**Post and images updated 2021**
Apple Shortcake is a soft and buttery, flaky shortcake base and topping with a cinnamon apple filling that is perfect for breakfast, brunch or dessert!
Apple shortcake is an old fashioned classic recipe that should definitely have a place in your baking repertoire.
A lot of the recipes I have seen for apple shortcake use just regular sugar so I added a touch of icing sugar for added sweetness and to add the melt-in-the-mouth feel.
In addition I also added a touch of cornflour (cornstarch) to aid in a soft and melt-in-the-mouth texture of the shortcake layer.
I really can't help changing up recipes and making my own twist on classic recipes and I hope you like my adjustments.
Another change I made was adding brown sugar and cinnamon to the apple filling.
Classic apple shortcake is often just apples. You can use canned apples and just add cinnamon to those but I believe fresh Granny Smith apples are best.
There is the added step of cooking the apples in a mixture of water, brown sugar and cinnamon using fresh apples but I believe it's definitely worth it.
Cinnamon and apple is one of my favourite flavour pairings so I had to add the cinnamon. My taste testers all agreed they loved the addition of the cinnamon but if you want a pure apple shortcake just omit the cinnamon.
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- ¾ Cups Butter, Softened (190g)
- ⅔ Cup Sugar (140g)
- ¼ Cup Icing Sugar (can omit and use 1 cup sugar) (30g)
- 2 Large Eggs
- ½ teaspoon Vanilla Extract
- 3 Cups All Purpose Flour (380g)
- 2 Tbsp. Cornflour (15g)
- 1 teaspoon Baking Soda
- 3 teaspoon Baking Powder
- ⅛ teaspoon Salt
- 1 Tbsp. Water
- 2 Tbsp. Brown Sugar (30g)
- 2-3 teaspoon Cinnamon
- 2 or 3 Large Granny Smith Apples
- Preheat the oven to 180°C (350°F) and grease a 11"x7" baking pan with non stick spray or butter. (You could use a 9"x13" but it will yield a slightly flatter shortcake).
- First make the shortcake.
- Cream the butter, sugar and icing sugar until pale and creamy.
- Add in the eggs and vanilla extract and beat until fluffy.
- Add in the flour, baking soda, baking powder and salt and mix until combined.
- Press into a flat disk and place in the fridge while you make the apple filling.
- In a saucepan add the water, brown sugar and cinnamon.
- Peel the skin off the apples and chop the apples into thin slicing and then chop those slices into half. (2 or 3 apples depending on how much apple filling you want)
- Place in the saucepan over a medium heat until the apples begin to cook and the brown sugar dissolves.
- I cooked mine for around 5-10 minutes for softer slices but how soft you make them is completely personally choice.
- Drain the excess water and liquid.
- Take the shortcake our of the fridge and press half into the base of the prepared baking pan.
- Spread over the apples in an even layer and cover with the remaining shortcake mixture.
- Place in the oven for 25-35 minutes. The top and sides should be golden brown and if you have a glass baking pan, check the bottom is also pale golden. This is how you know it is cooked.
- Serve warm with some cream or allow to cool completely and serve with yoghurt for brunch.
- Store in an airtight container in the fridge and slice pieces as you need them to keep them from going soft.