Apple Scone Cake
Experience the perfect blend of rustic charm and comfort with this Apple Scone Cake, a delightful mashup of a tender scone and a soft, fruit-studded cake. Bursting with juicy diced apple and warm notes of cinnamon, this easy-to-make treat is balanced with a hint of sweetness, making it perfect for breakfast, brunch, or an afternoon snack. With only 15 minutes of prep time and a simple technique of folding ingredients together, this recipe shines in its simplicity while delivering impressive results. The buttery crumble-like texture and golden-brown finish pair beautifully with a dusting of powdered sugar, a dollop of cream, or a drizzle of honey. Whether served warm or at room temperature, this cozy apple-infused cake will have your kitchen smelling like fall in no time. Perfect for sharing, this scone cake serves eight and will become a new family favorite!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.25 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 0.5 cup unsalted butter
- 1 medium apple (peeled, cored, and diced)
- 0.5 cup milk
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9-inch round cake pan or springform pan lightly with butter or non-stick spray. Set aside.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, cinnamon, and salt.
Cut the cold unsalted butter into small cubes, then use your fingers or a pastry blender to rub the butter into the dry ingredients until the mixture resembles coarse crumbs.
Add the diced apple to the flour mixture and gently toss to coat the apple pieces with the flour. This will help distribute the apple evenly throughout the batter.
In a smaller bowl, whisk together the milk, egg, and vanilla extract until combined.
Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until just combined. Be careful not to overmix; the batter should be slightly thick and rustic.
Transfer the batter into the prepared cake pan, spreading it evenly with the spatula. Smooth the top, if necessary.
Bake in the preheated oven for 20 to 25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove from the oven and let the scone cake cool in the pan for 5 minutes before transferring it to a wire rack to cool completely.
If desired, dust the top with powdered sugar before slicing and serving. Enjoy warm or at room temperature with a dollop of cream or a drizzle of honey!
Nutrition Facts
Calories |
1821 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.1 g | 78% | |
| Saturated Fat | 32.0 g | 160% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 354 mg | 118% | |
| Sodium | 2698 mg | 117% | |
| Total Carbohydrate | 289.0 g | 105% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 90.4 g | ||
| Protein | 36.5 g | 73% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 260 mg | 20% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 745 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
