Serious Eats: Recipes
Maple Cake with Brown Butter Apples
Notes:
- I like Granny Smith apples in this recipe because their tart flavor creates balance in the cake, but mostly because they don't blow out and turn to mush during baking. If you substitute the Granny Smiths, make sure it's with another firm-fleshed apple.
- For easy apple coring: Cut the peeled apples in half and scoop out the core with a metal 1-teaspoon measure. With a paring knife, trim out the ends.
- I prefer darker, more intense maple syrup (Grade A Dark Amber or Grade B), but you can use whatever you like.
- Remember to store maple syrup in the refrigerator or freezer (it won't freeze)—it's perishable and can grow mold, yeast, and bacteria.
