Apple rose cake... perfectly delicious

If you’re looking for a dessert to turn heads and satisfy the tastebuds, look no further. This apple rose cake is perfect for any occasion, adding an elegant touch to the dessert table. The recipe is simple and the outcome delicious. Though, I have to admit the input is a bit time-consuming, yet worth it! Pro tip: the baking process pairs well with wine 😉.

Recipe

INGREDIENTS

For and apple rose topping:

• 4 apples, halved, cored and thinly sliced about 1/8 inch thin I used SweeTango apples

• freshly squeezed lemon juice from 1 medium lemon

• 1/4 cup unsalted butter melted

• 4 tablespoons brown sugar

For the cake batter:

• 1/2 cup unsalted butter softened

• 2/3 cup granulated sugar

• 2 large eggs

• 1 teaspoon pure vanilla extract

• lemon zest from 1 medium lemon

• 1 3/4 cup all purpose flour

• 2 teaspoons baking powder

• pinch of salt I used fine sea salt

• 1/2 cup almond milk or whole milk

• 1 medium apple grated, I used Sweetango apple

• 1/4 cup maple syrup, warmed for brushing over the cake

• powdered sugar for dusting (optional)
  

Instructions

For the apple rose topping:

1. Slice the apples in half, remove the core and slice each half into very thin slices. About 1/8 inch thin.

2. Toss together the sliced apples, lemon juice, melted butter and brown sugar in a medium sized microwave safe bowl.

3. Zap in the microwave for 2 minutes, turning to toss again half way through and set aside while you prepare the cake.

For the cake batter:

1. Preheat the oven to 350 degrees F.

2. Grease a 9 inch springform pan and set aside.

3. In a large bowl, beat together the softened butter and sugar until creamy for about 1 minute.

4. Beat in the eggs one at a time until well combined.

5. Stir in the vanilla extract and the lemon zest.

6. In a separate medium sized bowl, whisk together the flour, baking powder and salt.

7. With the mixer on low, add the flour mixture to the butter mixture, alternating with the almond milk while making 3 additions of dry and two of wet.

8. Fold in the grated apple pieces

9. Spoon the batter into the prepared pan and level the top with an offset spatula or the back of a spoon.

10. Starting at the outer edges of the cake, place the apples slices upright while pressing down a little into the batter. Do this for 1 whole circle and on the next round place the slices in front of two joined slices. Continue overlapping the slices till you reach the center

11. If you want to add an apple rosette in the middle leave a little space and do this...line 6 slices of apples lengthwise while overlapping them slightly and start rolling from one end to the opposite end while shaping a rose then place in the center top of the cake.

12. Bake in a preheated oven for 40 minutes or until a cake inserted in the center comes out clean.

13. While still warm gently brush the top of the cake with the warm maple syrup and allow to cool. This will give the apples a pretty sheen.

14. Dust the cake with the powdered sugar just before serving (optional).

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