Category Archives: Cake

Pumpkin Bread Pudding

Pumpkin Bread Pudding | Pale YellowI honestly didn’t think I would be able to get a in post today, but Sunday ended being a productive day.  So many recent posts have belabored my procrastination and everything I had to do but wasn’t doing.  Sunday was a delightfully productive day.  I did an appropriate amount of work for grad school, shopped for gifts, and did some cleaning.  Yay for me!

Pumpkin Bread Pudding | Pale YellowI even made some cookies.  Those won’t be posted for awhile because I have four pumpkin recipes to share first.  That’s right, FOUR!  I didn’t realize how many pumpkin things I’ve made in a row until I typed up all the recipes.  It wasn’t my intention to go pumpkin crazy, but apparently I was infected by all things autumn!

Pumpkin Bread Pudding | Pale YellowBread pudding has been on my to-bake list for awhile now and I was inspired when Mike and Angela sent me home with a giant loaf of Portuguese sweet bread, which is a Rhode Island specialty.  Angela made the bread into French toast which was fantastic!  The sweet bread has the taste and texture of Hawaiian sweet bread.  Fun fact – Rhode Island has the highest concentration of Portuguese people outside of Portugal!  Hence the delicious bread.

Pumpkin Bread Pudding | Pale YellowPumpkin bread pudding is kind of awesome!  It’s creamy and pumpkin-y and is full of warm fall spices.  The bread pudding didn’t look the prettiest and most appetizing, but I was surprised how good it was when I took my first bite.  It is so moist and flavorful!  The bread pudding is easy to make and would be a fantastic addition to any fall dinner or even Thanksgiving.  My coworkers and I gobbled this up at work all week!Pumpkin Bread Pudding | Pale Yellow

Print the Recipe!

Pumpkin Bread Pudding

Adapted from Smitten Kitchen

Yield – 8-10 servings

 

6 tablespoons unsalted butter

1 1/2 cups whole milk

3/4 cup pumpkin puree

1/2 cup sugar

2 eggs + 1 egg yolk

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon ginger

1/4 teaspoon allspice

1/4 teaspoon cloves

1/4 teaspoon nutmeg

2 tablespoons pumpkin spice whiskey

5 cups cubed, day old Portuguese sweet bread (or Hawaiian sweet bread)

powdered sugar for dusting

  1. Preheat the oven to 350 ˚F and add the butter to a spring form pan (or pan of your choice).  Place the pan in the oven while it preheats to melt the butter.
  2. Meanwhile whisk together the milk, pumpkin puree, sugar, eggs, salt, spices, and whiskey.
  3. When the butter is melted, toss the bread cubes in the melted butter so they are all covered.  Pour the wet mixture over the bread.  Press down the bread so that it all coated.
  4. Bake for 25-30 minutes or until the custard is set.
  5. Serve warm or room temperature, dust with powdered sugar before serving.  Add a dollop of whipped cream if you’re feeling fancy!Pumpkin Bread Pudding | Pale Yellow
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Pumpkin Roll

Pumpkin Roll | Pale YellowWhere has my focus and perseverance gone?  I’ve been spending hours staring off into space instead of completing the mountains of work I have in front of me; blog posts, papers, readings, and projects to begin – it’s never ending.  My days of leisure are over and whenever I partake in a leisurely activity like cookbook reading or movie going or Call the Midwife watching, I suffer greatly and have to miss the fun due to my procrastination.  Enough of that, let’s talk about happy things.

Pumpkin Roll | Pale YellowLet just call this the official start of autumnal foods.  Apple cinnamon bread, apple pie overnight oatmeal, sweet potato tarts, and now pumpkin roll.  There is plenty of pumpkin spice in the future, this is not the end my friends.  After traveling up to Rhode Island last weekend I was completely surrounded by the gorgeous foliage; there is nothing like the bright colors of fall leaves to make the heart happy!

Pumpkin Roll | Pale YellowFall leaves aren’t the only thing full of beauty and wonder; cake rolls are quite magical.  At first they seemed like an impossible task, but after making two now, they are a breeze!  This cake features a new-to-me method that is novel and easy.  Roll the fresh-out-of-oven cake in a kitchen towel sprinkled with powdered sugar to cool completely.  This allows the cake to rest in a rolled state to reduce cracking in the finished product, genius!  This is the type of cake that look impressive, but is quite simple in practice.

