SHORTCAKE
I got this recipe from the wife of a co-worker. It's a very simple cake, buttery & not too sweet -- perfect with seasonal fruit & whipped topping or ice cream.
Provided by Mary Scheffert
Categories Dessert
Time 50m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees; grease a 9x9 dish & set aside.
- In a large bowl, cut flour, sugar & butter together until mixture resembles coarse crumbs. Set aside 1/2 cup of this mixture.
- To the remaining butter mixture, add the rest of the ingredients & mix well.
- Pour into prepared dish & sprinkle topping over.
- Bake 30-40 minutes or until toothpick inserted in center comes out clean.
- Note #1: The edges of the cake may turn a light golden brown while baking, but the topping should not brown.
- Note #2: Double the ingredients to make a larger (9x13) cake.
WINTER SHORTCAKE
We took summertime shortcake, added some spice and a topping of warm apples and cherries to make a dessert you can serve in the winter months.
Provided by Midwest Living
Number Of Ingredients 10
Steps:
- For the shortcake, in a bowl, combine flour, sugar, baking powder, pumpkin pie spice, and salt. Cut in butter to resemble coarse crumbs. Mix egg and milk; add to flour mixture and stir to just moisten.
- Spread batter into a greased 8x1-1/2-inch round baking pan. Bake in a 450°F oven for 18 to 20 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan. Split into 2 layers.
- Prepare Apple-Cherry Filling. Spoon half of the warm filling and some whipped cream over first layer. Top with the second layer, the remaining filling and the remaining whipped cream. Serve immediately.
Nutrition Facts : Calories 393 calories, Carbohydrate 56 g, Cholesterol 71 mg, Fat 17 g, Fiber 2 g, Protein 5 g, SaturatedFat 10 g, Sodium 355 mg, Sugar 22 g
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