aotr34   April 5, 2016   Comments Off on

Rosette Apple Cake



This delicious apple cake, made with fresh apples, pecans and cinnamon, is absolutely gorgeous with its radial pattern of sliced apples. Vegetable oil and apple cider replace solid fats, making this moist cake dairy free.

Servings: 12 | Prep Time: 25 min | Cook Time: 1 hour 15 min


INGREDIENTS


Cake
cooking spray
3 cups flour
3/4 cup brown sugar
1/2 cup sugar
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
3 eggs
3/4 cup canola oil
1 cup apple cider (or apple juice)
2 teaspoons vanilla extract
3 medium apples, peeled and chopped (about 3 cups)
4 ounces chopped pecans (about 1 cup)

Rosettes
2 medium apples, peeled and thinly sliced
1 teaspoon cinnamon
1 tablespoon sugar

DIRECTIONS

Preheat oven to 350˚F. Spray a 9-inch spring form pan with cooking spray and set aside.
Mix the flour, brown sugar, sugar, baking soda, cinnamon and nutmeg in a large bowl.
Mix the eggs, canola oil, apple cider and vanilla extract in a medium bowl. Stir the wet ingredients into the dry ingredients until thoroughly mixed.
Gently fold in the chopped apples and pecans. Spoon the batter into the prepared spring form pan.
Layer the sliced apples concentrically on top of the batter. Sprinkle with cinnamon and sugar.
Bake 1 hour to 1 hour and 15 minutes or until golden brown. Let cool for 15 minutes.


Rosette Apple Cake



Cake
cooking spray
3 cups flour
3/4 cup brown sugar
1/2 cup sugar
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
3 eggs
3/4 cup canola oil
1 cup apple cider (or apple juice)
2 teaspoons vanilla extract
3 medium apples, peeled and chopped (about 3 cups)
4 ounces chopped pecans (about 1 cup)

Rosettes
2 medium apples, peeled and thinly sliced
1 teaspoon cinnamon
1 tablespoon sugar