Monday, October 21, 2013

Winter Apple and Cherry Shortcake

From the kitchen of One Perfect Bite...If you like the simplicity and down-home goodness of old-fashioned desserts, I hope you'll give this newfangled interpretation of shortcake a try. It pairs fall harvest fruits with spiced biscuit layers to create a dessert that is delicious and well worth the minimal effort that it takes to prepare. The recipe was created for Midwest Living magazine, and their developers took an already simple dish and made it easier still. They paired a canned pie filling with frozen cherries and used the combination to fill and top the shortcake. I made one small change to their recipe. I used 1/8 teaspoon of cinnamon oil in place of the vanilla extract called for in the recipe below. I thought the cinnamon flavor was more in keeping with the fall nature of the dessert and hoped it would better mask any tinny flavor that might be associated with the canned apples. You can purchase cinnamon oil on the King Arthur website if you are unable to find it at your neighborhood supermarket. This makes a nice fall dessert, so I do hope you'll grab your can openers and give the recipe a try. Here is how the winter shortcake is made..

Winter Apple and Cherry Shortcake...from the kitchen of One Perfect Bite courtesy of Midwest Living

2 cups all-purpose flour
1/3 cup sugar
2 teaspoons baking powder
1-1/2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1/2 cup butter
1 beaten egg
2/3 cup milk
Apple-Cherry Filling (see recipe below)
3/4 to 1 cup whipping cream, whipped


1) Preheat oven to 450 degrees F. Grease an 8 x1-1/2 inch round cake pan. Set aside.
2) To make shortcake: Combine flour, sugar, baking powder, pumpkin pie spice, and salt in a large bowl. Cut in butter to resemble coarse crumbs. Mix egg and milk in a small bowl, then pour into flour mixture and stir just until moistened. Spread batter into prepared pan and bake for 18 to 20 minutes, or until a toothpick inserted near center comes out clean. Cool in pan for 10 minutes. Remove from pan. Split into 2 layers.
3) Meanwhile prepare filling using recipe below. Spoon half of warm filling over bottom shortcake layer and top with half of whipped cream. Top with second layer, remaining filling and whipped cream. Serve immediately. Makes 8 servings.

Apple-Cherry Filling

1 (21-oz.) can apple pie filling
1 cup frozen tart red cherries
1 teaspoon vanilla

In a saucepan, combine apple pie filling and cherries. Cook and stir mixture till heated through. Remove from heat. Stir in vanilla.

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Ginny Hartzler said...

This is beautiful and luscious looking!

Ellen Whyte said...

*drool* I love the sound of this!

Valerie Harrison (bellini) said...

I love this twist on a Spring favourite Mary.

Diane said...

I was given a whole bucket of apples yesterday, this looks like a good way to use some up and I have cherries in the freezer. Thanks Have a wonderful week Diane

T.W. Barritt at Culinary Types said...

This could not be easier, and how luscious those red cherries look - it's a towering tribute to autumn!

Tanna said...

Oooooh, this does look like a delicious fall treat!! blessings ~ tanna

Joanne said...

I always find it so sad that shortcakes are only for summer, so I'm loving this wintry version!

Cranberry Morning said...

Oh Mary, this looks absolutely scrumptious!

David said...

Mary, For some reason my wife and I have been fixated on strawberry shortcake only... Thanks for broadening our perspective! Take Care, Big Daddy Dave

Tricia @ Saving room for dessert said...

I think would be tasty for any meal - forget dessert - I could eat it for breakfast!

Pam said...

What a great looking delicious treat, Mary! Love cherries and apples both, but never thought to combine them. Have a good week!

Beverly said...

This does sound delicious, Mary. I don't have cinnamon oil, but I will check our grocery store this week.

Thank you for always inspiring me.♥

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