Description
This Apple Gooey Butter Cake combines the warm flavors of spiced apples and brown butter spice cake with a luscious cream cheese layer, all topped with a rich homemade salted caramel sauce. With a tender crumb and gooey texture, it’s a perfect indulgent dessert for fall or any cozy occasion.
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, depending on preference
- 1 tsp vanilla extract
Instructions
- Make the Brown Butter: Add the butter to a pot and heat over medium heat until melted and simmering. Continue simmering for 5-6 minutes until the butter foams, emits a nutty aroma, and browns. Remove from heat and transfer to a large bowl. Refrigerate until solid but malleable, like softened butter.
- Cook the Spiced Apples: In a medium pan, combine diced apples, cinnamon, nutmeg, allspice, and brown sugar. Cook over medium heat, stirring occasionally, for about 10 minutes until juices thicken and apples soften. Remove from heat and let cool.
- Prepare the Gooey Cream Cheese Layer: In a large mixing bowl, beat cream cheese, egg, and egg yolk on medium-high speed until smooth (1-2 minutes). Sift half the powdered sugar into the bowl and mix on low to medium speed until combined. Add remaining powdered sugar and mix just until fully incorporated. Set aside.
- Prepare the Brown Butter Spice Cake Dry Ingredients: 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 all-purpose flour, cinnamon, nutmeg, allspice, baking powder, baking soda, and salt. Set aside.
- Mix the Brown Butter Cake Batter: Whip the cooled brown butter on high speed until pale and fluffy, about 1-2 minutes. Add granulated sugar and continue whipping until light and fluffy, another 1-2 minutes. Add egg, egg yolk, and vanilla extract and beat on medium-high speed until smooth and pale. Scrape down the bowl as needed.
- Incorporate Dry Ingredients and Buttermilk: Add the flour mixture and buttermilk alternately to the wet ingredients on low speed until combined and batter is smooth.
- Assemble the Cake: Pour half the batter into the prepared pan and smooth with an offset spatula. Sprinkle the spiced apples evenly over the batter. Pour remaining batter over the apples and smooth it out. Spread the cream cheese mixture evenly over the top.
- Bake the Cake: Bake for 40-45 minutes, until the center has a shiny, slightly jiggly appearance and edges turn light golden brown.
- Cool the Cake: Let the cake cool in the pan on a wire rack for 45 minutes, then refrigerate for 2 hours to set.
- Prepare the Salted Caramel Sauce: In a large saucepan over medium-low heat, melt granulated sugar. It will crystallize initially, then fully melt and turn golden over about 20 minutes. Reduce heat to low once mostly melted to prevent burning.
- Add Butter to Caramel: Stir in butter immediately and mix quickly until fully combined.
- Add Heavy Cream: Pour in heavy cream and stir quickly to combine. If separated, increase heat slightly and stir vigorously until smooth.
- Finish Caramel Sauce: Stir in sea salt and vanilla extract. Simmer on low heat for 3-4 minutes. Remove from heat and cool completely before use.
- Serve the Cake: When the cake is chilled, loosen edges with a knife, remove from springform pan, and transfer to a serving plate. Pour cooled caramel sauce over the top and spread evenly. Serve best at room temperature; if chilled overnight, allow to sit out for about an hour before serving.
Notes
- The brown butter adds a rich, nutty flavor that enhances the cake’s depth.
- Use tart apples like Granny Smith or Honeycrisp for balanced sweetness and texture.
- Make sure all room temperature ingredients are properly softened for smooth mixing.
- Do not overbake; the center should remain slightly jiggly to keep the gooey texture.
- Salted caramel sauce can be prepared ahead and stored refrigerated for up to a week, gently reheated before serving.
- Let the cake stand at room temperature before serving for best texture and flavor.
Nutrition
- Serving Size: 1 slice (approx. 1/8 of cake)
- Calories: 450 kcal
- Sugar: 42 g
- Sodium: 220 mg
- Fat: 25 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 95 mg