Pumpkin Roll | Pale YellowThere is a moist, flavorful, but light pumpkin sponge cake full of fall flavors like cinnamon, nutmeg, cloves, and ginger.  Inside is a creamy and sweet cream cheese filling.  I hope you enjoy cream cheese frosting because this cake is packed inside!  The cake stores best in the fridge for midday slicing and snacking or it would make a gorgeous centerpiece on any autumn tablescape.  I think everyone needs a pumpkin roll in their life!

Pumpkin Roll | Pale YellowOne Year Ago – Apple Cake with Brown Butter Frosting

Print the Recipe!

Pumpkin Roll

Adapted from Gimme Some Oven

Yield – 8-10 pieces

 

Cake

3 eggs

1 cup sugar

1 teaspoon vanilla extract

2/3 cup pumpkin puree

1/4 teaspoon salt

1/4 teaspoon cloves

1/4 teaspoon allspice

1/4 teaspoon nutmeg

1/2 teaspoon ginger

1 teaspoon cinnamon

1/2 teaspoon baking soda

1/2 teaspoon baking powder

3/4 cup flour

1/3 cup powdered sugar

Filling

8 ounces cream cheese, room temperature

6 tablespoons powdered sugar

pinch of salt

1 teaspoon vanilla

1 cup powdered sugar + extra for sprinkling

  1. Cake – Preheat the oven to 375 ˚F and grease a 10×15” jelly-roll pan.  Add parchment paper and grease the parchment paper.
  2. In the bowl of a stand mixer with a paddle attachment, beat the eggs and sugar together until pale yellow.  Beat in the vanilla and pumpkin puree until well combined, scrape the bowl as needed.
  3. Add the salt, spices*, baking powder, and baking soda, mix until well combined.  Add the flour and mix on low until it is just incorporated.
  4. Spread the batter evenly in the prepared pan.  Bake for 12-14 minutes or until the cake is set.
  5. While the cake is baking, sprinkle a dish towel with powdered sugar.
  6. When the cake comes out of the oven, invert it onto the prepared towel.  Use the towel to roll the cake with the towel between layers.  Let this rest on wire rack until the cake cools completely.
  7. Filling – In the bowl of a stand mixer with a paddle attachment, beat together the cream cheese and butter until light and fluffy.  Beat in the vanilla and salt.  Add the powdered sugar and mix first on low speed, and then on high speed.  This will give you fluffy filling.
  8. Carefully unroll the cake and spread the filling evenly inside.  Use the towel to help re-roll the cake.  Once rolled, wrap tightly in plastic wrap and refrigerate for at least an hour, if not overnight.
  9. Sprinkle with powdered sugar, slice, and serve!

* If you do not have 5 different spices, substitute and the spices above for 2 1/4 teaspoons pumpkin pie spice.Pumpkin Roll | Pale Yellow

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Berry Pudding Cake

Berry Pudding Cake | Pale YellowWhat, what?  Back to normal?  Hardly.  I did bake quite a bit while in Michigan and the time right before Michigan, so I have a stock pile of recipes to share with you.  A bit of a backlog if you will.  Last night I chose to edit photos instead of finishing my essay for grad school, wise choice!  Photos for five different recipes are complete.

Berry Pudding Cake | Pale YellowI’ve made the choice to continue blogging despite my overwhelming schedule with grad school and work because I like it and I need to do something besides go out and drink to release my steam.  Plus it’s nice to have an excuse to bake, buy expensive ingredients, and use my creativity.

Berry Pudding Cake | Pale YellowThis berry cake is a must make with the last of the season’s fresh berries!  It is easy, moist, tender, and delicious.  The cake is so soft and all the berries are juicy and fresh.  Make this cake this weekend, trust me!

