Autumn is coming and we’re celebrating it with this pretty apple rose cake to make the season even sweeter 🍎🍂

The cake is soft, tender and is topped with lots of sliced red apples arranged to form a rose! It's finished off with warm honey syrup and a light dusting of icing sugar. This cake is so much fun to put together and makes a stunning dessert for your table! So much easier to make than you think! 

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INGREDIENTS YOU'LL NEED!

For exact quantities, head to the recipe card at the end of this post.

FOR THE APPLE ROSE

• Red apples: I used Gala apples to make the rose. These apples are crispy, crunchy and sweet, perfect for this recipe. You can use honey crisp instead.
• Light brown sugar: Light brown sugar adds softness and moisture. Also adds a caramelised flavour.
• Ground cinnamon: Cinnamon gives an amazing flavour to these apples.
• Unsalted butter: Melted
• Lemon juice: It adds flavour and acidity.  It also helps to preserve the colour of apples and prevents the apple from turning brown by slowing down the oxidation process.

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FOR THE CAKE

• Plain Flour/all-purpose flour: Basic plain flour/all-purpose flour goes perfectly for this recipe. Make sure to measure it correctly to get the best results. The best way to measure the flour is by using a digital scale but if you don’t have one, then spoon and level your flour carefully. Spoon the flour into the measuring cup and then scrape a knife across the top of the measuring cup to level the flour
• Granulated sugar
• Baking powder
• Eggs: Use eggs at room temperature 
• Salt: Little bit of salt is used to balance the sweetness. It also enhances the flavour.
• Unsalted butter: Softened to room temperature. It is best if you are using unsalted butter because you can control the amount of salt according to the recipe requirement.
• Vanilla extract
• Milk (Full fat): It gives a creamy texture to the cake and also adds flavour.
• Honey syrup (warmed): To brush the top of the cake after baking. It gives a shiny look.
• Icing sugar/powdered sugar: for light dusting the top just before serving.

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EQUIPMENT REQUIRED 

• Electric hand mixer
• 8inch springform cake pan.
• Large mixing bowls
• Offset spatula

LET’S MAKE IT STEP BY STEP!

STEP 1: TO MAKE APPLE ROSE

• Wash the apples. Cut them in halves, remove the core and make thin slices.
• In a large microwave-safe bowl, stir together the brown sugar, lemon juice, ground Cinnamon and melted butter until combined. Toss with the apple slices and microwave for about 2-2 1/2 minutes until soft and pliable but not falling apart. Toss again and set aside while you prepare the cake batter.

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STEP 2: THE CAKE

• Preheat the Fan oven to 155C/311F (For a conventional oven, 175C/347F). 
• Line the bottom and sides of an 8-inch round springform cake pan with baking paper (parchment paper).
• Sift plain flour, salt and baking powder into a large bowl. Whisk together and set aside.
• Beat softened butter and sugar for at least 2 minutes on medium. Then add eggs (one at a time), vanilla extract and beat after each addition. Make sure to scrape the bowl so the butter gets well mixed in.
• Add in dry ingredients and milk, and alternate these 2 ingredients, starting with dry ingredients and ending with dry ingredients. Beat on low after each addition until it is combined (avoid over-mixing).
• Pour the batter into the cake pan and level the top with a spatula. Tap it gently on the kitchen counter to remove air bubbles.
• NOW THE FUN PART BEGINS! Arrange the apple slices in circles over the batter. Starting from the outside and going towards the centre, arrange the apple slices in an upright position while pressing down a little into the batter. After completing one circle, start next in front of two joined slices. Keep overlapping the slices while making circles until you reach the centre. Gently fold an apple slice and place it in the centre top of the cake to finish it off.

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• Bake in the preheated oven for 45 minutes or until a toothpick inserted in the centre comes out clean and the top of the cake turns slightly golden brown.
• Make honey syrup by heating water, honey and sugar together in a microwave until the sugar dissolves. Gently brush the warm syrup on top of the cake while it is still warm and allow it to cool in the pan for 10-15 minutes, remove springform and butter paper, and let it cool completely before slicing.

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• Lightly dust with icing sugar (sifted) and make slices using a sharp knife. Enjoy!

PRO TIPS!

• Always use room-temperature ingredients to keep an even consistency of the batter like eggs and milk.
• Measure your flour correctly to get the best results. The best way to measure the flour is by using a digital scale but if you don’t have one, use proper measuring cups and spoons. Spoon and level your flour carefully. Spoon the flour into the measuring cup and then scrape a knife across the top of the measuring cup to level the flour. 
• Sift your dry ingredients before adding them into the wet mixture that helps to combine everything evenly.
• Don’t over-mix the batter. Once the dry ingredients are combined into the wet ingredients, stop mixing too much, otherwise, it will end up a dense cake.

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How To Store This Cake?

Store any leftover cake in an airtight container in the fridge for up to 4-5 days.

I hope that you'll try this recipe and you'll love them as much as my family and I do! If you make this recipe then be sure to tag @kaotickrunch on Instagram. We'd love to see your creations!

Happy baking and eating! 😊