Oat Flour and Brown Butter Apple Cake
This gluten-free masterpiece features nutty, toasted brown butter and tender oat flour, creating a moist crumb that perfectly complements spiced, caramelized apples. It is a sophisticated, naturally wholesome dessert that highlights the deep flavors of autumn.
Ingredients
Ingredients
- 0.5 cup unsalted butter to be browned
- 2 cups oat flour certified gluten-free if necessary
- 0.75 cup light brown sugar packed
- 2 large eggs room temperature
- 0.5 cup greek yogurt plain, full fat
- 1.5 tsp baking powder fresh
- 1 tsp ground cinnamon high quality
- 0.5 tsp sea salt fine grain
- 1 tsp vanilla extract pure
- 2 medium Honeycrisp apples peeled, cored, and thinly sliced
Notes
Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for 5 days. For a shiny finish, brush the warm apples with a little apricot jam. This cake freezes well for up to 3 months if wrapped tightly in plastic wrap and foil.