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.
Because I’m me, I had to tweak the apple shortcake recipe. (I really can’t help myself). 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 give the shortcake a slight melt-in-the-mouth feel from the cornflour in the icing sugar. Not so much that it turns into more of a shortbread but just enough to melt in the mouth while still being light, soft and flaky.
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.
The taste is far better using fresh apples, the apple shortcake tastes fresher and you can control how ‘cooked’ you want the apples. Do you want them soft? Do you want a slight crisp crunch of fresh apple?
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.
Did you see my post yesterday announcing my new logo?! Be sure to check out my New Logo and Blog Updates post. After making this Apple Shortcake of course!
Be sure to #lightscamerabake on Instagram any of your yummy creations. I love seeing your work!
On another note: It’s my birthday tomorrow! I can’t believe how fast this year has gone! The problem is I’m stuck on what dessert I want. I’m trying to choose between my Ultimate Chocolate Lovers Cake and Nutella Fudge Topped Brownies. Comment your pick below!
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!
- 190 g Butter Softened
- 2/3 Cup Sugar
- 1/4 Cup Icing Sugar (can omit and use 1 cup sugar
- 2 Large Eggs
- 1/2 Tsp Vanilla Essence
- 3 Cups Flour
- 1 Tsp Baking Soda
- 3 Tsp Baking Powder
- 1 Tbsp Water
- 2 Tbsp Brown Sugar
- 1-2 Tsp 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 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 essence and beat until fluffy.
Add in the flour, baking soda and baking powder 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.