Brown Butter Apple Cake for 12 Slices

Instructions:

1. Place 140g butter in a saucepan over medium heat. Melt and cook, whisking constantly, until mahogany-colored bits form at the bottom and it smells like toasted hazelnuts. Remove from heat and let cool for 10 minutes.
2. Toss diced apples with lemon juice, a pinch of cinnamon, and a tablespoon of flour to prevent browning and sinking.
3. In a large bowl, whisk the browned butter and granulated sugar until combined. Beat in eggs one at a time, followed by vanilla extract, until smooth and pale.
4. Whisk together flour, baking powder, cinnamon, nutmeg, and salt. Gently fold the dry ingredients into the wet batter using a spatula; do not overmix.
5. Gently stir in the prepared apple chunks until evenly distributed.
6. Pour batter into a greased 9-inch pan. Bake at 350°F (175°C) for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
7. Brown 55g butter for the frosting and chill until semi-solid. Beat chilled brown butter and softened cream cheese together, then gradually add powdered sugar, vanilla, and salt until velvety.
8. Once the cake is completely cool, spread the brown butter frosting generously across the top.