Festive fall recipe with John Kanell

Cookbook author John Kanell shares his apple cake with maple buttercream frosting recipe from his new book, “Preppy Kitchen.”
4:15 | 11/24/22

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Transcript for Festive fall recipe with John Kanell
IT'S OFFICIALLY FALL. IF YOU'RE LOOKING FOR FESTIVE RECIPES, LOOK NO FURTHER THAN THE NEW COOKBOOK, PREPITY KITCHEN FOR SIMPLE MEASURES. >> TO SHARE ONE OF HIS FAVORITE RECIPES, THE AUTHOR JOHN KANELL. WHY PREPPIE KITCHEN. >> I WAS A SCIENCE TEACHER. MY STUDENTS NEED TO BE PREPARED. I'M GOING TO PREPARE YOU TO MAKE THE PERFECT RECIPE TO CELEBRATE FALL. >> YES. I'M VERY EXCITED. IT SMELLS DELICIOUS. TELL US WHAT WE'RE MAKING? >> TODAY WE'RE MAKING AN APPLE CAKE WITH MAPLE BUTTER CREAM. IT'S A BROWNED BUTTER MAPLE BUTTER CREAM. THERE'S EGGS, BROWN SUGAR AND GRANULATED AS WELL AS A LOT OF BUTTER. >> BUTTER MAKES EVERYTHING BETTER. >> THAT'S A STRONG MIXER. WE'RE GOING TO ADD VANILLA AND A LITTLE KISS OF THYME. THIS IS GOING TO GIVE US HERBAL. IF YOU HATE THYME, YOU DON'T HAVE TO USE IT. >> THOSE ARE THE WET INGREDIENTS. >> FOR THE DRY I HAVE MY FLOUR AND BAKING POWDER. THIS IS CINNAMON BECAUSE IT'S FALL AS WELL AS ALL SPICE, ONE OF MY FAVORITES. WE'LL SIFT THIS OUT. >> WHY SIFT IT OUT? >> SOMETIMES THE FLOUR CAN CLUMP, SOMETIMES THE SPICES, ESPECIALLY GINGER. NO ONE WANTS A MOUTHFUL OF ONE PARTICULAR FLAVOR. IT SHOULD BE NICE AND COMBINED. >> NOW I KNOW. >> I HAVE NO IDEA. >> THIS IS ONE OF MY FAVORITE RECIPE PRS THE FALL CHAPTER OF MY BOOK. >> YOU SLOWLY MIX IT BY HAND. >> I LIKE MIXING IT BY HAND. IF YOU'VE EVER HAD A DENSE, GUMMY CAKE, I'M ALTERNATING THE APPLE. ANY APPLE THAT YOU ENJOY, SO ADD APPLE AND THE FLOUR MIXTURE IN ALTERNATING BATCHES AND JUST MIX UNTIL THE FLOWER DISAPPEARS. YOU DON'T WANT TO ACTIVATE THE GLUTEN AND HAVE A DENSE, GUMMY CAKE. MELT IN YOUR MOUTH IS THE FLAVOR OF THE DAY. >> YES. >> HERE IS OUR BATTER. NICE AND FINISHED. >> I LOVE IT. >> CAN YOU SMELL THE AP SNL. >> IT SMELLS GREAT. >> POP THAT INTO ROUND EIGHT INCH PANS. NOTHING WILL CRACK, NO FRUSTRATIONS FOR YOU. THIS GOES INTO THE OVEN, 350 FOR ABOUT HALF AN HOUR UNTIL IT'S SPRINGY TO THE TOUCH. NOW WE CAN DECORATE IT UP. IT'S CROWNED WITH CRYSTALIZED THYME. IF YOU'VE EVER DONE THIS BEFORE, IT'S SO EASY. >> I'VE NEVER DONE IT BEFORE. SHOW ME HOW. >> THIS IS SIMPLE SIR RUT YOU MIGHT HAVE IN YOUR FRIDGE ALREADY FOR MAKING DRINKS. ADD YOUR THYME IN THERE. TAP OFF YOUR EXCESS, THEN SPRINKLING IT WITH GRANULATED SUGAR. IT MAKES IT LOOK LIKE IT'S KISSED WITH A LITTLE FROST. NO, WE'RE NOT IN SUMMER ANYMORE. THE WEATHER HAS CHANGED. >> THAT'S BEAUTIFUL. >> YOU'LL SET THAT ASIDE. NOW WE CAN BUILD OUR CAKE. THIS IS NOT JUST ANY OLD MAPLE BUTTER CREAM. >> THAT LOOKS DELICIOUS. >> BROWNED BUTTER MAPLE FROSTING. YOU EVER BROWN BUTTER? >> NO, BUT I'M WILLING TO TRY. >> THAT'S ONE OF THE PROJECTS IN MY BOOK. IF YOU EVER GO TO A RESTAURANT AND HAVE A BROWNED BUTTER PASTA OR SOMETHING, IT'S A NUTTY DEPTH OF FLAVOR FROM THE CARA CARAMEL CARAMELIZATION. >> HOW DO YOU MAKE THIS. >> MAPLE SYRUP, A LITTLE VANILLA AND DASH OF SALT. SUPER EASY. >> WHAT IS THIS? >> APPLE BUTTER, ANOTHER RECIPE FROM THE BOOK. WE ADD IT ONTO THE CENTER, GIVE IT A NICE COATING. THEN BUILD YOUR CAKE UP, ASSEMBLE IT -- >> SLICE. >> IT IS ABSOLUTELY GORGEOUS, AND I AM ABSOLUTELY DYING TO TRY IT. GO RIGHT HERE. >> EAT THE THYME. >> YOU'RE NOT SUPPOSED TO EAT IT. >> IT'S FOR DECLARATION. >> PREPITY KITCHEN AVAILABLE ON OCTOBER 4th. FOR TODAY'S RECIPE

This transcript has been automatically generated and may not be 100% accurate.

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