Berry Pudding Cake | Pale YellowOne Year Ago – Greek Quinoa Salad

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Berry Pudding Cake

Adapted from Bake or Break

Yield – 16 pieces

 

4 cups mixed berries (I used 1 cup each sliced strawberries, blueberries, blackberries, and raspberries)

1 + 1/4 cup sugar, divided

1 cup flour

1 teaspoon baking powder

1/4 teaspoon salt

4 eggs

1 tablespoon olive oil

1 tablespoon (1 lemon) lemon zest

1 teaspoon vanilla extract

powdered sugar

  1. Preheat the oven to 350 ˚F and line a 9 x 13” pan with parchment paper.
  2. Wash, dry, and slice the larger berries, toss with 1/4 cup of sugar.  Spread evenly in the prepared pan.
  3. Whisk together the flour, powder, and salt in a small bowl.  In a large bowl whisk together the remaining sugar, eggs, oil, zest, and vanilla. Stir in the the flour until just combined.
  4. Spread the batter over the berries evenly.  Bake for 35-40 minutes or until set.
  5. Let cool and dust with powdered sugar before serving.Berry Pudding Cake | Pale Yellow

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Vegan Chocolate Cake

vegan chocolate cake | pale yellowYesterday I discovered a new part of the beach!  Usually I walk downtown because there are more points of interest and I like walking to the jetties, but once and awhile I walk uptown on the beach.  Uptown is just houses, beautiful houses, but just houses.  I walked down to where the public city beach ends and the park begins, it was a beautiful sight.

vegan chocolate cake | pale yellowNow that I’ve reached the end of the beach I want to  climb the fence and keep walking.  It’s time to break all the rules!  We’ll see what happens, if I stop posting for a few days it’s probably because I got arrested.  No worries.

vegan chocolate cake | pale yellowDo you ever wake up and decide you’re going to make yourself a cake?  I had been thinking about layer cakes for a week, I was ready for this to happen.  It happens some days.  At least this cake is vegan and borderline healthy.  Vegan is healthy, right?  I’m going to pretend that it is; that’s just my style.

vegan chocolate cake | pale yellowDespite being vegan, this cake doesn’t taste vegan.  And there aren’t any weird vegan tricks.  Just a simple cake, with simple ingredients, and a little coconut whipped cream.  The cake is super moist and tender and squishy.  The chocolate is rich and flavorful.  A little whipped cream and fresh strawberries pair delightfully.  Spring time in a cake!  Plus, when you make yourself a cake you have lots of leftovers, perfect for freezing.  Now when I crave cake, I have a piece ready that just needs to be thawed!

vegan chocolate cake | pale yellowOne Year Ago – Graham Crackers
Two Years Ago – Cake Decorating 2 – Final Cake

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Vegan Chocolate Cake
Adapted from Shutterbean
Yield – 8 servings

Chocolate Cake
1 1/2 cups flour
1 cup sugar
3 tablespoons dark cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup + 2 tablespoons vegetable oil
1 teaspoon vanilla
1 tablespoon vinegar
1 cup cold water

Topping
1 quart strawberries, cut into thick slices
1 tablespoon sugar
1 tablespoon balsamic vinegar
2 cans coconut milk, refrigerated
1 tablespoon sugar
splash of vanilla

  1. Cake – Preheat the oven to 350 ˚F and grease the bottoms and sides of a 8” and 6” round pan.  Cut circles of parchment paper and place on the bottom of each pan.  Grease the paper and then lightly dust each pan with cocoa powder.  Set aside.
  2. In a large bowl whisk together the flour, sugar, cocoa powder, soda, and salt.  Make a well in the middle of the dry mixture.
  3. Stir together the oil, vanilla, vinegar, and water in a measure cup.  Pour into the well in the dry ingredients and whisk until combined.
  4. Divide the batter between the two pans, more in the larger pan, and bake for 30-35 minutes or until a toothpick inserted comes out clean.
  5. Let cool on a wire rack for about 10 minutes and then remove the cakes from the pan.  Let the cakes cool completely on the wire rack.
  6. Topping – Slice the strawberries and add to a bowl, toss with sugar and vinegar.  Let sit in the fridge while the cakes cool.
  7. Carefully separate the solid cream from the clear liquid in the canned coconut milk.  Add the coconut cream to the bowl of a stand mixer with a paddle attachment.  Add the sugar and vanilla.  Beat until creamy and fluffy.
  8. Assembly – Level the cakes (eat the scraps) and place the bottom layer on a cake stand.  Smear a generous layer of whipped cream.  Arrange two-thirds of the strawberries on the whipped cream.
  9. Place the smaller layer in the middle and spread the remaining whipped cream on top.  Arrange the rest of the strawberries.
  10. Store in the refrigerator.vegan chocolate cake | pale yellow

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Chocolate Peppermint Roll

Chocolate Peppermint Roll | Pale YellowI should be done with holiday recipes and start posting healthful food to get 2014 started right!  However, I’m not done!  January will bring more sweet treats and Monday will bring the last holiday themed recipe.  Promise!  I’ll be so busy packing and moving all January, I’ll probably just post cocktail recipes; that sounds closer to the truth.

