Browned Butter Apple Poke Cake with Cream Cheese Icing
Makes about 12 servings
  • ¾ cup plus 2 tablespoons (198 grams) unsalted butter
  • 2 cups (400 grams) granulated sugar
  • 3 large eggs (150 grams)
  • 1½ teaspoons (9 grams) vanilla bean paste
  • 3 cups (375 grams) cake flour
  • 2 teaspoons (10 grams) baking powder
  • 1 teaspoon (3 grams) kosher salt
  • ½ teaspoon (2.5 grams) baking soda
  • 1 cup (240 grams) whole buttermilk
  • Boiled Cider (recipe follows)
  • Cream Cheese Icing (recipe follows)
  1. In a medium saucepan, melt butter over medium heat. Cook until butter turns a medium-brown color and has a nutty aroma, about 10 minutes. Remove from heat, and place in a small bowl. Let cool in an ice bath, stirring every 5 minutes, until butter solidifies, about 20 minutes.
  2. Preheat oven to 325°F (170°C). Spray a 13x9-inch baking pan with cooking spray. Line pan with parchment paper, letting excess extend over sides of pan; spray pan again.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat browned butter and sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla bean paste.
  4. In a medium bowl, whisk together flour, baking powder, salt, and baking soda. With mixer on low speed, gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Pour batter into prepared pan, smoothing top with an offset spatula.
  5. Bake until a wooden pick inserted in center comes out clean, 35 to 40 minutes. Let cool completely in pan. Using a wooden skewer, poke holes all over cake. Pour cooled Boiled Cider over cake. Spread with Cream Cheese Icing.
Recipe by Bake from Scratch at