There are two types of squirrels: those with chunky cheeks and bushy tails and those with chunky cheeks that can talk and walk. And they both like to steal my apples. My beautiful Pink Pearl apples! Gone! Poof!

So, with my last enormous stunning magenta pink apple we decided to make an apple snack cake. Or rather, I decided to make a cake while my two little sous chefs decided to eat the cake before baking.

What is is a ‘snack cake’ you ask? Well, it’s a cake you can snack on throughout the day silly! One that is easy to whip up, perfect for any occasion and doesn’t require a holiday to enjoy. And, okay, I’ll be honest, it’s really just the new hip term for coffee cake.

This recipe should be in your repertoire because it has a million uses and it’s easy to add your own creativity to it. Maybe you don’t want to add apple, maybe you want a lemon glaze instead? Or you could add a crumb on top and cinnamon to the batter to make it a crumb cake. This is a basic sour cream coffee cake of epic proportions that is moist and delicious. It would make a lovely house warming gift, a delicious breakfast (with a nice cup of earl grey), or a sweet finish to a Fall meal served warm with a scoop of ice cream.

I made a simple glaze for the cake with powdered sugar, Meyer lemon and rose essence. I love the combination of apples and rose. To me, this is one of the most beautiful pairings in the world – the rose perfumes the apples in such a pretty way which enhances the flavor. I love rose essence in apple sauce too! I use the Carlo brand rose water and it can be found in most markets. Your local Middle Eastern market will carry it for sure.

For more pictures, especially of those chunky cheek squirrels, check out my Michelin Mom instagram page! https://www.instagram.com/michelin_mom

I’m not always able to post recipes these days, but I sure do love to post inspiration. And catch up on my last two issues of Michelin Mom Magazine with a slice of apple cake!

Print
Pink Apple Snack Cake with Rose Glaze

Ingredients

  • 1 to 2 sweet-tart apples, peeled and sliced 1/4-inch (you can also cut some chunks and stick them into the batter too). I used an extra large Pink Pearl apple for my recipe.
  • 2 1/4 cups all-purpose flour
  • 1/3 cup vegetable oil
  • 1 1/2 cups granulated sugar
  • 1 tablespoon and 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 1/2 teaspoons ground cardamom
  • 2 large egg
  • 3/4 cup sour cream
  • 2 teaspoons vanilla extract
  • Rose Glaze
  • 1 cup confectioners' sugar
  • 1/2 Meyer Lemon, juiced (about 3 tablespoons)
  • 2 tablespoons Carlo Rose Water
  • Garnish:
  • edible rose petals and pistachios
Preheat oven to 350˚F and set the rack in the middle. Grease an 8x8-inch pan with butter and line the bottom and sides (only two) with parchment paper, leaving an overhang so you can pull it out when it's done cooking. (Check out my photo above). Butter the top of the parchment paper and spread an even layer of apple slices over it.

In one large bowl whisk all of the dry ingredients: flour, sugar, baking powder, salt and spices. In another bowl whisk together the wet ingredients: egg, sour cream, oil, vanilla and milk .

Add wet ingredients to the dry ingredients and mix with a spatula until batter is smooth. Scrape batter into prepared pan and smooth with a spatula to make even. This batter is thick, so it will not even itself out very well in the oven. Place a layer of apple slices on the top of the cake. Brush with a little melted butter over the apples and a light dusting of granulated sugar over top.

Bake until golden brown, about 35 minutes. You can check for doneness by pressing on the center of the cake carefully. If it springs back it is done. Or test with a wooden stick. When it comes out clean, you know you are ready to remove that beautiful creation!

Carefully remove the cake to a cooling rack by lifting the overhang parchment paper. So easy. I promise!

While the cake is cooling, make the glaze. Simply whisk the powdered sugar, lemon juice and rose water together. When the cake has cooled, pour the glaze over.

Serve this yummy apple cake on it's own, or with a dollop of whipped cream or a scoop of vanilla ice cream