Mocha-Apple Cake with Browned Butter Frosting |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 cup chopped pecans |
1 cup sugar |
1 cup canola oil |
2 large eggs |
1 tablespoon instant coffee granules |
1 teaspoon vanilla extract |
3 cups all-purpose flour |
2 teaspoons baking powder |
1 teaspoon ground cinnamon |
1 teaspoon ground nutmeg |
1/2 teaspoon salt |
4 cups peeled and diced granny smith apples (about 2 lb.) |
2 (2.6-oz.) milk chocolate candy bars, chopped |
browned butter frosting |
Directions:
1. Preheat oven to 350º. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through.
2. Beat sugar and next 4 ingredients at high speed with a heavy-duty electric stand mixer 5 minutes. Stir together flour and next 4 ingredients; gradually add flour mixture to sugar mixture, beating at low speed just until blended. Add apples, chocolate, and pecans; beat just until blended. Spoon into 2 greased and floured 9-inch round cake pans.
3. Bake at 350º for 28 to 32 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes; remove from pans to wire rack, and cool completely (about 1 hour). Spread Browned Butter Frosting between layers and on top and sides of cake.
4. Mocha-Apple Bundt Cake: Omit Browned Butter Frosting. Prepare batter as directed; spoon into a greased and floured 12-cup Bundt pan. Bake at 350º for 1 hour to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 15 minutes; remove from pan to wire rack, and cool completely (about 2 hours).
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