1 ½ Cups All Purpose Flour
2 ¼ tsp. Baking Powder
½ tsp. Salt
3 Tbsp. Sugar
4 Tbsp. Butter-cold, cut into pieces
½ Cup Buttermilk-cold
½ Cup Heavy Cream-cold
4 Connecticut Apples- larger size, peeled, cored, diced ½”
3 Tbsp. Butter
¾ Cup Sugar
1 tsp. Ground Cinnamon
½ Cup Apple Cider
As Needed Sugar in the Raw
As Needed Whipped Cream
Preheat the oven to 350ºf. Grease the bottom and sides of a 9” cake pan with butter or vegetable spray. Sift together the flour, baking powder, salt, and sugar. Add butter. Use a pastry cutter to cut in the butter, working until the butter is the size of small peas. Evenly moisten the mixture with the buttermilk and heavy cream and gently mix until just combined using a rubber spatula. Do not overmix.
Transfer the batter into the cake pan and level out. Tap on the table to remove air in the mixture. Lightly sprinkle Sugar in the Raw over the top if desired.
Bake for about 20-30 minutes or until a very pale golden and when a toothpick at the center comes out clean. Let cool on a rack.
While cake is baking, heat a sauté pan on medium high heat. Add the butter and apples. Cook stirring occasionally for about 2 minutes to soften. Add the sugar and cinnamon, stir to coat and melt. Finish with the apple cider and let come to a boil. Boil down briefly until the mixture has a light syrupy texture.
Invert cake pan onto a cutting board to unmold. Cut into 8 pie shaped wedges. Slice each wedge in half crosswise like. Place the bottom wedge on each plate, and top with 1/8th of the apple mixture, soaking the cake with the syrup mixture. Place the top of the shortcake wedge on top. Garnish with whipped cream, a dusting of powdered sugar, caramel sauce and a few fresh apple slices. Enjoy!
Lincoln Culinary Institute’s Website: www.lincolnculinary.com
Connecticut Apple Shortcake