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Issue 426: Apple Scone Cake

Estée Kafra

The ultimate wintertime treat, marrying the wonderful texture of scones with the rich flavor of baked apples

Wednesday, January 18, 2017

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Scones are not too sweet, not too heavy… and in my mind, the perfect pastry. They can be dressed and spiced in countless ways, and they are the inspiration for an apple cake that marries their wonderful texture and taste with baked apples. It’s the ultimate wintertime treat.

 

INGREDIENTS

 SERVES 8
  • 8 Mcintosh apples
  • ½ cup sugar juice of 1 lemon 1 tsp cinnamon

Dough
      • ½ cup (1 stick) margarine (non-trans fat is fine) or butter ¾ cup milk or vanilla soy milk
      • 2 cups flour ¼ cup sugar 2½ tsp baking powder¼ tsp salt

Topping
  • 2 Tbsp pareve whipped topping
  • ½ cup sugar or coarse sugar


PREPARATION

Preheat oven to 350°F (180°C).

Peel and slice the apples very thinly (I like to use a food processor with the slicing attachment). Place in a bowl and toss with sugar, lemon juice, and cinnamon. Arrange in the bottom of a deep 9-inch round baking dish. Set aside.

Cut the margarine or butter into small cubes and put in the freezer for 5–10 minutes. Freeze the milk or soy milk for the same amount of time.

Meanwhile, place the flour, sugar, baking powder, and salt into a large bowl and whisk to combine. Scatter the cubes of margarine over the flour mixture. Mix between your fingers until the batter reaches the consistency of small pea-sized pieces. Add the milk or soy milk and mix until it’s a sticky mass.

Sprinkle the counter with a bit of flour and transfer the sticky mix to the countertop. Knead gently just a few times until a dough is formed. Roll out into a large rectangle about ½-inch thick. Combine the sugar and cinnamon for the filling and spread evenly over the dough. Sprinkle the raisins all over.

Roll up length-wise, then cut into 9 or 10 pieces. Place on top of the apples, spiral side up, doing your best to cover all the apple slices. Brush with pareve whipped topping. Bake for 30 minutes.

Raise oven temperature to 425°F (220°C). Sprinkle an additional Tbsp of sugar over the top of cake. Put back into the oven for 5–10 minutes until the top is golden brown.

Serve warm or at room temperature.

 




 

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