Apple Rose Cake Recipes

BAKED APPLE ROSES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Butter 2 small ramekins (6 to 8 ounce) and dust with white sugar.
• Place apple slices on a plate, overlapping slightly if necessary. Microwave on High about 45 seconds just until slices have softened a bit. Cover plate with plastic wrap and a kitchen towel.
• Mix together sugar and cinnamon in a bowl.
• Roll puff pastry sheet to less than 1/8-inch thickness. Using a pizza cutter, cut two 3-inch by 12-inch rectangles. Reserve remaining pieces for another use.
• Spread melted butter over dough; top with a generous amount of cinnamon-sugar. Place apple slices along 1 long edge of dough, about 1/4 inch beyond edge of dough, overlapping slices slightly. Fold bottom half of dough over the apple slices to form a long "folder" of dough with rounded edges of apple slices exposed.
• Beat egg and water together in a bowl. Paint surface of dough with egg wash. Sprinkle with more cinnamon-sugar, to taste.
• Starting from one end, roll dough not too tightly to form a rose-shaped pastry. Seal roll with end of dough strip.
• Transfer roses to prepared ramekins. Sprinkle with a little more cinnamon-sugar. Place ramekins directly on middle rack of preheated oven.
• Bake until well browned, about 45 minutes. Remove ramekins with tongs and place on baking sheet to cool 5 to 10 minutes. Remove apple roses from ramekins and finish cooling on rack. Dust with confectioners' sugar before serving.

APPLE ROSE CAKE

Steps:

• Slice the apples in half, remove the core and slice each half into very thin slices. About 1/8 inch thin.
• Toss together the sliced apples, lemon juice, melted butter and brown sugar in a medium sized microwave safe bowl.
• Zap in the microwave for 2 minutes, turning to toss again half way through and set aside while you prepare the cake.
• Preheat the oven to 350 degrees F.
• Grease a 9 inch springform pan and set aside.
• In a large bowl, beat together the softened butter and sugar until creamy for about 1 minute.
• Beat in the eggs one at a time until well combined.
• Stir in the vanilla extract and the lemon zest.
• In a separate medium sized bowl, whisk together the flour, baking powder and salt.
• 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.
• Fold in the grated apple pieces
• Spoon the batter into the prepared pan and level the top with an offset spatula or the back of a spoon.
• 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
• 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.
• Bake in a preheated oven for 40 minutes or until a cake inserted in the center comes out clean.
• 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.
• Dust the cake with the powdered sugar just before serving