Soft Cake with Apple Roses: soft and fragrant, this cake is perfect for breakfast and snack time with herbal tea or hot tea, or even to offer as a dessert or to celebrate a birthday.
I have already prepared this cake on several occasions (the last time was yesterday, to celebrate my mother-in-law’s 89th birthday) and it has always been very appreciated: for its appearance, but above all for its taste.
The texture is soft and moist just right. If you want, you can add a touch more by adding a teaspoon of cinnamon to the batter; my family doesn’t like cinnamon, so I try to avoid it, even though it would actually go very well.
If you love apple desserts, also try the Apple and Hazelnut Cake or the Puff Pastry Apple Cake.
But now, let’s see together how to make the recipe for the Soft Cake with Apple Roses. Gather the ingredients and let’s start.
And if you try it, don’t forget to let me know in the comments on my Facebook page HERE. I look forward to hearing from you.
Gabriella
Other delicious recipes for breakfast:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 3 eggs (at room temperature)
- 160 g sugar
- 160 g seed oil
- 160 g milk (at room temperature)
- 300 g flour
- 10 g baking powder for desserts
- 1 lemon (grated zest)
- 1 apple (cut into cubes)
- 1 pinch salt
- 2 apples (sliced thinly)
- 400 g water
- 100 g sugar
- powdered sugar
Tools
To make the Soft Cake with Apple Roses, you need:
- 2 Bowls
- 1 Mixer
- 1 Cake Pan
- 1 Pot
Steps
HOW TO MAKE THE SOFT CAKE WITH APPLE ROSES
First, peel the apples, core them, and cut them into rather thin slices. Meanwhile, put the water and sugar in a saucepan and bring to a boil, obtaining a syrup. At this point, add the sliced apples and cook for a few more minutes to soften the fruit.
Drain the slices and let them dry on kitchen paper; set aside.
Preheat the oven to 350°F, in “static” mode.
Take the eggs and separate the yolks from the whites. In a container, whisk the whites until stiff. In another container, beat the yolks with the sugar. Then, add the milk and oil while continuing to whisk.
Now add the sifted flour with the baking powder and a pinch of salt, mixing at low speed, then incorporate the lemon zest and the whipped egg whites. Stir from bottom to top slowly, so as not to deflate the mixture. Finally, also add the apple cut into cubes.
Pour the batter into a springform pan of 10.2 inches (if you want it taller, use a 9.4-inch pan), previously buttered and floured, and level well.
Form the roses with the apple slices, starting from the center, rolling them gently, and then placing them on the cake. Bake in a preheated oven for about 30 – 35 minutes. Always do the toothpick test. It took me 37 minutes.
Baking times vary from oven to oven. To check if it’s done, insert a long toothpick (or a spaghetti) into the center of the cake. If it comes out clean, it’s done. If it is sticky and moist, the cake is not ready yet.
Once baked, remove from the oven and let it cool, then sprinkle the cake with powdered sugar. Here is the Soft Cake with Apple Roses ready. Enjoy!
Until the next recipe.
Storage
You can keep the Cake with Apple Roses for about 2 – 3 days in a cool, dry place, sealed in an airtight container.
Tips and Suggestions
– Baking. Before taking the cake out of the oven, check the baking by verifying especially in the center of the cake with a spaghetti (or a skewer).
– Apples: I used 3 apples in total, 2 in the batter and 1 on top. However, if you prefer, you can increase the quantity as you like.
– Cinnamon. If you like, you can flavor the cake with 1 (or 2) teaspoon of cinnamon, to add to the batter along with the flour. My children don’t like it, so I avoid adding it, but if you like it, it gives the cake an extra touch.
– Cinnamon. If you like, you can flavor the cake with 1 (or 2) teaspoon of cinnamon, to add to the batter along with the flour. My children don’t like it, so I avoid adding it, but if you like it, it gives the cake an extra touch.
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