Best 7 Caramel Apple Shortcakes Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Caramel apple shortcakes are a delightful treat that combines the sweet and tart flavors of caramelized apples with the fluffy and buttery texture of shortcakes. This dessert is perfect for fall gatherings, potlucks, or as a special treat for family and friends. With just a few simple ingredients and easy-to-follow steps, you can create this delicious dessert that is sure to be a hit with everyone.

Here are our top 7 tried and tested recipes!

CARAMEL APPLE CAKE AND GLAZE



Caramel Apple Cake and Glaze image

This is a luscious, moist cake with chunks of apple and a sweet glaze that will melt on your tongue. For a thicker caramel, let glaze stand for a half hour before spreading on the warm cake.

Provided by Nana Clares Kitchen

Categories     Desserts     Fruit Dessert Recipes     Apple Dessert Recipes

Time 1h46m

Yield 12

Number Of Ingredients 15

2 cups white sugar
1 cup vegetable oil
3 eggs
1 tablespoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
½ teaspoon salt
3 cups thinly sliced apples
½ cup chopped pecans
½ cup butter
½ cup firmly packed brown sugar
2 tablespoons milk
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup fluted tube baking pan (such as a Bundt® pan).
  • Combine white sugar and vegetable oil in the bowl of a stand mixer with a paddle attachment; beat in eggs and stir in vanilla extract.
  • Combine flour, baking soda, nutmeg, cinnamon, and salt in a bowl. Stir flour mixture into egg mixture until just blended. Stir in apples and pecans by hand to form a very heavy batter. Pour into the prepared pan.
  • Bake in the preheated oven until golden brown, about 1 hour and 10 minutes. Remove from the oven and leave cake in the pan.
  • Combine butter, brown sugar, milk, and 1 teaspoon vanilla extract in a small saucepan over medium heat. Bring to a boil and cook until a thickened glaze is formed, about 1 minute.
  • Pull the cake away from the sides of the pan with a fork. Pour glaze onto the cake immediately. Let cake cool in pan, about 10 minutes.

Nutrition Facts : Calories 581.6 calories, Carbohydrate 71.8 g, Cholesterol 67 mg, Fat 31.2 g, Fiber 2.2 g, Protein 5.5 g, SaturatedFat 8.6 g, Sodium 278.5 mg, Sugar 46.2 g

JERRY'S APPLE, ROSEMARY, AND CARAMEL SHORTCAKES



Jerry's Apple, Rosemary, and Caramel Shortcakes image

This recipe comes to us from Jerry Traunfeld, executive chef of the Herbfarm restaurant in Issaquah, Washington.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 7

3 large cooking apples (about 1 1/4 pounds), such as Jonagold or Granny Smith, peeled and halved
3/4 cup sugar
2 tablespoons unsalted butter
4 three-inch sprigs fresh rosemary
Jerry's Sour Cream Shortcake Biscuits
6 tablespoons heavy cream
Vanilla Ice Cream

Steps:

  • Preheat oven to 375 degrees. Scoop out cores of apples with a melon baller. Use the same tool to remove blossom scars at bottoms of apple halves and any skin remaining at stem ends.
  • Place sugar in a 10-inch ovenproof skillet over medium heat. When sugar begins to melt, stir with a wooden spoon. It will form big lumps at first, but keep cooking and stirring until all the sugar is dissolved and forms a light-amber syrup. As soon as it reaches this stage, remove from heat, and add butter to prevent caramel from overcooking. Stir until butter is melted and incorporated. Arrange apples cut side up on top of caramel, and tuck rosemary sprigs between them. Place skillet in oven, and bake for 15 minutes. Using tongs, turn apples over; bake until apples are softened, about 15 minutes more.
  • Using a serrated knife, cut shortcakes in half horizontally. Place the bottom half of each shortcake cut side up on a large dessert plate. With a small spatula, lift the hot caramelized apple halves from syrup, and place each one cut side down on a shortcake bottom. Remove and discard rosemary. Return skillet with caramel to stovetop, and bring it to a simmer over medium heat. Gradually whisk in cream. When sauce is smooth, remove from heat.
  • Top each apple half with a scoop of ice cream. Drizzle the caramel sauce over the top of each dessert, letting it drip onto the plate. Place the shortcake tops over each. Serve immediately.

