This cake could not be easier to make as you simply combine wets and dries and bake. It is beautiful with or without the brown butter frosting, but who can resist browned butter? The best part about this cake is that it is even better a day or two after baking, making it an easy dessert that you can prep ahead of time. 

Roasted Apple Cake
~ This cake is based on a recipe from Smitten Kitchen

For the apples
3 apples (we like using granny smith apples for the tartness)
1 1.2 tsp ground cinnamon
3 Tbsp (40g) granulated sugar

For the cake
2 3/4 cups (360g) Flourist Whole Grain Einkorn Flour
1 tbsp baking powder
1 tsp salt
1 cup (235ml) vegetable oil
2 cups (400g) granulated sugar
1/4 cup (60ml) orange juice
2 tsp (10ml) vanilla extract
4 eggs

Brown Butter Frosting
4 oz butter 
2 cups (260g) icing sugar
2 tsp (10ml) vanilla extract
3 Tbsp (45ml) milk

For the Cake
Preheat the oven to 350°F. Grease and flour a bundt pan. Peel, core, and slice apples into 1/2" pieces and toss in cinnamon and granulated sugar. Set aside.

Combine oil, juice, and sugar in a bowl and whisk to combine. Add eggs one at a time, whisking after each addition. Add vanilla. 

In a separate bowl combine dries. Add wet ingredients to the dries and mix until just incorporated.

Spread about a third of the batter into the bundt pan and then sprinkle about a third of the apple mixture on top. Add another third of batter and then sprinkle another third of the apples. Set aside the rest of the apples to cook down for topping on the finished cake. Add the rest of the batter and spread evenly.

Bake at 350°F for about an hour to an hour and a half or until a cake tester or knife inserted into the cake comes out clean. It is best to test a few different places in case you have accidentally inserted the knife into an apple piece. 

Let cool for 10 minutes in the pan before inverting onto a cooling rack to cool completely. 

Cook the rest of the apples with the juice in a saucepan until softened. Set aside to cool.

For the Brown Butter Frosting
Melt butter in a saucepan and cook until golden brown and the butter smells nutty. Transfer to a bowl to cool. Once cooled slightly whisk in icing sugar and vanilla. Add milk to thin it enough to pour and allow to cool slightly. You do not want the mixture to be too hot as it will not pour neatly but too think and it will glob on your cake. Pour evenly around the cake drizzling down the edges. Top with cooked apples.