Apple Scone Cake

6 Sep

This Gala Apple Scone Cake was the delicious product of my apple-picking trip to Belkin Family Lookout Farm. The recipe is part cake, part pie. It’s light with just hint of sweetness.


Cake Base:

  • 2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 /2 cup (1 stick) unsalted butter
  • 2 cups sugar
  • 1/2 cup milk (I use soy milk)
  • 1 large egg
  • 1 teaspoon pure vanilla extract


  • 4 apples, chopped (Variety: Gala)
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup chopped pecans (optional)


Preheat oven to 350 degrees. Butter (or spray with a non-stick vegetable spray) a 9 inch  pie plate.

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. The mixture should look like coarse crumbs.

In a separate small bowl whisk together the egg, milk, and vanilla extract and add to the flour mixture, stirring just until the dough comes together. Do not over mix.

Transfer to a lightly floured surface and knead dough gently four or five times and then divide the dough in half.  Pat one half of the dough into a 9 inch circle and transfer to the pie plate. Pat onto the bottom and up the sides of the plate.

Peel and cut the apples into 1-inch pieces. Reminiscent of Golden Delicious, Galas are characterized by yellow flesh with rosy specks. They are crisp and sweet, which makes them great for salads and eating. This is my first time baking with Galas and they turned out to be the perfect variety for this recipe.

In a separate bowl toss together the cut apples, sugar, cinnamon, and nuts. Spread the apples evenly over the bottom of the dough in the pie plate.

Roll the remaining dough into a 9 inch 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 a little (soy) milk and sprinkle with white sugar. Cut a slit in the center of the dough to allow the steam to escape.

Bake 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 wire rack and serve. I served with vanilla bean (coconut-based) non-dairy ice cream.


6 Responses to “Apple Scone Cake”

  1. Rena September 7, 2011 at 3:47 pm #

    Dear Apple Guru,

    My favorite coworker is leaving us this week to take a job in IT at MTV. I want to make a cake involving bacon for him, because he loves it. I think I’m going to go with this cake base:

    …but I’m going to use this frosting (with the possible addition of a little coarse sea salt):

    Given the combination, do you have a recommendation as far as what apple variety I should choose?

    Baking in Brooklyn

    • applelogs September 7, 2011 at 6:24 pm #

      Hey Baking in Brooklyn: 😉

      I would suggest Granny Smith (a bit sour for eating, in my opinion, but great for baking) OR McIntosh. Macs are not in their prime for another week or two, but you can get early harvests now at the grocery store. I bake with McIntosh all the time, and their subtle tartness goes really well with both sweet and savory dishes.

      Good luck! The recipe sounds delicious.

      • Rena September 7, 2011 at 6:34 pm #

        Interesting! I wouldn’t have thought to go with a tart apple. I guess all of that sugar will balance it though. I’ll see what kind I can find at the store! Didn’t have time to hit the greenmarket at lunch.


      • applelogs September 7, 2011 at 6:48 pm #

        Totally. It evens out somehow. If you see Macs though I would go with them.

      • Rena September 7, 2011 at 6:44 pm #

        p.s. I forgot the good part. The whole reason for baking a cake is to have a vehicle to deliver the message that I’m writing on it:


      • applelogs September 7, 2011 at 6:48 pm #

        Haha. Amazing!

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