Apple Croissant Cake

This is one of those desserts that will make you proud because even though it is a bit time-consuming, the results are magnificent.  It is a very unique yeast cake--moist, bready and unbelievable decadent without being too rich--amazing for so few ingredients. 

I actually consider this more of a tea parlour cake and as such is wonderful served with hot tea, coffee or a big glass of milk. I can easily imagine elegant ladies retiring to the drawing room for afternoon tea and petite bites of this lovely cake...while the men, naturally, smoke cigars, drink brandy and talk trash in their no-women-allowed parlour.  Kind of reminds me of those wonderful holiday traditions where the women retire to the kitchen and the menfolk glue themselves to the non-stop football enduro.

Apple Croissant Cake
2 c plain flour (you can replace 1/2 c almond or whole wheat flour if you like)
1 c salted butter, room temperature
1 c sugar (extra for dusting or you can use large crystal decorative sugar for dusting)
1 tsp salt
1 TBSP yeast
1/2 c lukewarm water
1 apple, peeled and grated

(If you have a KitchenAid mixer you can use it or knead dough by hand)
In a large bowl, dissolve the yeast in water and wait for it to become bubbly.  Add flour and salt, mix well and start kneading--if by hand, dump dough on lightly floured counter and knead for approximately 15 minutes or until the dough is soft and pliable.  Shape dough into ball, cover with cloth and let rise in warm area for 3 hours.

Next:
On floured counter, start rolling dough and attempt to roll into a square shape about 1/2" thick.  Spread with butter (not all the butter), sprinkle with sugar (not all the sugar) and fold the dough over from each side to the middle--like a book.  Fold again to form another square.

Again, on a floured surface, roll the dough into a square shape about 1/2" thick.  Repeat butter/sugar as above and fold as above.  Cover with floured plastic wrap and let rest in refrigerator for 30 minutes.

Roll out as above for the last time.  Spread with butter and grated apples, sprinkle with sugar and fold as above.

Butter a round 9" cake pan.  Place folded dough in pan and press into pan.  Spread butter on top and sprinkle with sugar or decorative sugar.  Place in 425 degree oven for 20-25 minutes--checking often towards end to be sure top does not burn.  As soon as it looks golden brown, remove from oven and let rest on rack for 15 minutes.  Use rounded knife to lift/unmold your cake onto a platter or cut and serve onto dessert plates directly from pan.  Serve warm with whipped topping, if desired. 

You can thank me later when your guests and/or significant other's eyes are all rolling in their heads.  Heavenly.

bon appletit!