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
Scale
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