CARAMEL-APPLE SHORTCAKES RECIPE - (4.5/5)



Caramel-Apple Shortcakes Recipe - (4.5/5) image

Provided by á-10360

Number Of Ingredients 7

2 Pillsbury® Grands!® Frozen Buttermilk Biscuits (from 25-ounce bag)
1/2 teaspoon melted butter
1/2 teaspoon sugar
Dash ground cinnamon
1/4 cup caramel topping
1 medium apple, peeled, sliced
1/4 cup frozen whipped topping, thawed

Steps:

  • Bake biscuits as directed on bag; place on wire rack. Brush tops with melted butter. In small bowl, mix sugar and cinnamon; sprinkle over biscuits. In 1-quart saucepan, heat caramel topping over medium heat just until warm. Stir in apple; cook 2 to 3 minutes, stirring occasionally, until apple is crisp-tender. Split warm biscuits; fill and top with apple mixture. Top with whipped topping.

CARAMEL APPLE PANCAKES



Caramel Apple Pancakes image

Do you like to make pancakes on the weekend? Perfect for a late breakfast or for brunch, these tender pancakes are topped and garnished with chopped walnuts. The sauce may be made the night before, if you like. Simply cover and refrigerate, then warm up while the pancakes cook. Depending on the size of the griddle, this makes a batch of 4 or 6 pancakes.

Provided by Bibi

Categories     Breakfast and Brunch     Pancake Recipes

Time 30m

Yield 4

Number Of Ingredients 15

1 large apple - peeled, cored, and diced
2 tablespoons water
1 cup brown sugar
½ cup heavy cream
5 tablespoons unsalted butter, cubed
⅛ teaspoon salt
2 teaspoons vanilla extract
1 ⅔ cups all-purpose flour
1 tablespoon baking powder
2 teaspoons white sugar
½ teaspoon salt
2 large eggs
1 ¼ cups milk
2 tablespoons unsalted butter, melted
½ cup chopped, toasted walnuts

Steps:

  • Combine diced apples and water in a microwave-safe dish for the sauce. Cover and microwave on high power for 3 minutes. Stir, replace cover, and microwave on high until apples are fork-tender, about 2 more minutes. Drain and set aside.
  • Combine brown sugar, cream, butter, and salt in a 2-quart saucepan over medium-low heat. Bring to a boil and cook, stirring occasionally, for 5 to 7 minutes. Mixture should be bubbly all over the surface. Mix in vanilla extract and cook, stirring, for an additional 2 minutes. Remove from heat and stir in cooked, drained apples.
  • Preheat an electric griddle to 250 degrees F (120 degrees C). Lightly grease.
  • Combine flour, baking powder, sugar, and salt in a bowl.
  • Combine eggs and milk in a separate container, stirring briskly until eggs are well incorporated. Drizzle in melted butter while stirring. Add wet ingredients to dry ingredients and stir until most of the lumps are gone.
  • Use a 1/4-cup measuring cup to pour batter in batches onto the preheated griddle, forming 6-inch pancakes.
  • Cook until bubbles form on top of the pancakes and the surface begins to look a little dry, 3 to 4 minutes. Brown to desired doneness on the second side, 2 to 3 minutes. Keep first batch warm in a 250 degrees F (120 degrees C) oven, while the remaining pancakes cook.
  • Serve a stack of 3 pancakes with caramelized apple sauce, and garnish with chopped, toasted walnuts.

