Apple Scone Cake
From peetabear 15 years ago
- 35 minutes to make
- Serves 6
this is a recipe from joy of baking and the photo is theirs also... I like this because it is different
Ingredients
- 2 cups (280 grams) all purpose flour shopping list
- 1/2 cup (100 grams) granulated white sugar shopping list
- 1 1/2 teaspoons baking powder shopping list
- 1/4 teaspoon salt shopping list
- 1/2 cup (113 grams) (1 stick) unsalted butter, cold and cut into pieces shopping list
- 2 large eggs, divided shopping list
- 1/2 cup (120 ml) milk, divided shopping list
- 1 teaspoon pure vanilla extract shopping list
- ....................................................... shopping list
- Filling: shopping list
- 1 pound (454 grams) granny smith apples, peeled, cored, and cut into 1 inch (2.54 cm) chunks shopping list
- 2 tablespoons (30 grams) granulated white sugar shopping list
- 1/4 teaspoon ground cinnamon shopping list
- ......................................................... shopping list
- Garnish: shopping list
- Granulated white sugar shopping list
How to make it
- Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter (or spray with Pam) a 9 inch (23 cm) glass pie plate.
- In a small bowl whisk together one egg and 1 tablespoon from the 1/2 cup milk. Set this aside as it will be used as a glaze for the top of the cake.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. In a separate small bowl whisk together the remaining one egg, remaining milk, and vanilla extract and add to the flour mixture, stirring just until the dough comes together. Do not overmix the dough.
- Transfer to a lightly floured surface and knead dough gently four or five times and then divide the dough in half. Roll or pat one half of the dough into a 9 inch (23 cm) circle and transfer to the pie plate and pat onto the bottom and up the sides of the pie plate.
- In a separate bowl toss together the cut apples, sugar and cinnamon. Spread the apples evenly over the bottom of the dough in the pie plate.
- Roll the remaining dough into a 9 inch (23 cm) circle, on a lightly floured surface, and gently place the dough over the apples. With your fingers seal the edges of the top and bottom crusts. Brush the top of the dough with the egg and milk glaze, and sprinkle with white sugar. Cut a slit in the center of the dough to allow the steam to escape.
- Bake in the preheated oven for about 35 - 45 minutes or until the pastry is nicely browned and a toothpick inserted into the center of the cake comes out clean.
- Cool on a wire rack. Serve warm with a dollop of whipped cream or ice cream.
- So, what we have is two layers of moist and flavorful cake, with an almost bread-like texture, sandwiching chunks of cinnamon sugared apples. Since we are using a scone dough, remember that as with all scone recipes try to handle the dough as little as possible. You may find that the dough tears as you place it in the pie plate. But don't worry if this happens. This is supposed to be a rustic looking cake so all you need to do is patch it together as best as you can. Then brush it with a beaten egg and sprinkle a little sugar on top and place it in the oven. As it bakes the crust will turn a nice golden brown and the apples will soften.
The Rating
Reviewed by 6 people-
thanks for sharing, great recipe
midgelet
in Whereabouts loved it
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Wonderful again Peeta.
ahmed1
in Cairo loved it
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YUMMY..group add and 55555! :)
lanacountry
in Macon loved it
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