Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 2/3 cup whole milk
- 2 cups apples, peeled and diced
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- Whipped cream (optional)
Special equipment needed:
- Pastry cutter or two knives
- 9-inch round cake pan
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C) and line a 9-inch round cake pan with parchment paper.
2. In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.
3. Add the cold and cubed butter to the dry ingredients and cut it in using a pastry cutter or two knives until the mixture resembles coarse crumbs.
4. Gradually pour in the whole milk and stir until the dough comes together.
5. Transfer the dough to the prepared cake pan and press it down evenly.
6. In a separate mixing bowl, combine the diced apples, brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch. Toss until the apples are coated.
7. Spread the apple mixture on top of the dough in the cake pan.
8. Bake for 25-30 minutes or until the shortcake is golden brown and the apples are tender.
9. Let the shortcake cool for 10 minutes before slicing and serving with whipped cream (optional).
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
Preheat the oven to 400°F (200°C)
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories per serving: 320
Total fat: 14g
Saturated fat: 9g
Cholesterol: 40mg
Sodium: 190mg
Total carbohydrates: 45g
Dietary fiber: 2g
Total sugars: 20g
Protein: 4g
Substitutions for ingredients:
- Whole milk can be substituted with almond milk or soy milk.
- Brown sugar can be substituted with coconut sugar or honey.
- Unsalted butter can be substituted with salted butter, but reduce the added salt accordingly.
Variations:
- Add chopped nuts such as pecans or walnuts to the apple mixture.
- Top the shortcake with a caramel sauce or a vanilla glaze.
- Use different fruits such as peaches, berries, or pears instead of apples.
Tips and tricks:
- Make sure the butter is cold and cubed before cutting it into the dry ingredients to achieve a flaky texture.
- Don't overmix the dough, or it will become tough.
- Use a sharp knife to cut the shortcake into slices.
Storage instructions:
- Store the leftover shortcake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the shortcake, place it in a preheated oven at 350°F (180°C) for 5-10 minutes or until warmed through.
Presentation ideas:
- Serve the shortcake on a cake stand or a decorative plate.
- Dust the top with powdered sugar before serving.
- Garnish with fresh apple slices or whipped cream.
Garnishes:
- Whipped cream
- Fresh apple slices
- Powdered sugar
Pairings:
- Serve with a hot cup of coffee or tea.
- Pair with a scoop of vanilla ice cream.
Suggested side dishes:
- Serve with a side of fresh fruit such as berries or sliced peaches.
- Serve with a side of roasted vegetables such as carrots or sweet potatoes.
Troubleshooting advice:
- If the shortcake is too dry, add a tablespoon of milk to the dough.
- If the shortcake is too wet, add a tablespoon of flour to the dough.
Food safety advice:
- Make sure to wash and peel the apples before using them in the recipe.
- Store the shortcake in the refrigerator to prevent bacterial growth.
Food history:
- Shortcake is a dessert that originated in Britain in the 16th century and was traditionally made with butter, flour, and sugar.
- The addition of fruit to shortcake became popular in the 19th century in the United States.
Flavor profiles:
- The shortcake has a buttery and flaky texture with a slightly sweet taste.
- The apples add a tart and fruity flavor to the dessert.
Serving suggestions:
- Serve the shortcake warm or at room temperature.
- Top with whipped cream or a scoop of vanilla ice cream for added sweetness.
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