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!
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 9x13 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.
You can replace the apples with a tin of apple filling.
You can omit the vanilla essence, cinnamon and icing sugar.