Best Roses Apple Turnover Coffee Cake Recipes

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

APPLE COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray an 8-inch square baking dish with cooking spray; dust with 1 tablespoon flour.
• Beat 1/4 cup butter and 3/4 cup brown sugar together with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Beat egg into butter mixture. Add sour cream, vanilla yogurt, and vanilla extract to the mixture; beat to integrate.
• Stir 1 cup flour, 3/4 teaspoon cinnamon, baking soda, and salt together in a bowl; add to the butter mixture and beat to combine into a batter. Fold apples into the batter. Pour batter into prepared baking dish.
• Mix 1/4 cup brown sugar, 1/4 cup flour, 2 tablespoons butter, and 1/2 teaspoon cinnamon together in a bowl using a fork to achieve a crumbly consistency; sprinkle over the top of the batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

APPLE COFFEE CAKE

Steps:

• Heat oven to 400°F. Spray 9-inch square pan with cooking spray. In smal bowl, mix 2/3 cup Bisquick mix, brown sugar, cinnamon and nutmeg. Cut in butter, using pastry blender (or pulling 2 knives through ingredients in opposite directions), until crumbly; set aside.
• In medium bowl, stir together 2 cups Bisquick mix, 2/3 cup milk, the granulated sugar and egg; beat vigorously 30 seconds with spoon. Spread half of batter in pan. Arrange apple slices on batter; sprinkle with half of streusel topping. Spread with remaining batter; sprinkle with remaining topping. Sprinkle with nuts.
• Bake about 25 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 20 minutes. In small bowl, stir glaze ingredients until smooth enough to drizzle. Drizzle glaze over warm coffee cake.

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 CRESCENT ROSES

Steps:

• Heat oven to 400°F. Grease or spray 9 regular-size muffin cups.
• Wash and core apples. Thinly slice each one, leaving the peel on.
• In 2-quart saucepan, heat 4 cups water, 4 tablespoons sugar and the lemon juice to boiling. Add the apple slices; boil about 3 minutes or until apples are soft. You want to be easily able to bend them without breaking.
• Drain apples, and place on paper towels to dry and cool completely.
• Sprinkle flour on work surface, and roll out dough sheet. Sprinkle 5 tablespoons sugar and the cinnamon on surface of dough. Using pastry cutter (or pizza cutter), cut dough into 9 (1-inch) strips.
• Arrange cooled apple slices end to end down each strip. Carefully roll up each strip, and place in muffin cup.
• Bake 20 to 25 minutes or until nicely golden. Remove from pan, and cool on cooling rack. Serve and enjoy!

APPLE TURNOVERS

Steps:

• Heat oven to 400°F. Line cookie sheet with cooking parchment paper.
• In 2-quart saucepan, heat apples, butter, brown sugar, cinnamon and cornstarch to boiling over medium-high heat. Reduce heat; simmer about 5 minutes or until thickened and apples are tender. Set aside to cool slightly.
• Sprinkle work surface lightly with flour. Roll out thawed puff pastry into 15-inch square. Cut into 4 smaller squares.
• Brush each square with egg wash; spoon apple mixture onto center of each. Fold each in half diagonally to form a triangle; press edges together to seal. Use back of fork to crimp edges. Transfer to cookie sheet; brush with egg wash. Use sharp knife to cut a few vents into each turnover.
• Bake 25 to 30 minutes or until golden.