Brown Butter Apple Loaf
Brown Butter Apple Loaf
- 4 ounces (1/2 cup) unsalted butter
- 1/2 cup EACH packed brown sugar and white sugar
- 2 large eggs
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1/4 teaspoon ground cinnamon
- 1/2 cup crème fraîche
- 3 tablespoons apple brandy, such as Apple Jack or Calvados
- 1 teaspoon vanilla bean paste or pure vanilla extract
- 3 apples, peeled, cored and diced
- 1/2 cup chopped, toasted pecans
Preheat the oven to 350°F. Grease a loaf pan with butter or cooking spray. Place the butter in a medium skillet and melt over medium heat. Continue cooking, swirling occasionally to prevent burning, until the butter is bubbling and golden brown with a nutty aroma. Combine the butter in a large mixing bowl with the sugar, brown sugar, and eggs. Whisk to combine. Add the flours, baking soda, salt, and cinnamon, and stir with a wooden spoon until just combined. Follow with the crème fraîche, apple brandy, vanilla, apples, and pecans; the batter will be very thick. Transfer the batter to the prepared loaf pan and smooth the top. Bake loaf for 1 hour.
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