Jenny'S Apple Short Cake
A comforting apple shortcake featuring tender sliced apples layered over a biscuit-like crust, flavored with cinnamon and sugar, perfect for cozy gatherings and dessert lovers.
Ingredients
Instructions
- Sift dry ingredients in a bowl.
- Cut in butter until mixture resembles peas.
- Add just enough milk to form a biscuit-like dough.
- Spread dough evenly into a greased jelly roll pan, covering the bottom and up sides.
- Arrange drained sliced apples in rows over the dough, overlapping to cover completely.
- Sprinkle with sugar and cinnamon, then dot with small pieces of butter.
- Bake in a preheated oven at 375 to 400 degrees Fahrenheit for approximately 25 to 30 minutes, watching carefully to prevent burning.
- Serve warm with ice cream, hard sauce, or whipped topping.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of vanilla extract to the dough. If you don’t have canned apples, fresh apples can be used; just peel, slice, and sauté them with a bit of sugar and cinnamon until tender. Also, feel free to substitute part of the all-purpose flour with whole wheat flour for added nutrition. This dessert can be enjoyed warm or chilled.
Serving Suggestions
Serve this delicious short cake warm with a scoop of vanilla ice cream or a dollop of whipped cream for a classic dessert experience. It pairs beautifully with Creamy Chocolate Crescents for a delightful dessert spread. For an added touch, drizzle some caramel sauce over the top before serving to elevate the flavors.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place individual portions in the microwave for about 20-30 seconds or warm in the oven at 350°F until heated through. This short cake is delightful served warm, so don’t hesitate to refresh it before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Jenny'S Apple Short Cake contains roughly 60 calories, with 1g protein, 8g carbohydrates, and 3g fat. It is a good source of calcium (12% of the Daily Value). Note that it is relatively high in sodium, at 1136mg per serving (49% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh apples instead of canned?
Yes, you can use fresh apples instead of canned. Just peel and slice them, then sauté with a bit of sugar and cinnamon until tender. This will enhance the flavor and texture of the dish. Adjust the sugar in the recipe based on the sweetness of your apples.
What can I do if the dough is too sticky?
If the dough is too sticky, gradually add more flour, a tablespoon at a time, until it reaches a manageable consistency. Be careful not to overwork the dough, as this can make it tough. The ideal dough should be slightly tacky but still hold together well.
How can I make this recipe gluten-free?
To make this recipe gluten-free, substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Be sure to check that all other ingredients, like baking powder and any toppings, are also gluten-free. This way, you can enjoy a delicious gluten-free version of this apple short cake.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).