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Brown Butter Apple Cake with Peanut Butter Caramel Whipped Cream Recipe

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This Brown Butter Apple Cake with Peanut Butter Caramel Whipped Cream is a luscious and comforting dessert featuring a moist loaf cake made with browned butter and malted milk powder, layered with a rich homemade apple pie jam and topped with a decadent peanut butter caramel whipped cream. It combines warm spices and natural sweetness for a perfect treat during the cooler seasons.

Ingredients

Brown Butter Loaf Cake

  • 170 g All purpose flour (1 1/3 cup)
  • 3.5 g Baking powder (3/4 + 1/8 tsp)
  • 1 g Baking soda (1/8 tsp packed)
  • 10 g Malted milk powder (2 tbsp)
  • 135 g Butter (1/2 cup + 1 tbsp, to be browned)
  • 30 g Neutral oil (2 tbsp)
  • 170 g Light brown sugar (3/4 cup)
  • 100 g Whole eggs (2 eggs)
  • 20 g Egg yolk (1 egg yolk)
  • 4 g Vanilla extract (1 tsp)
  • 57 g Heavy cream (1/4 cup)
  • 57 g Milk (1/4 cup)
  • 2 g Sea salt (1/4 tsp)
  • 2 g Cinnamon (3/4 tsp)

Apple Pie Jam

  • 450 g Apples (3 3/4 cup diced)
  • 75 g Sugar (1/3 cup)
  • 97 g Light brown sugar (1/2 cup)
  • 4 g Lemon juice (3/4 tsp)
  • 1/4 tsp Apple pie spice (see notes)

Peanut Butter Caramel

  • 60 g Sugar (1/4 cup)
  • 20 g Unsalted butter (1 tbsp + 1 tsp)
  • 15 g Peanut butter (1 tbsp)
  • 70 g Heavy cream (1/4 cup + 2 tbsp)
  • A pinch of Salt

Peanut Butter Caramel Whipped Cream

  • 225 g Heavy cream (1 cup)
  • 1/4 tsp Vanilla bean
  • 100 g Peanut butter caramel from above (1/3 cup + 1 tbsp)

Instructions

  1. Brown Butter Preparation: Place the butter in a nonstick pan over medium-low heat. Once it foams and milk solids appear, scrape the bottom occasionally to prevent burning. When the milk solids turn golden brown and the foam subsides, remove from heat and transfer all brown butter and bits to a heatproof bowl. You should have approx. 115g brown butter. Chill until firm but not fully softened (60-62°F) for whipping.
  2. Preheat Oven and Prepare Pan: Set oven to 325°F. Grease an 8.5 x 4.5 x 2.75 inch loaf pan and line it with parchment paper for easy removal.
  3. Mix Dry Ingredients: In a medium bowl, sift together flour, baking powder, baking soda, malted milk powder, and sea salt. Set aside.
  4. Mix Liquids: Combine heavy cream and milk in a separate container and set aside.
  5. Cream Brown Butter and Sugar: In a large bowl, beat brown butter with light brown sugar and cinnamon until mixture is pale and fluffy, about 3 minutes.
  6. Add Eggs and Flavoring: Add whole eggs and egg yolk one at a time, mixing well between additions. Mix in the neutral oil and vanilla extract.
  7. Combine Batter: Add one-third of the dry mixture, mix gently, then half of the cream and milk mixture. Repeat with the next third of dry ingredients and remaining liquid. End by folding in the last third of dry ingredients, mixing just until combined.
  8. Bake Cake: Pour batter evenly into prepared loaf pan. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Allow cake to cool in pan for 20 minutes, then transfer to wire rack to cool completely.
  9. Prepare Apple Pie Jam: Peel, core, and dice apples into ½-inch pieces. Place in pot with sugars, lemon juice, and apple pie spice. Bring to a boil over medium heat, stirring until sugar dissolves. Coat the surface with parchment paper and chill overnight for firmer jam. Next day, cook over medium-high, stirring until thickened and a clean line holds on a spoon. Cool slightly, then store in jars to cool completely before sealing.
  10. Make Peanut Butter Caramel: Heat sugar in saucepan over medium-low heat, stirring frequently until it melts evenly and turns deep amber. Slowly whisk in warm heavy cream until smooth, then whisk in butter, peanut butter, and salt. Pour into shallow bowl and cool completely for later use.
  11. Prepare Peanut Butter Caramel Whipped Cream: Combine 100 g of cooled peanut butter caramel, 225 g heavy cream, and vanilla bean in a bowl. Whisk by hand or electric mixer until medium soft peaks form, stopping as soon as soft peaks develop. Chill at least 1 hour before assembling cake for stability.
  12. Assemble Cake: Slice cooled loaf horizontally with serrated knife into two layers. Spread apple pie jam evenly over bottom layer, then dollop whipped cream mostly in the center to allow it to spread. Place top layer gently and press down lightly. Optionally dust top with powdered sugar. Store assembled cake in refrigerator and bring to room temperature 30 to 60 minutes before serving for best texture and flavor.

Notes

  • Apple Pie Spice: To make your own, mix 4 tablespoons cinnamon, 1 ½ teaspoons nutmeg, 1 ½ teaspoons cardamom, 1 teaspoon ground ginger, and ½ teaspoon allspice.
  • Brown butter should be cooled to slightly firmer than softened butter for optimal creaming with sugar.
  • Chilling the apple jam overnight improves texture, but it can be cooked down further for softer consistency if needed.
  • Use a nonstick pan for browning butter to prevent burning.
  • Peanut butter caramel must be fully cooled before incorporating into whipped cream to avoid melting the cream.

Find it online: https://deliciousyum.com/brown-butter-apple-cake-with-peanut-butter-caramel-whipped-cream-recipe/