Betty Crocker Thanksgiving/November 2007

Chunky Apple Cake with Browned Butter Frosting
Servings Preparation Time Cooking Time Temperature Notes Calories Trans Fat Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
16 25 minutes 3 hours 670 1gm 16gm 31gm 490mg 91gm 6gm 115mg


INGREDIENTS:
CAKE: 1 cup butter or margarine, softened 2 cups granulated sugar 3 eggs
1/2 teaspoon vanilla 2-1/2 cups all-purpose flour 2 teaspoons baking soda
1/2 teaspoon salt 2 teaspoons ground cinnamon 3 cups coarsely chopped peeled baking apples (3 medium)
1 cup chopped walnuts FROSTING: 1/2 cup butter (do not use margarine) 3-1/4 cups powdered sugar
1 teaspoon vanilla 1 to 3 tablespoons milk



1 Heat oven to 350 F. Spray 12-cup fluted tube cake pan with baking spray with flour.
2 In large bowl, beat 1 cup butter and the granulated sugar with electric mixer on medium speed until light and fluffy. Beat in eggs, one at a time, until blended. Stir in 1/2 tespoon vanilla. Stir in flour, baking soda, salt and cinnamon. Stir in apples and walnuts. Spoon into pan.
3 Bake 50 to 65 minutes or until toothpick inserted in center of cakes comes out clean. Cool 10 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour 30 minutes.
4 In 2-quart saucepan, heat 1/2 cup butter over medium heat, stirring constantly, until golden brown. Gradually beat in powdered sugar with spoon. Stir in 1 teaspoon vanilla and enough milk until frosting is smooth and desired spreading consistency. Generously spread frosting over top and partially down side of cake. To serve, cut cake with serrated knife.

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