I found this recipe on Pinterest and I just knew
when it popped into my view
that I would have to make it.
I even featured this cake on
Pinterest & Spontaneous Treasures Thursday.
I did a little something different though.
I made a brown butter frosting to put on top.
First time ever making anything with brown butter.
And if I would have known what I was missing.....
Brown butter totally changes the taste of everything.
This cake recipe came from My Favorite Things.
The frosting was an experiment.
An amazingly successful experiment.
Apple Sour Cream Cake
1 box yellow cake mix
1 1/4 c. water
3/4 c. sour cream
1/4 c. butter, melted
2 small apples, peeled, grated and squeezed dry
Cinnamon Swirl Filling:
1 medium apple, peeled and chopped
1/2 c. packed brown sugar
1/3 c. chopped pecans
1 c. mini marshmallows
1 TBS unsweetened baking cocoa
2 tsp. cinnamon
1 tsp. grated lemon peel
1 TBS lemon juice
Heat oven to 350 degrees F. Spray a 13x9 inch pan with cooking spray.
In large bowl, beat cake mix, water, sour cream, melted butter and eggs with electric mixer on medium speed for 2 minutes. Stir in grated apple.
In medium bowl, stir together the filling ingredients
Pour half of the cake batter into pan; sprinkle evenly with filling. Top with remaining batter. With knife, cut through batter several times to swirl filling.
Bake 28-30 minutes or until wooden pick tests clean. Cool completely in pan on cooling rack.
Brown Butter Frosting
2 c. confectioners' sugar
2 TBS browned butter
2 TBS milk
2 tsp. vanilla
Place confectioners' sugar in the bowl of a stand mixer.
Brown butter in small skillet until nice and golden brown.
With mixer on low speed, slowly add the butter, then milk, then vanilla.
Pour on top of the cooled cake.
This recipe is linked to:
Hungry Little Girl ~ Wednesday Extravaganza
Foodie Friends Friday
The Better Baker ~ Weekend Potluck