Description
Apple Gooey Butter Cake is a luscious dessert combining a spiced brown butter cake layered with tender cinnamon-spiced apples and a creamy, sweet cream cheese layer. Finished with a homemade salted caramel sauce, this cake offers a perfect balance of spice, sweetness, and gooey texture that melts in your mouth. Ideal for cozy fall gatherings or any time you’re craving a rich, comforting treat.
Ingredients
Scale
Brown Butter
- 1/2 cup (112 g) unsalted butter
Spiced Apples
- 2 cups (268 g) apples, peeled and diced into ½ inch pieces (about 2 apples)
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp ground allspice
- 2 tbsp (28 g) brown sugar
Gooey Cream Cheese Layer
- 8 oz (226 g) cream cheese, at room temperature
- 1 egg, at room temperature
- 1 egg yolk, at room temperature
- 2 1/2 cups (325 g) powdered sugar
Brown Butter Spice Cake
- 1 cup + 2 tbsp (141 g) all-purpose flour, spooned and leveled
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/8 tsp ground allspice
- 3/4 tsp baking powder
- 1/8 tsp baking soda
- 1/4 tsp salt
- Brown butter from above
- 3/4 cup (150 g) granulated white sugar
- 2 tsp vanilla extract
- 1/2 cup (120 ml) buttermilk, at room temperature
- 1 egg, at room temperature
- 1 egg yolk, at room temperature
Salted Caramel Sauce
- 1 cup (200 g) granulated white sugar
- 5 tbsp (70 g) unsalted butter, at room temperature
- 1/2 cup (120 ml) heavy cream, at room temperature
- 1/4 – 1/2 tsp sea salt (to taste)
- 1 tsp vanilla extract
Instructions
- Brown the Butter: In a pot over medium heat, melt the butter and allow it to simmer. Continue cooking until the butter becomes foamy, releases a nutty aroma, and turns a golden brown, about 5-6 minutes. Remove from heat and transfer to a large bowl. Chill in the fridge until solid but soft, similar to softened butter.
- Prepare Spiced Apples: In a medium pan, combine diced apples with cinnamon, nutmeg, allspice, and brown sugar. Cook over medium heat, stirring occasionally, for approximately 10 minutes until the apples soften slightly and the juices thicken. Remove from heat and let cool.
- Make Gooey Cream Cheese Layer: Beat the cream cheese, egg, and egg yolk in a large bowl on medium-high speed until smooth, about 1-2 minutes. Sift in half of the powdered sugar and mix on low then medium speed until combined. Add the remaining powdered sugar and mix just until combined. Set aside.
- Prepare Dry Ingredients for Cake: Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper. In a small bowl, whisk together the flour, cinnamon, nutmeg, allspice, baking powder, baking soda, and salt. Set aside.
- Mix Brown Butter Cake Batter: Using an electric mixer, whip the cooled brown butter on high speed until pale and fluffy (1-2 minutes). Add the granulated sugar and continue mixing on high until mixture is light and fluffy. Incorporate the egg, egg yolk, and vanilla extract, mixing on medium-high until smooth and pale, scraping down sides as needed.
- Add Dry Ingredients and Buttermilk: Gradually add the flour mixture alternately with the buttermilk to the wet ingredients, mixing on low until smooth and fully combined.
- Assemble Cake Layers: Pour half of the batter into the prepared pan and smooth the surface. Sprinkle the spiced apples evenly over the batter. Pour the remaining cake batter over the apples and smooth. Finally, spread the cream cheese mixture evenly over the top.
- Bake: Bake for 40-45 minutes, or until the center is shiny and jiggles slightly while the edges turn light golden brown.
- Cool Cake: Let the cake cool in the pan on a wire rack for 45 minutes. Then refrigerate for at least 2 hours to set.
- Make Salted Caramel Sauce: In a large saucepan over medium-low heat, melt the granulated sugar. As it melts and turns golden (about 20 minutes), reduce heat if crystals remain to prevent burning. Once fully melted, quickly stir in the butter until combined, then add the heavy cream and stir vigorously. If separation occurs, increase heat slightly and stir vigorously until smooth. Stir in sea salt and vanilla extract. Simmer on low for 3-4 minutes, then remove from heat and cool completely.
- Serve: Remove the cake from the springform pan by loosening the edges with a butter knife. Transfer to a serving plate. Pour the cooled caramel sauce over the top and spread evenly. For best flavor, serve the cake at room temperature. If chilled overnight, allow at least 1 hour to soften before serving.
Notes
- The brown butter must be cooled to softened but solid consistency before mixing to achieve a fluffy cake batter.
- Use room temperature ingredients, especially eggs, cream cheese, and buttermilk, to ensure smooth mixing and optimal texture.
- Spiced apples can be adjusted for sweetness and spice levels based on preference.
- Baking time can vary; check for a shiny, slightly jiggly center to ensure the gooey texture is preserved.
- Salted caramel sauce can be stored in the refrigerator for up to one week and reheated gently before use.
- Letting the cake rest and chill improves sliceability and flavor melding.
- If buttermilk isn’t available, substitute with regular milk mixed with 1 tbsp lemon juice or vinegar, let sit 5 minutes.
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 520 kcal
- Sugar: 38 g
- Sodium: 210 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.3 g
- Carbohydrates: 58 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 105 mg
