Not one, but two Dutch Apple Cakes with a thinnish coat of Brown Sugar Buttermilk Frosting. It’s free apple season, lots of apples from local trees, and that means use them or lose them. Last week it was apple oatmeal crisp and today these cakes. I had a bee in my bonnet about maybe buttermilk frosting, not too sweet and then I wondered: what about using brown sugar? I was thinking maybe a frosting similar to penuche, but not as sweet since apples have sweet along with their sour. I found a recipe for a brown sugar buttermilk syrup (which I will definitely make for apple pancakes soon) so I knew it would work. One cake for my friends as an autumn surprise and one for my fellow musicians and music lovers at Music Night.
There is an important consideration when using buttermilk in a cooked frosting: high temperature curdles buttermilk! That means not starting with it as replacement for cream or canned milk in a penuche-like frosting. First melt the butter. Then add the brown sugar and stir over medium-low heat until the sugar is melted. Then add the buttermilk and slowly bring it to a “starting boil” before removing it from heat. Then add the vanilla and powdered sugar until the frosting is of spreading consistency. As with any candied caramel frosting like this, remember that it sets up quickly as it cools, so spread it on the cake while it’s warm. The frosting has a little tang and it does match beautifully with the Dutch apple and cinnamon cake.
For these cakes, I didn’t want a thick frosting, just a bit more than a poured glaze. I used 2 Tablespoons of butter, 1/2 cup light brown sugar, 3 Tablespoons of buttermilk, 1/2 teaspoon pure vanilla extract and approximately 1 1/4 cups powdered sugar.
Ms Chef in Seattle 