Lots of buzz words but this is exactly that and so insanely delicious!!! 🍎 could only fit so much here the rest is on my substack 🫶🏼 Caramelized Cinnamon Apples * 575g (about 4 medium-large) apples, peeled, cored and diced into roughly ⅓-inch pieces (I used ~350g Granny Smith + 225g Honeycrisp)) * 3 Tbsp (42g) unsalted butter * ⅓ cup packed (70g) light brown sugar *2 tsp ground cinnamon * ⅛ tsp ground nutmeg * ¼ tsp (1.5g) fine salt * 2 tsp (8g) vanilla extract * 2 tsp (10g) fresh lemon juice Brown Butter Buttermilk Cake * ¾ cup (170g) unsalted butter, before browning * ¾ cup (150g) granulated sugar * ½ cup packed (110g) light brown sugar * 3 large eggs (150g without shells), room temperature * ½ cup (120g) full-fat sour cream, room temperature * ¾ cup (180g) full-fat buttermilk, room temperature * 1 Tbsp (12g) vanilla extract * 2½ cups (300g) all-purpose flour * 2 tsp (8g) baking powder * ½ tsp (3g) baking soda * ¾ tsp (4.5g) fine salt Cinnamon Fritter Ribbon * ⅓ cup packed (70g) light brown sugar * 2 tsp ground cinnamon * Pinch fine salt Crumb * 1½ cups (180g) all-purpose flour * ¾ cup packed (160g) light brown sugar * ¼ cup (50g) granulated sugar * 1½ tsp ground cinnamon * ½ tsp (3g) fine salt * 10 Tbsp (140g) unsalted butter, melted * 2 tsp (8g) vanilla extract Salted Caramel * 1 cup (200g) granulated sugar * 6 Tbsp (85g) unsalted butter, cut into pieces, room temp * ½ cup + 1 Tbsp (135g) heavy cream, room temp or slightly warmed * 1 tsp vanilla extract * ¾ tsp fine sea salt, plus more to taste * Flaky sea salt for finishing, optional Directions 1. Heat the oven to 350°F. Grease a 9-inch springform pan. Because this is a tall, heavily loaded cake, I added a parchment collar around the inside of the pan extending about 1 inch above the rim. Set the springform on a rimmed sheet pan during baking in case any butter escapes. 2. Melt the butter in a large skillet over medium heat. Add the diced apples, brown sugar, cinnamon, nutmeg and salt. Cook for approximately 5–7 minutes, stirring occasionally. The apples should soften slightly but still have some bite. The juices should reduce until the apples look glossy and caramelized rather than swimming in liquid. Add the vanilla and lemon juice during the final minutes. If there's still significant liquid in the skillet, cook another 1–2 minutes. I removed the apples and continued to cook and reduce the juices a bit. Transfer the apples and their thickened, syrupy coating to a plate or sheet pan and spread them out to cool completely. 3. Place the 170g butter in a light-colored saucepan over medium heat. Melt, then continue cooking as the butter foams and sputters. Stir or swirl frequently. The milk solids will eventually turn deep golden brown and smell intensely nutty and toasted. pour all of it including the brown bits on the bottom into a heatproof bowl. You should have roughly 140–145g browned butter. Let cool until lukewarm but still liquid. 4. Whisk together the flour, brown sugar, granulated sugar, cinnamon and salt. Add the melted regular butter and vanilla. Stir with a fork or spatula just until the mixture becomes thoroughly moistened and begins forming clumps. Now use your hands to squeeze portions together into large chunks about ½–¾-inch clusters. Refrigerate while you make the batter. 5. Mix the brown sugar, cinnamon and pinch of salt together. Set aside. 6. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. In a large bowl, combine the cooled browned butter, granulated sugar and brown sugar. Whisk thoroughly. Add the eggs one at a time, whisking well after each addition. Whisk in the sour cream and vanilla until smooth. switch to a spatula. Add: ⅓ dry ingredients → ½ buttermilk → ⅓ dry → remaining buttermilk → remaining dry Gently fold after each addition. Stop mixing as soon as the final streaks of flour disappear. 7. Assemble from bottom up: 55% of batter, cinnamon mixture, 40% apples, 25% of crumb, rest of batter, apples, and crumb. Bake for 70-85 mins #applecrumble #cake #apple #dessert - @courtneysnellkuhr