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Apple-Cinnamon Shortcake

Scott Phillips

Servings:  8

Because it’s made with apples, cinnamon, maple, and oats, you shouldn’t feel guilty eating this cake-style shortcake for breakfast. Really.


For the shortcake

  • 1/3 cup old-fashioned rolled oats
  • 5-1/2 oz. (1-1/4 cups) unbleached all-purpose flour
  • 2 oz. (1/2 cup) light rye flour
  • 1/4 cup granulated sugar
  • 1 Tbs. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. table salt
  • 2 cold hard-cooked large egg yolks
  • 4 oz. (8 Tbs.) unsalted butter, 6 Tbs. cold and cut into 1/2-inch cubes, and 2 Tbs. melted; more softened butter for the pan
  • 1 cup sour cream
  • 2 tsp. demerara or turbinado sugar

For the apples

  • 4 Granny Smith apples, peeled, cored, and chopped into 1/2- to 3/4-inch pieces
  • 1/3 cup maple sugar
  • 1 tsp. ground cinnamon
  • Pinch salt
  • 2 Tbs. unsalted butter
  • 1 tsp. fresh lemon juice

For the maple cream

  • 1 cup heavy cream
  • 1 Tbs. maple sugar


Make the shortcake

  • Pulse the oats in a food processor until coarsely chopped, about five 1-second pulses. Add the flours, granulated sugar, baking powder, baking soda, and salt, and pulse to combine. Crumble in the egg yolks, add the cubed butter, and pulse until the pieces of butter are no larger than peas, about eight 1-second pulses.
  • Transfer to a large bowl, add the sour cream, and combine with a fork until the sour cream is mostly incorporated and the dough looks rough and shaggy. Using your hand, gently fold and press the dough up against the side of the bowl until all the dry bits are incorporated and it comes together in a cohesive but slightly tacky ball.
  • Grease a 9-inch cake pan with butter. With wet hands, transfer the dough to the pan and evenly press it all the way to the edges. With a paring knife, cut the dough into 8 wedges. Freeze in the pan for 45 minutes.
  • Position a rack in the center of the oven and heat the oven to 400°F. Brush the top of the shortcake with the melted butter, and sprinkle with the demerara sugar. Bake, rotating halfway through, until the center is mostly firm to the touch, 16 to 18 minutes. Cool in the pan for 10 minutes. Run a paring knife around the edge of the pan and invert the shortcake onto a wire rack to cool completely.

Make the apples

  • In a medium bowl, toss the apples with the sugar, cinnamon, and salt.
  • Melt the butter in a 3-quart saucepan over medium heat, swirling the pan occasionally until it starts to brown, about 3 minutes. Reduce the heat to medium low and stir in the apples. Cover and cook, stirring occasionally, until beginning to soften, 5 to 7 minutes. Uncover and cook until tender, 8 to 10 minutes more. Stir in the lemon juice and transfer to a heat-safe bowl. Set set aside to cool.

Make the maple cream and assemble

  • In a large bowl, beat the cream on medium-high speed until soft peaks form. Add the maple sugar and continue to beat until medium-stiff peaks form. Invert the shortcake onto a cake plate and top with the maple cream. Spoon the apples over the cream and serve.


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