Butter Shortbread Apple Cake – Easy, Moist & Irresistibly Homemade
A buttery shortbread apple cake, tender and fragrant, perfect for an autumn afternoon treat.
Easy to make, this traditional recipe delights with its fruity softness and gentle sweetness that everyone in the family will love
Easy Butter Shortbread Apple Cake Recipe
This butter shortbread apple cake is pure joy at teatime.
Soft at the center and perfectly fragrant, it’s one of those simple desserts that bring instant comfort.
I couldn’t even decide on the right title for it, it truly deserves all the praise, but one thing is certain: it’s irresistible and wonderfully easy to make.
In my home, it has become a classic; my kids ask for it constantly, and every slice disappears in the blink of an eye.
The only real work is peeling and slicing the apples. During baking, their juices slightly darken the batter, giving it a deeper color and an extra-moist texture.
The result is a generous, family-friendly cake that’s warm, inviting, and absolutely delicious.
Ingredients for Apple Butter Shortbread Cake
For the shortbread base:
- 185 g (1 ½ cups) all-purpose flour – the foundation of the cake, giving it structure and lightness.
- 60 g (⅓ cup) sugar – just enough sweetness without overpowering the apples.
- 1 pinch of salt – enhances the flavor and balances the richness of the butter.
- 2 tsp baking powder – ensures a soft, airy texture.
- 125 g (½ cup + 2 tbsp) unsalted butter, cold – the star ingredient that gives the shortbread its rich, melt-in-the-mouth crumb.
- 1 large egg – binds the mixture and adds extra moisture.
- 80 ml (⅓ cup) heavy cream – brings creaminess and softness to the crumb.
For the apple topping:
- 3 apples – peeled, cored, and thinly sliced, perfect for decorating the top.
- 2 tbsp sugar – lightly caramelizes the apples in the oven.
- 1 tsp ground cinnamon – adds warmth and depth of flavor.
- 1 ½ tbsp butter – dotted on top to help the apples bake beautifully.
Step-by-Step Instructions
- Mix the dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the butter: Rub the cold butter cubes into the flour mixture with your fingertips until it looks crumbly and sandy.
- Combine wet ingredients: Lightly beat the egg with the cream, then add to the crumb mixture. Mix gently until just combined – don’t overwork the dough.
- Prepare the apples: Peel, core, and slice them thinly. Toss with sugar and cinnamon for a fragrant topping.
- Assemble the cake: Spread the batter into a 20–22 cm (8–9 inch) springform pan. For a taller cake, use the smaller size.
- Decorate: Arrange apple slices in a circular pattern to form a pretty rosette on top. Dot with small pieces of butter.
- Bake: Place in a preheated oven at 180 °C (350 °F) for 30–35 minutes, or until a toothpick comes out clean.
- Cool and serve: Let the cake cool before unmolding. Enjoy plain, or serve warm with a scoop of vanilla ice cream.
You can see the recipe on video :
Helpful Variations
- Caramel twist: drizzle salted caramel over the apples before baking or after serving.
- Vanilla infusion: add a teaspoon of vanilla extract to the batter for extra depth.
- Cranberry contrast: scatter dried cranberries between apple slices for a tangy pop.
- Spiced version: add nutmeg or ginger alongside cinnamon for a warming autumn flavor.
Storage Tips
- Room temperature: keeps well for 24 hours, covered with a clean cloth.
- Refrigerator: up to 3 days in an airtight container. Remove 15 minutes before serving to soften.
- Freezer: wrap individual slices tightly in plastic wrap, then freeze for up to 2 months. Defrost at room temperature or warm in a low oven.
Frequently Asked Questions (FAQ)
Can I use salted butter?
Yes, but skip the pinch of salt in the recipe. The slight saltiness works beautifully with the sweet apples.
How do I adjust baking time for my oven?
Check at 25 minutes. If the top browns too quickly, cover with foil. The cake is ready when a toothpick inserted in the center comes out clean.
Which apples work best?
Choose firm varieties that hold their shape when baked, like Golden Delicious, Pink Lady, or Reinette. Tart apples balance the sweetness, while sweeter ones make the cake more mellow.
Can I make it ahead of time?
Absolutely! This cake tastes even better the next day as the flavors develop.
Is there a gluten-free version?
Swap the all-purpose flour for a gluten-free blend and add 1 tsp xanthan gum for structure.
How can I make it extra moist?
Add 1 tbsp apple sauce to the batter – it enhances both the flavor and the texture.
Can I replace the cream?
Yes, with plain yogurt, sour cream, or even buttermilk for a slightly tangier note.
Other desserts recipe to try
- Black Forest Cake recipe
- Easy Fluffy American Pancakes for Breakfast
- Fig and Almond Clafoutis Recipe
Easy Butter Shortbread Apple Cake Recipe – soft, moist, and indulgent
- Total Time: 50 minutes
- Yield: 8
Description
Butter shortbread apple cake, baked to a golden finish, decorated with thin apple slices arranged in a rosette and dusted with cinnamon – a moist, homemade dessert full of flavor
Ingredients
For the shortbread base:
- 185 g (1 ½ cups) all-purpose flour
- 60 g (⅓ cup) sugar
- 1 pinch of salt
- 2 tsp baking powder
- 125 g (½ cup + 2 tbsp) unsalted butter, cold
- 1 large egg
- 80 ml (⅓ cup) heavy cream
For the apple topping:
- 3 apples
- 2 tbsp sugar
- 1 tsp ground cinnamon
- 1 ½ tbsp butter
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Rub the cold butter cubes into the flour mixture with your fingertips until it looks crumbly and sandy.
- Lightly beat the egg with the cream, then add to the crumb mixture. Mix gently until just combined – don’t overwork the dough.
- Peel, core, and slice the apples thinly. Toss with sugar and cinnamon for a fragrant topping.
- Spread the batter into a 20–22 cm (8–9 inch) springform pan. For a taller cake, use the smaller size.
- Arrange apple slices in a circular pattern to form a pretty rosette on top. Dot with small pieces of butter.
- Place in a preheated oven at 180 °C (350 °F) for 30–35 minutes, or until a toothpick comes out clean.
- Let the cake cool before unmolding. Enjoy plain, or serve warm with a scoop of vanilla ice cream.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Desserts
Nutrition
- Serving Size: 1 portion
- Calories: 280 kcal
