
    Place the butter in a light-colored saucepan over medium heat. Cook, stirring or swirling frequently, as it melts and begins to foam. Continue cooking until the milk solids at the bottom turn golden brown and the butter smells deeply nutty.
    Immediately pour the brown butter, including all the browned bits, into a heatproof bowl. Let it cool for about 10–15 minutes.
  2. Prepare the pan.
    Heat the oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
  3. Prepare the apples.
    Peel and core both apples.
    Cut roughly two-thirds of the apples into small pieces for folding into the batter. Slice the remaining third into thin wedges for arranging across the top.
    The slices do not have to be perfect.
  4. Mix the dry ingredients.
    In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  5. Mix the wet ingredients.
    In a large bowl, whisk the eggs and brown sugar until well combined.
  6. Make the batter.
    Fold the dry ingredients into the wet ingredients just until no streaks of flour remain.
    Gently fold in the diced apples. Avoid overmixing so the cake stays tender.
  7. Assemble.
    Spread the batter evenly into the prepared pan.
    Arrange the apple slices across the surface. Lightly brush the exposed apples with melted butter.
    For a slightly more caramelized finish, sprinkle about 1 teaspoon of brown sugar over the top.
  8. Bake.
    Bake for 40–50 minutes, or until the cake is deeply golden, the center springs back lightly when touched, and a tester inserted into the center comes out with moist crumbs rather than wet batter.
    Begin checking around the 40-minute mark.
  9. For a more golden top.
    If the cake is completely baked but the apples are still pale, place it under the broiler for about 30 seconds at a time, watching constantly, until the apples develop a little golden color around the edges.
  10. Cool.
    Let the cake rest in the pan for about 15 minutes before carefully removing it. Serve warm or at room temperature.

Notes

A few notes from The Bohemian Bungalow

The combination of Granny Smith and Gala matters here. The Granny Smith brings tartness and structure, while the Gala softens into the cake and adds sweetness.
Browning the butter is also worth the extra few minutes. It gives the cake its toasted, almost caramel-like depth—and perhaps the best part is the way the entire kitchen smells while it bakes.
Don’t worry about perfectly uniform apple slices. This is supposed to look like something made at home, not something produced by a machine.
Serving idea: A slice alongside strong coffee or black tea is really all it needs.