Sharing a seriously fun love for food

Apple Biscuit Cake

Apple Biscuit Cake

Whether for brunch or tea in the afternoon, this is deliciously unique version of the classic coffee cake. Cinnamon spiced apples perched atop lightly sweetened biscuit dough.

I stumbled onto this recipe in a cookbook, originally published in 1944. Emily, knowing my love for cookbooks found this copy for me in a vintage bookstore in Auburn, Alabama.

The American Woman’s Cookbook, edited and revised by Ruth Berolzheimer is chocked full of wisdom and guidance – as well as more than a few great recipes! And this is one of those recipes! Apples spiced with cinnamon are the perfect fall duo.

Though labeled a coffee cake the base of this baked fruit dish is really more like a giant biscuit. Sharing the same basic ingredients of a great biscuit – flour, salt, baking powder, shortening cut into the mix and moistened with milk – but with an extra touch of sugar.

This tender biscuit layer is topped with those cinnamon spiced apples, tossed with just a touch of brown sugar to spotlight the delicate sweetness of the apple. Dotted with creamy butter then baked.

Fragrant, full of fall flavors and just the right touch for brunch or afternoon coffee!

Apple Biscuit Cake

2 cup sifted flour

2 tablespoons sugar

3 teaspoons baking powder

¾ teaspoon kosher salt

4 tablespoons shortening

¾ cup milk

4 baking apples, such as Gala, Braeburn, peeled, cored and sliced thin, about 5 cups

1/3 to ½ cup brown sugar – depending on the natural sweetness of your apples

1 teaspoon cinnamon

1 tablespoon butter, softened

¼ cup apricot jam, warmed

Whisk the flour, sugar, baking powder and kosher salt together. Using a pastry cutter, work the shortening into the flour mixture until the shortening is about the size of small peas.

Add the milk and stir making a soft dough.

Turn the dough out onto a lightly floured surface and gently knead it for about 15 to 20 seconds.

Lightly spray either a 9” round or a 7″ x 11″ rectangular baking dish (measured across the bottom). Using your hands pat the dough into the bottom of the pan.

In a large bowl, toss the thinly sliced apples with the brown sugar and cinnamon.

Spread the apples over the top of the biscuit dough. Pinch small amounts of the butter and scatter across the top. Bake in a 425-degree oven for 25 minutes.

Brush the warm apricot jam over the apples. Serve warm or at room temperature

Note: For clean slices, use a sharp knife to cut through the apples into the cake.

Apple Biscuit Cake, courtesy of Preserving Good Stock

October 5, 2018
: 6 to 8

Whether for brunch or tea, this is a deliciously unique version of the classic coffee cake. Cinnamon spiced apples perched atop lightly sweetened biscuit dough.

By:

Ingredients
  • 2 cups sifted flour
  • 2 tablespoons sugar
  • 3 teaspoons baking powder
  • 3/4 teaspoon kosher salt
  • 4 tablespoons shortening
  • 3/4 cup milk
  • 4 baking apples, Gala, Braeburn or your favorite, peeled, cored and sliced thin, about 5 cups
  • 1/3 to 1/2 cup brown sugar, depending on the natural sweetness of the apples
  • 1 teaspoon ground cinnamon, softened
  • 1/4 cup apricot jam, warmed
Directions
  • Step 1 Whisk the flour, sugar, baking powder and kosher salt together.
  • Step 2 Using a pastry cutter, work the shortening into the flour mixture until the shortening is about the size of small peas.
  • Step 3 Add the milk and stir making a soft dough.
  • Step 4 Turn the dough out onto a lightly floured surface and gently knead it for about 15 to 20 seconds.
  • Step 5 Lightly spray either a 9” round or a 7″ x 11″ rectangular baking dish (measured across the bottom). Using your hands pat the dough into the bottom of the pan.
  • Step 6 In a large bowl, toss the thinly sliced apples with the brown sugar and cinnamon.
  • Step 7 Spread the apples over the top of the biscuit dough. Pinch small amounts of the butter and scatter across the top.
  • Step 8 Bake in a 425-degree oven for 25 minutes.
  • Step 9 Brush the warm apricot jam over the apples. Serve warm or at room temperature.
  • Step 10 Note: For clean slices, use a sharp knife to cut through the apples into the cake.


Leave a Reply

Your email address will not be published. Required fields are marked *


Subscribe to Preserving Good Stock’s weekly newsletter and never miss a recipe!