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overhead photo of the whole cake, cut into nine slices, on a blue backdrop with apples, tea, and pomegranate around it.

Brown Butter Apple Oat Cake with Bourbon Pecan Date Caramel Frosting

  • Author: Allison
  • Total Time: 50 minutes
  • Yield: 9 servings 1x


This wholesome brown butter apple oat cake features nutty brown butter, warm spices, maple syrup, oat flour, and more. It is a wonderful cake to enjoy both as a snack and for dessert. Take things over the top with the bourbon pecan date caramel frosting, which is whipped up in a food processor.


  • 1/3 cup salted butter
  • 2 large eggs, at room temperature
  • 1/2 cup maple syrup
  • 1/2 cup applesauce
  • 3/4 cup milk, at room temperature
  • 1 teaspoon vanilla extract
  • 2 cups oat flour
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • 1/2 teaspoon cardamom
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon cloves
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1 medium apple, finely chopped

Bourbon Pecan Date Caramel Icing

  • 1/2 cup toasted pecan halves
  • 1 cup pitted Medjool dates (fresh and juicy dates blend up the best)
  • 2 tablespoons salted butter, softened
  • Pinch of sea salt
  • 1 tablespoon bourbon
  • 1 teaspoon vanilla extract
  • 1/3 cup milk, at room temperature


  1. Preheat the oven to 350 F and lightly grease a 8×8 or 9×9-inch glass baking dish with butter, then line it with parchment paper if you’d like to be able to lift the cake out of the pan after baking.
  2. Make the cake: In a small saucepan over medium heat, brown the butter until it smells nutty and toasted, whisking occasionally, three minutes. Scrape any brown bits off the bottom of the pot as needed. Let cool for a couple of minutes.
  3. In a large bowl, beat the eggs. Once the butter has cooled, whisk it in, along with the maple syrup, applesauce, milk, and vanilla.
  4. In a medium bowl, stir together the dry ingredients.
  5. Add the dry ingredients to the wet ingredients and whisk just until combined. Fold in the apple. Transfer into the prepared pan and bake for 35 minutes, or until a toothpick inserted into the centre comes out clean. Let cool in the pan for 20 minutes, then lift out and transfer onto a wire rack to finish cooling.
  6. Make the bourbon pecan date caramel icing: In a food processor fitted with the ‘S’ blade, grind the pecans into a meal. Add the dates, butter, salt, bourbon, vanilla, and milk. Process until smooth, scraping down the sides as needed.
  7. Once the cake has cooled, frost with the date caramel icing. Slice and enjoy!
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Dessert

Keywords: brown butter apple oat cake recipe