For a delicate rose flavor and lovely pink specks in every mouthful, these rose cookies combine rose water and dried rose petals.
| Prep Time: | 20 mins |
| Cook Time: | 54 mins |
| Additional Time: | 25 mins |
| Total Time: | 1 hr 39 mins |
| Servings: | 10 |
| Yield: | 1 8-inch cake |
Ingredients
- 1 ½ crispy apples – peeled, sliced into thin wedges, and halved, divided
- 6 tablespoons sliced almonds
- 3 ½ tablespoons unsalted butter
- ¼ cup white sugar
- ¼ cup light brown sugar
- 1 egg
- 2 tablespoons applesauce
- 1 tablespoon honey
- 1 cup buttermilk
- ¾ teaspoon almond extract
- ¼ teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup rolled oats
- 3 tablespoons butter, melted
- ⅓ cup light brown sugar
- 2 tablespoons milk
- 1 pinch salt
Instructions
- Preheat the oven to 350 degrees F (375 degrees C). Lightly butter an 8-inch baking pan.
- Arrange enough apple wedges to form a single layer over the bottom and sides of the prepared pan.
- Heat a saucepan over medium heat. Add almonds; cook and stir until toasted, 4 to 5 minutes. Remove from heat.
- Beat 3 1/2 tablespoons butter, white sugar, and 1/4 cup brown sugar together in a bowl using an electric mixer until smooth. Add egg, applesauce, and honey; beat until smooth. Stir buttermilk, almond extract, and vanilla extract into the batter.
- Combine flour, baking soda, and 1/2 teaspoon salt in a bowl; stir mixture into the batter. Mix until well combined. Fold in 3/4 of the remaining apple wedges. Pour batter into the prepared pan. Top with 2 tablespoons toasted almonds.
- Bake the preheated oven for 35 minutes.
- Heat oats in a saucepan over medium heat; cook and stir until slightly toasted, about 5 minutes.
- Stir 3 tablespoons butter and 1/3 cup brown sugar together in a bowl until combined. Add remaining almond slices, oats, milk, and 1 pinch salt.
- Top the cake with remaining apple slices and oat mixture. Return to the oven and continue baking until a toothpick inserted into the center of the cake comes out clean, 10 to 15 minutes more. Let cool to room temperature, at least 25 minutes.
Nutrition Facts
| Calories | 270 kcal |
| Carbohydrate | 40 g |
| Cholesterol | 40 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 5 g |
| Sodium | 321 mg |
| Sugars | 21 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
I made no changes to this recipe and although the texture was very nice and I enjoyed the process, the end result was a coffee cake screaming for flavor like maybe some cinnamon and nutmeg or allspice. Not enough almond flavor either… of course that is my own issue , as some may like a subtle, simple, clean flavor coffee cake . Will make again and find my happy place with it. Thank you for the recipe. JG