Chocolate Peppermint Roll | Pale YellowThe recipe was an accomplishment; I’ve never made a roll up cake before.  I’ve always loved the look of roll-up cakes but was really intimidated by baking a cake on a cookie sheet and then rolling it up.  Fear is gone!  Despite a few cracks, this cake was a piece of cake!  Pun intended.  I made this when Michelle was over helping me bake and she was all like, “I’ve made lots of roll up cakes, they’re easy!”  It was great having her on hand to lend some tips!

Chocolate Peppermint Roll | Pale Yellow2012 was the year of stacked cakes, 2013 was the year of bundt cakes, so maybe 2014 will be the year of rolled cakes.  I know I have a pumpkin one pinned for next fall and I have visions of strawberry shortcake dancing in my head.  It will probably happen!  I’ll just need to wait and see how my new kitchen is for baking; I’ve been very accustomed to my current set-up…

Chocolate Peppermint Roll | Pale YellowDid you know this cake is gluten free?  True story; naturally gluten free!  I appreciate when recipes are naturally gluten-free or vegan or dairy free without any special ingredients.  I want to build my arsenal of allergies-friendly recipes that I can whip out whenever needed without having to buy weird stuff.  Everyone deserves to eat delicious treats!

Chocolate Peppermint Roll | Pale YellowThis cake is quite delicious. The cake portion is soft and spongy with a rich chocolate flavor.  The eggs keep everything light and moist.  It’s hard to go wrong with a rich, minty whipped cream in the center!  To top of the cake there is a lovely ganache with peppermint pieces.  This type of dessert tastes as good as it looks and is a perfect center piece for any holiday table!

Chocolate Peppermint Roll | Pale YellowPrint the Recipe!

Chocolate Peppermint Roll
Adapted from Joy the Baker
Yield – 10-12 slices

Cake
6 eggs, separated
1/4 cup + 2 tablespoons sugar
4 ounces bittersweet chocolate, melted
1 teaspoon vanilla
pinch of salt
3/4 teaspoon cream of tartar

Filling
1 1/4 cup heavy cream
3 tablespoons sugar
1 teaspoon peppermint extract
1 vanilla bean, seeds scrapped out

Ganache
2/3 cup heavy cream
1 cup bittersweet chocolate chips
1/3 cup Andes peppermint pieces

  1. Cake – Preheat the oven to 350 ˚F.  Grease a 17×12” cookie sheet and line with parchment paper.  Grease and flour the parchment paper.  Set aside.
  2. Separate the eggs.  Beat the egg yolks with 1/4 cup of sugar until light and fluffy, about 4-5 minutes in the bowl of a stand mixer with a whisk attachment.
  3. While eggs are beating, melt the chocolate in the microwave in 10-second intervals.  Add the chocolate in a slow stream while the mix runs on high.  The egg mixture should become even thicker.  Beat in the vanilla.  Transfer the mix to another bowl.
  4. Clean the bowl and beater well and dry.  Add in the egg whites and and a pinch of salt to the clean bowl.  Beat until frothy.  Sprinkle in the cream of tartar and remaining 2 tablespoons of sugar.  Beat until stiff peaks form.
  5. Fold the stiff egg whites into the chocolate mixture in three increments.  Fold slowly to keep the air.
  6. Pour the batter into the prepared pan and rotate the pan to spread the batter evenly. Take care to not squash the batter.
  7. Bake for 15 minutes or until the top is dry.  Let cool completely on a wire rack.
  8. Filling – While the cake is cooling make the whipped cream filling by adding the heavy cream to a bowl of stand mixer with a whisk attachment.
  9. Add in the sugar, peppermint extract, and the seeds from one vanilla bean.  Beat until the cream has stiff peaks.
  10. Allow to set in the refrigerator for about 10 minutes.
  11. Spread the whipped cream over the cooled cake.  Start rolling at the short end of the cake facing you.  Use the parchment paper to help you roll the cake.  If it cracks a bit it’s ok.
  12. Once the cake is rolled, place it in the fridge for another 10 minutes to set.
  13. Ganache – Heat 2/3 cup heavy cream in a saucepan until it begins to simmer.  Pour over the chocolate and set aside for 3 minutes.  Stir until the chocolate is melted.
  14. Assembly – Pour the ganache over the cake and push to the sides.  Sprinkle the Andes mint pieces over the top.  Refrigerate the cake for several hours to firm up before cutting.Chocolate Peppermint Roll | Pale Yellow

