This
Apple Scone Cake recipe
is adapted from Myrtle Allen's 'Cooking at Ballymaloe
House'. What drew me to this cake was her description "Homemade apple cakes are the most
popular sweet in Ireland." I thought if this cake is that
popular all over Ireland than it must be good. And it is. But it does seem
strange that it is called a 'cake'; as it looks like a
pie, has a top and bottom crust like a pie, has a filling like a
pie, and is baked in a pie pan. And to make it all the more confusing, as its
name implies, the dough is not a pie dough, it actually uses a scone dough.
So,
what we have is two layers of moist and flavorful cake, with an almost bread-like texture, sandwiching
chunks of cinnamon sugared apples. Since we are using a scone
dough, remember that as with all scone
recipes try to handle the dough as little as possible. You may find
that the dough tears as you place it in the pie plate. But don't
worry if this happens. This is supposed to be a rustic looking cake
so all you need
to do is patch it together as best as you can. Then brush it with a
beaten egg and sprinkle a little sugar on top and place it in the oven. As
it bakes the crust will turn a nice golden brown and the apples will
soften.
This is
delicious warm from the oven with a dollop of whipped cream, a scoop
of vanilla ice cream, or a spoonful of Devon cream. I must confess
that I love this for breakfast, although it is perfect any time of the
day.
Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven.
Butter (or spray with Pam) a 9 inch (23 cm) glass pie plate.
In a small bowl whisk together one egg
and 1 tablespoon from the 1/2 cup milk. Set this aside as it will be used
as a glaze for the top of the cake.
In a large
bowl, whisk together the flour, sugar, baking powder, and salt. Cut the butter
into small pieces and blend into the flour mixture with a pastry blender or two
knives. The mixture should look like coarse crumbs. In a separate
small bowl whisk together the remaining one egg, remaining milk, and vanilla extract and
add to the flour mixture, stirring just until the dough comes together. Do
not overmix the dough.
Transfer to a lightly floured surface and
knead
dough gently four or five times and then divide the dough in half. Roll or
pat one
half of the dough into a 9 inch (23 cm) circle and transfer to the pie plate and
pat onto the bottom and up the sides of the pie plate.
In a
separate bowl toss together the cut apples, sugar and cinnamon. Spread the
apples evenly over the bottom of the dough in the pie plate.
Roll the remaining
dough into a 9 inch (23 cm) circle, on a lightly floured surface, and gently place the
dough over
the apples. With your fingers seal the edges of the top and bottom crusts.
Brush the top of the dough with the
egg and milk glaze, and sprinkle with white sugar. Cut a slit in the center of the
dough to
allow the steam to escape.
Bake in the
preheated oven for about 35 - 45 minutes or until the pastry is nicely browned and a
toothpick inserted into the center of the cake comes out clean.
Cool on a
wire rack. Serve warm with a dollop of whipped cream or ice cream.
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