I’ve been gone for far too long.
Too far from everything warm and inviting.
I’ve got some serious making up to do.
So, I’m starting simple…an apple cake for the fall.
I blame part of my absence on baking experiments gone horribly wrong. Total baking disasters, really.
I made a truly disgusting batch of rubbery rice flour-honey crisps, a flat, weirdly-chewy espresso-ganache cake and several others I didn’t bother naming.
Finally, I just went with my apple and cinnamon urge.
I baked up a dark Bundt cake full of apples, speckled with cinnamon chips and covered in a browned butter-cream cheese icing.
I couldn’t just call it apple cake, either.
I named it Boston Avenue after two places I love:
A downtown Tulsa street that runs right into the city’s old, big-treed neighborhoods.
And the city I loved (but never visited) when I was in college.
I will be back here soon, though. It’s baking season and my oven still works…for now. (I don’t want to jinx it.)
Boston Avenue Apple Cake with Browned Butter Icing
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/4 teaspoon allspice
- 1/8 teaspoon ground cloves
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 1/4 cup dark brown sugar
- 1 cup canola or vegetable oil
- 3 large eggs, lightly beaten
- 3 to 3 1/2 cups peeled and chopped apples (I use Granny Smith, Gala or other tart apples)
- 1 cup chopped and toasted walnuts
- 1/2 cup cinnamon chips
Preheat oven to 375 degrees. Thoroughly butter or spray a Bundt pan with vegetable spray.
In medium bowl, whisk together flour, salt, baking soda and spices. Set aside.
In large bowl, whisk together sugars. Add oil and eggs, and whisk until well combined.
Stir in flour mixture until just combined. Fold in apples, nuts and cinnamon chips. Do not overmix.
Pour in prepared pan and bake for about 50 minutes, or until toothpick inserted in center comes out clean.
Allow to cool in pan on wire rack for 10 minutes. Gently invert cake onto wire rack and allow to cool completely.
For browned butter icing:
- 4 tablespoons unsalted butter
- 2 oz. cream cheese
- 1 tablespoon milk
- 1/2 teaspoon pure vanilla extract
- 2 cups confectioners’ sugar
In saucepan, cook butter over medium heat, stirring occasionally, until dark golden brown and fragrant, about 5 to 6 minutes. Remove from heat and allow to cool for about 5 minutes.
In large, microwave-safe bowl, whisk together cream cheese and warm browned butter until smooth. Add about half of the sugar and whisk until combined. Whisk in milk and vanilla. Add remaining sugar and whisk until smooth and creamy.
If icing is too thick (mine was), microwave in 20 second bursts, stirring frequently, until icing reaches desired consistency.
Drizzle over cooled apple cake. Enjoy!
Note: The cake keeps well, lightly covered (like on a domed cake plate), for at least three days.