Delicious Brown Butter Apple Cake | Home Movies with Alison Roman
This cake can best be described as a sticky toffee pudding meets vanilla birthday cake meets apple pie meets a pancake with apples on top. It’s a soft cake without much texture (you bake it until the apples fall apart and become jammy), which is usually something I’m against but here, I’m actively seeking that custardy, soaked cake energy.
It’s made in one-bowl, which means you don’t need any special equipment (love that for us!) and even if you’re a nervous baker, you should have a gorgeous success on their hands. Here are some FAQ’s I’ve received for this cake.
What kind of apples are best to use in this cake?
I like to use Honeycrisp or Pink Lady—they are large, juicy, tart and while they definitely soften, they don’t totally turn to mush when baked (like Granny Smith apples tend to do) which is great since I like a bit of texture in the cake. Flavor-wise, they are closest to tasting like my favorite Japanese apple gummy candies, which of course is a compliment.
What kind of cake pan can I bake this in?
I like a standard 9” aluminum cake pan—a springform will also work well. I say you can bake in an 8” cake pan, just know that you might hold back a little bit of the batter or be prepared to bake a bit longer (more cake batter in the pan = more time to bake). 9” glass pie plates and 1.5qt. oval baking dishes also work here! I have also seen this cake baked in an 8x8 square. I do not recommend bundt or loaf pans for this cake.
I don’t eat dairy, what can I substitute the butter and buttermilk here for?
I am not a dairy-free baking expert, but many people have made this cake using butter substitutes (the most popular recommendation has been Miyokos vegan butter)—the buttermilk, however, I’m guessing a nut/oat milk with lemon juice or Kite Hill dairy-free yogurt thinned with a bit of lemon juice.
How do I make this cake gluten-free?
I am not a gluten-free baking expert, but many people have made this cake using their favorite GF flour blend to great success, it seems. If you have experience doing this and have found one type of gluten-free flour works well, plz let me and other readers know in the comments below ????
I don’t have buttermilk, what can I use instead?
In order of preference: yogurt thinned with a little milk or water to the consistency of buttermilk, milk with a few tablespoons of lemon juice. Sour cream almost has *too much* fat here, but I’ll bet in a pinch, thinned out similarly to yogurt, it would work.
My cake isn’t baked through after the time you said/I cut into the cake and it still felt underdone!
Every oven is different! Isn’t that beautiful? Sort of, I guess. If your cake doesn’t feel done by the end of the time range I’ve given, let it bake an additional 5–10 minutes. Your oven could be running low, or maybe you’ve been opening it a lot, or maybe something else is baking at the same time—lots of variables! As always, bake to the indicator (golden brown, springs back, pulling away from the sides of the pan), not the time.
I’m worried about my cake sticking! Should I line with parchment?
I only use non-stick spray, but as you’ll see in the video below, sometimes the apples do stick (which I don’t mind, because they come out easily and nobody will ever know they were stuck to the bottom of the pan). If you’re worried at all, you can absolutely line with parchment paper.
RECIPE & INGREDIENTS:
VIDEO CHAPTERS:
0:00 Start
0:10 Home Movies with Alison Roman intro
0:20 Intro to Sticky Apple Cake
0:35 Ingredients needed for the Sticky Apple Cake
0:47 Assemble the ingredients for the cake
2:08 Brown the butter
2:23 Prep the vanilla bean
3:12 Combine the vanilla bean with the butter
3:39 Preheat oven to 350°F (177°C) and prepare brown sugar
4:36 Prep the pan and start combining the dry ingredients
5:50 Prep the buttermilk and eggs
6:16 Slice the apples
6:38 Place the apples in the pan
7:20 Whisk the buttermilk egg mixture into the dry ingredients
7:54 Pour the mix into the pan on top of the apples
8:15 Place the pan in the oven
8:25 A brief message on buttermilk
9:56 Remove the pan from the oven
10:38 Flip the pan to plate the cake
11:46 Serve the Sticky Apple Cake
#AppleCake #AppleCakeRecipe #EasyAppleCake
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VIDEO CREDITS:
Director/Editor: Daniel Hurwitz
Director of Photography: Charlie Gruet
Sound: Brian Cushin
Apple Pie Bites
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Apple Pie Bites
By: The Jaroudi Family
Serves: 2 | Makes 12 apple pie bites
Ingredients:
4 raw apples chopped (600 g)
1 cup rolled oats (96 g)
1 cup applesauce, unsweetened (250 g)
2 tsp lemon juice
1/2 tsp vanilla powder
2 tsp Ceylon cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp ground cardamom
Directions:
1.) Preheat the oven to 350 degrees. Place chopped raw apples on a baking sheet lined with parchment paper and cook for around 15 minutes until soft. Remove and let the apples cool to the touch.