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Pumpkin Bundt Cake with Cream Cheese Frosting

pumpkin bundt cake with cream cheese frosting | pale yellowJust because it’s December, doesn’t mean I’m ready to give up pumpkin treats.  Winter officially starts December 21st and I plan on squeezing in a few fall treats before then!  If you’ve moved on to peppermint, gingerbread, and eggnog, pin this recipe now and make it next fall!  Or just go buy a can of pumpkin because this bundt cake is delicious anytime of year.

pumpkin bundt cake with cream cheese frosting | pale yellowThis fall I started going to a young adult group at my church and it has been a helpful setting to clear my mind and refocus my energy.  The group meets every other Wednesday which is perfect for the busy group. Each Wednesday people bring different snacks to share and I wish I could bring treats more often than I have.

pumpkin bundt cake with cream cheese frosting | pale yellowOn one particular Wednesday the Bishop was coming; it was kind of a big deal.  I didn’t want to be a show-off, but  I did want to be impressive.  Side note – I love being a show-off; when I bake something incredibly delicious, I know it’s amazing, I’m just acting low-key and modest.  Second side note – I’m an a-hole sometimes.  Few things are more impressive than a good old fashion bundt cake.  There is so much elegance in simplicity and bundt cakes are the epitome of simplicity.

pumpkin bundt cake with cream cheese frosting | pale yellowAll the ingredients are thrown together, baked in a lovely pan, and then glazed.  No fancy pipping or fondant; no layers or fillings – just delightful cake and a little frosting.  People tend to get excited by a bundt cake, myself included!

pumpkin bundt cake with cream cheese frosting | pale yellowThis particular bundt cake is super flavorful with fall spices and is moist and tender from the pumpkin.  Cream cheese frosting is a little tangy and pairs perfectly with the pumpkin cake.  Bonus – the cake keeps wonderfully in the fridge!  I made the cake Sunday and didn’t serve until Wednesday.  Considering there was little to no cake left at the end of the evening, I’d say it was a success!  Plus the Bishop took the first piece!

pumpkin bundt cake with cream cheese frosting | pale yellowOne Year Ago – Banana Bread with Hazelnuts and Chocolate

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Pumpkin Bundt Cake with Cream Cheese Frosting
Adapted from My Baking Addiction
Yield – 12-16 servings

Pumpkin Cake
2 1/4 cups sugar
1 cup vegetable oil
3 eggs
3 cups flour
2 teaspoons baking soda
1 1/2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon allspice
1/2 teaspoon salt
15 ounces canned pumpkin

  1. Preheat the oven to 350 ˚F and spray a bundt pan liberally with Baker’s Joy.
  2. In the bowl of a stand mixer with a paddle attachment, beat together the sugar and oil until well combined.  Beat in the eggs one at a time.  Scrape the bowl as needed.
  3. Whisk together the flour, soda, spices, and salt in a medium bowl.  Add the dry ingredients and pumpkin in alternating batches while the mixer in on low speed.
  4. Once all the ingredients are well combined, pour the batter into the bundt pan evenly.
  5. Bake for 60 minutes or until a skewer inserted comes out clean.
  6. Let cool for 10 minutes in the pan and then remove the cake.  Allow to cool completely on a wire rack.

Cream Cheese Frosting
4 ounces cream cheese at room temperature, 1/3 fat
1 tablespoon unsalted butter, room temperature
1 1/2 cups powdered sugar
1/2 teaspoon vanilla
1 tablespoon whole milk
ground cinnamon and nutmeg for topping

  1. In the bowl of a stand mixer with a paddle attachment, beat together the butter and cream cheese.
  2. Beat in the powdered sugar 1/2 cup at a time until light and fluffy.
  3. Beat in the vanilla and milk until the frosting reaches the desired consistency.
  4. Spread over the top of the cooled bundt cake and push the frosting over the edges.
  5. Sprinkle the top lightly with cinnamon and freshly ground nutmeg.
  6. Wrapped well the cake will keep for 3 days in the refrigerator.pumpkin bundt cake with cream cheese frosting | pale yellow

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Apple Cake with Brown Butter Frosting

Apple Cake with Brown Butter Frosting | Pale YellowTwo recipes this week and neither left the apartment.  Why didn’t the sumbitches cookies or this cake leave the apartment?  They were just too. damn. good.  We ate them all.  No sharing this week.

