Apple Rose Cake (Print Version)
# Ingredients:
→ Apple Rosette Topping
01 -
4 apples (SweeTango recommended), halved, cored and thinly sliced (1/8 inch thick)
02 -
Juice of 1 medium lemon, freshly squeezed
03 -
60g unsalted butter, melted
04 -
4 tablespoons brown sugar
→ Cake Batter
05 -
115g unsalted butter, softened
06 -
135g granulated sugar
07 -
2 large eggs
08 -
1 teaspoon pure vanilla extract
09 -
Zest of 1 medium lemon
10 -
220g all-purpose flour
11 -
2 teaspoons baking powder
12 -
Pinch of fine sea salt
13 -
120ml almond milk or whole milk
14 -
1 medium apple (SweeTango recommended), grated
→ Finishing
15 -
60ml maple syrup, warmed
16 -
Powdered sugar for dusting
# Instructions:
01 -
Slice the apples in half, remove the core and cut each half into very thin slices, approximately 1/8 inch thick. In a medium microwave-safe bowl, combine sliced apples, lemon juice, melted butter, and brown sugar. Microwave for 2 minutes, tossing halfway through. Set aside while preparing the cake batter.
02 -
Preheat the oven to 175°C (350°F). Grease a 23cm (9-inch) springform pan and set aside.
03 -
In a large bowl, beat softened butter and sugar until creamy, about 1 minute. Beat in eggs one at a time until well combined. Stir in vanilla extract and lemon zest.
04 -
In a separate medium bowl, whisk together flour, baking powder, and salt.
05 -
With mixer on low, add flour mixture to butter mixture, alternating with almond milk in 3 additions of dry and 2 of wet. Fold in the grated apple until just combined.
06 -
Spoon batter into the prepared pan and level the top with an offset spatula or the back of a spoon.
07 -
Starting at the outer edges of the cake, place apple slices upright, pressing slightly into the batter to form a circle. For the next round, position slices in front of two joined slices. Continue overlapping until reaching the center. For a center rosette, arrange 6 apple slices lengthwise, slightly overlapping, then roll from one end to the other to form a rose shape. Place in the center of the cake.
08 -
Bake in preheated oven for 40 minutes or until a toothpick inserted in the center comes out clean.
09 -
While still warm, gently brush the top of the cake with warm maple syrup to give the apples a glossy sheen. Allow to cool completely. Dust with powdered sugar just before serving.
# Notes:
01 -
This elegant dessert features a beautiful apple rosette pattern that's surprisingly simple to create with thinly sliced apples.
02 -
For best results, use firm, sweet-tart apples like SweeTango, Honeycrisp, or Pink Lady.
03 -
The cake can be prepared a day ahead, but add the powdered sugar just before serving.