Apple Cake with Brown Buttered Frosting

The Cake

:

Total: 2 hours
Yield: Makes 12 to 15 servings

Ingredients

• 1 1/2 cups chopped pecans
• 1/2 cup butter, melted
• 2 cups sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 1/2 pounds Granny Smith apples (about 4 large), peeled and cut into 1/4-inch-thick wedges

Preparation

1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through.

2. Stir together butter and next 3 ingredients in a large bowl until blended.

3. Combine flour and next 3 ingredients; add to butter mixture, stirring until blended. Stir in apples and 1 cup pecans. (Batter will be very thick, similar to a cookie dough.) Spread batter into a lightly greased 13- x 9-inch pan.

4. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack (about 45 minutes). Spread your choice of frosting over top of cake; sprinkle with remaining 1/2 cup pecans.

Frosting:

Total: 1 hour, 16 minutes
Yield: Makes about 3 1/2 cups

Ingredients

• 1 cup butter
• 1 (16-oz.) package powdered sugar
• 1/4 cup milk
• 1 teaspoon vanilla extract

Preparation

1. Cook butter in a small heavy saucepan over medium heat, stirring constantly, 6 to 8 minutes or until butter begins to turn golden brown. Remove pan from heat immediately, and pour butter into a small bowl. Cover and chill 1 hour or until butter is cool and begins to solidify.

2. Beat butter at medium speed with an electric mixer until fluffy; gradually add powdered sugar alternately with milk, beginning and ending with powdered sugar. Beat mixture at low speed until well blended after each addition. Stir in vanilla.