Apple Cake with Brown Butter Frosting | Pale YellowAlso, there was a bit of emotional eating going on.  Our lease isn’t being renewed so in the next 4-5 months we will all being looking for new places to live.  To say I love my apartment and the neighborhood is a huge understatement.  For the past four years I’ve been living in a unicorn apartment; it’s so magically awesome you have to see it to believe it exists!  I’ve managed to build a little grown-up home here.  I am sad to leave.

Apple Cake with Brown Butter Frosting | Pale YellowEvery time I walk down Fifth Avenue I become really nostalgic and start saying goodbye to all the stores and restaurants I love.  Goodbye Key Foods, goodbye Bogota.  Goodbye Pizza Town, goodbye Chocolate Room.  Goodbye nail place, goodbye wine & liquor store.  It’s bad.  Considering 4 months ago I was moving out of Brooklyn completely, I shouldn’t be such a mess.  Plus, I still have four months.  It’s been real Park Slope.

Apple Cake with Brown Butter Frosting | Pale YellowI know that however hard change is, I’m usually rewarded with something better than I could have ever managed.  I need to accept that and have faith, but it’s not always easy.  Cake helps.  Cake with brown butter helps even more.

Apple Cake with Brown Butter Frosting | Pale YellowThis is a perfect fall treat!  The apples were picked just a few weeks ago and there are plenty of complimentary warm spices like cinnamon and ginger.  It’s amazing how moist and tender bundt cakes manage to be.  The entire cake is flavorful and delicious.  Bits of apple throughout provide even more moisture and flavor, not to mention beauty.  Despite the cake portion being amazing, the frosting pushes the cake off the charts.  I was licking the frosting bowl it was so good!  Brown butter creamed with powdered sugar is sweet, nutty, and tastes like magic in your mouth.  I’m drooling just thinking about it.  Do yourself a favor and make this apple cake now!  Or at least make the frosting and just dip apple slices in it, almost as good.

Apple Cake with Brown Butter Frosting | Pale YellowOne Year Ago - Pumpkin Scones with Cinnamon Chips – GF

Print the Recipe!

Apple Cake with Brown Butter Frosting
Adapted from Cookies and Cups
Yield – 10-12 servings

Cake
1 cup (2 sticks) unsalted butter, room temperature
1 cup brown sugar
1 cup sugar
3 eggs
2 teaspoons vanilla
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ginger
3 medium-large apples, I used Golden Delicious
2 1/2 cups flour

  1. Preheat the oven to 350 ˚F and liberally coat a bundt pan with Baker’s Joy.  Set aside.
  2. In the bowl of a stand mixer with a paddle attachment beat together the butter, brown sugar, and sugar until pale yellow, about 3 minutes.
  3. Add in the eggs and vanilla and beat until well combined.  Add the soda, salt, cinnamon, and ginger to the bowl and mix.
  4. Chop the apples into a medium dice and toss with 1/2 cup of flour.
  5. Turn the mixer on low and add the rest of the flour and mix until just combined.  Fold in the apples.
  6. Spread the mixture evenly into the bundt pan and bake for 55-65 minutes.
  7. The cake is done when a skewer inserted comes out clean.
  8. Let cool for about 10 minutes and then remove from the pan to cool completely on a wire rack before frosting.

Brown Butter Frosting
1/2 cup butter
3 cups powdered sugar
1 teaspoon vanilla
2-3 tablespoons heavy cream
1 apple, thinly sliced

  1. Melt the butter in a small saucepan and cook until the butter has browned.
  2. Add the butter and powdered sugar to the bowl of a stand mixer and beat until combined.
  3. Beat in the vanilla and cream.
  4. Drizzle the frosting over the top and push the frosting over the edges.
  5. Use a mandoline to thinly slice the the apples and then arrange on top.Apple Cake with Brown Butter Frosting | Pale Yellow

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