2.) In a large bowl, add cooked apples. Smash apples gently to break them down slightly and release a small amount of liquid. Stir in the remaining ingredients.
3.) In a muffin tin lined with parchment cupcake liners or a silicone pan, separate the batter into 12 cups.
4.) Press each one down to secure the bites stick together.
5.) Bake for twenty minutes. Remove from the oven and let cool completely before removing from the pan.
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Perfect Apple Pie with easy Pillsbury® unroll-fill refrigerated pie crust.
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I some times see the recipes on boxes of items in the store and I really wanted too try this apple pie
Ingredients
Crust
1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
Filling*
6
cups thinly sliced, peeled apples (6 medium)
3/4
cup sugar
2
tablespoons all-purpose flour
3/4
teaspoon ground cinnamon
1/4
teaspoon salt
1/8
teaspoon ground nutmeg
1
tablespoon lemon juice
1 of 3
Heat oven to 425°F. Place 1 pie crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom.
2 of 3
In large bowl, gently mix filling ingredients; spoon into crust-lined pie plate. Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute. Cut slits or shapes in several places in top crust.
Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Cover edge of crust with 2- to 3-inch wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning. Cool on cooling rack at least 2 hours before serving.
Breton Apple Pie. Step-by-step photo recipe
A characteristic feature of Breton sweet pastries is a shortbread dough made on the basis of salted butter. So we will prepare an apple pie based on this dough. It's delicious!
Ingredients:
Apples-4-5 Grams (sweet), Wheat flour-250 Gram, salted butter - 100 Gram (chilled, if there is no salted butter, add a pinch of salt), Butter-50 Gram (for greasing before baking), Brown cane sugar-5 teaspoons (4 tsp. - in the dough, 1 tsp. - for greasing before baking), Ice water-50 milliliters, Cinnamon-1 Pinch,
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Simple classic recipes, Simple recipes at home, Recipe for cooking at home, Simple recipes at home, The recipe can be, Step-by-step recipe, Recipes for each, Recipes with photos are simple and delicious, Very recipe with photos,
The Only APPLE PIE Recipe You'll Need - Apple Meringue Pie
Delicious meringue apple pie so fluffy that melts in your mouth! I cook it instead of cake for husband birthday. Simple recipe very easy to cook!
Meringue apple pie recipe:
Crust:
1 1/4 Cup (140 g) All purpose flour
2.5 Oz (75 g) Granulated sugar
3.5 Oz (100 g) Unsalted butter
1 1/2 tsp (7 g) Baking powder
1/3 tsp (2 g) Salt
2х (33 g) Egg yolk
Filling:
22 Oz (650 g) An apple
0.5 Oz (15 g) Unsalted butter
2х (70 g) Egg white
2.5 Oz (70 g) Granulated sugar
1.5 Oz (40 g) Powdered sugar
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Grated Apple Pie Recipe From 1898 - Old Cookbook Show
Grated Apple Pie Recipe From 1898 - Old Cookbook Show
This recipe shares a common history with many early apple pies going back to the 1600s in England. You can see similarities to a recipe we did from Robert May's 1685 cookbook 'The Accomplished Cook': This pie recipe is a cross between an apple pie and a custard pie with a meringue topping, and is closely related to Marlboro Pie.
Grated Apple Pie.
Beat together until light and creamy the yolks of 3 eggs and ½ cupful sugar, then stir in 1 cupful of freshly-grated apple, mix well, then add ¼ cupful sweet thick cream, add also the grated rind of I small lemon, a few grated almonds, and seeded raisins may be added if desired, but the pie is nice without them.
Line a flat pie plate with rich pastry, pour in the apple mixture, and bake in a moderate oven until light brown, then spread with a meringue made of the whites of the 3 eggs beaten stiff and 6 level table. spoonfuls sugar added. Brown lightly. Serve cold.
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