TBT Recipe: Cast-Iron Apple Cake with Maple Brown Butter - Cooking by the Book

Name: TBT Recipe: Cast-Iron Apple Cake with Maple Brown Butter - Cooking by the Book
Ingredients: 1 pound (450 g) red-skinned baking apples (2 to 3), like Jonagold, Braeburn, Rome Beauty, and Stayman; 4 tablespoons (60 g) unsalted butter; ¼ cup (60 ml) maple syrup, preferably Grade B; 1 tablespoon light brown sugar; ½ cup (115 g) unsalted butter, at room temperature; ¾ cup (170 g) firmly packed light brown sugar; 2 large eggs; ¾ cup (175 ml) milk, at room temperature; 1 cup (140 g) all-purpose flour; 1 cup (140 g) whole wheat flour; 2 teaspoons baking powder; ½ teaspoon salt; 1 teaspoon ground cinnamon; ¼ teaspoon ground nutmeg (preferably freshly grated); ⅓ cup (75 ml) apple cider, at room temperature

cookingbythebook.com

Warm cast-iron meets crisp apples and maple brown butter in this rich, comforting Apple Cake perfect for cold winter nights. Serve directly from the skillet.

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Ingredients

1 pound (450 g) red-skinned baking apples (2 to 3), like Jonagold, Braeburn, Rome Beauty, and Stayman
4 tablespoons (60 g) unsalted butter
¼ cup (60 ml) maple syrup, preferably Grade B
1 tablespoon light brown sugar
½ cup (115 g) unsalted butter, at room temperature
¾ cup (170 g) firmly packed light brown sugar
2 large eggs
¾ cup (175 ml) milk, at room temperature
1 cup (140 g) all-purpose flour
1 cup (140 g) whole wheat flour
2 teaspoons baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg (preferably freshly grated)
⅓ cup (75 ml) apple cider, at room temperature