Nutrition Facts : Calories 894.5 calories, Carbohydrate 110.7 g, Cholesterol 193.3 mg, Fat 45.5 g, Fiber 3.7 g, Protein 14.4 g, SaturatedFat 22.4 g, Sodium 713.1 mg, Sugar 65.6 g

CARAMEL APPLE SHORTCAKES



Caramel Apple Shortcakes image

Categories     Cake     Milk/Cream     Dessert     Bake     Kid-Friendly     Lemon     Apple     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Serves 6

Number Of Ingredients 12

For the shortcakes
1 3/4 cups all-purpose flour
3 tablespoons sugar plus additional for sprinkling the shortcakes
1 tablespoon double-acting baking powder
1 1/2 teaspoons freshly grated lemon zest
1 cup well-chilled heavy cream plus additional cream or milk for brushing the shortcakes
1 teaspoon vanilla extract
For the caramel apples
1/2 cup plus 1 tablespoon sugar
3/4 cup heavy cream, heated
5 tart cooking apples such as Granny Smith (about 2 pounds)
1/2 stick (1/4 cup) unsalted butter

Steps:

  • Make the shortcakes:
  • Preheat the oven to 425°F. Into a bowl sift together the flour, 3 tablespoons of sugar, the baking powder, and a pinch of salt and stir in zest. In a bowl with an electric mixer beat 1 cup of the cream with the vanilla until it just holds soft peaks. Make a well in the center of the flour mixture, add the whipped cream, and with a fork combine the mixture until it just forms a dough. On a lightly floured surface knead the dough 6 times, or until it is just combined well, roll or pat it out 1/2 inch thick, and with a floured 4-inch cutter cut out a total of 6 rounds, gathering and rerolling the scraps. Brush the rounds with the additional cream or the milk and sprinkle them with the additional sugar. Bake the shortcakes on a greased baking sheet in the middle of the oven for 12 to 15 minutes, or until they are golden, transfer them with a spatula to a rack, and let them cool.
  • Make the caramel apples:
  • In a dry heavy skillet cook 1/2 cup of the sugar over moderate heat, undisturbed, until it begins to melt and cook the sugar, stirring with a fork, until it is melted completely and turns a golden caramel. Remove the skillet from the heat and whisk in the cream carefully. Return the skillet to the heat and whisk the caramel sauce until it is smooth. In a large heavy skillet cook the apples, each peeled, cored, and cut into 8 slices, in the butter over moderately high heat, stirring, until they are browned lightly, add the remaining 1 tablespoon sugar, and cook the apples until they are soft and caramelized. Add the sauce to the apples and stir the mixture carefully.
  • Break each shortcake in half, arrange 2 halves on each of 6 dessert plates, and spoon the apples over them.

CARAMEL-APPLE SHORTCAKES



Caramel-Apple Shortcakes image

The classic combination of apples and caramel come together in a warm, old fashioned dessert for two. A Pillsbury recipe which is very easy and tasty as well. Very good with cinnamon ice cream instead of whipped topping.

Provided by Manami

Categories     Breakfast

Time 25m

Yield 2 serving(s)

Number Of Ingredients 7

2 pillsbury oven baked frozen buttermilk biscuits (from 25-oz bag)
1/2 teaspoon butter, melted
1/2 teaspoon sugar
1 dash ground cinnamon
1/4 cup caramel topping
1 medium apple, peeled & sliced
1/4 cup frozen whipped topping, thawed

Steps:

  • Bake biscuits as directed on bag.
  • Place on wire rack.
  • Brush tops with melted butter.
  • In a small bowl, mix sugar and cinnamon; sprinkle over biscuits.
  • In 1-qt. saucepan, heat caramel over med. heat until just warm.
  • Stir in apple; cook 2-3 minutes, stirring occasionally, until apple is crisp-tender.
  • Split warm biscuits; fill and top with the apple mixture. Top with whipped topping.

Nutrition Facts : Calories 376.2, Fat 12.2, SaturatedFat 5.1, Cholesterol 2.9, Sodium 758, Carbohydrate 64.9, Fiber 2.1, Sugar 10.4, Protein 5.1

APPLE-CINNAMON SHORTCAKES



Apple-Cinnamon Shortcakes image

Putting a spin on a summertime favorite, we topped tender shortcakes with delightful sauteed apples. The humble dessert is true comfort! -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 8 servings.

Number Of Ingredients 13

2 cups all-purpose flour
2 tablespoons plus 2 teaspoons sugar, divided
3 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup heavy whipping cream
1/2 cup plus 4 teaspoons melted butter, divided
FILLING:
1/4 cup butter, cubed
4 large tart apples, peeled and sliced
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

Steps:

  • In a large bowl, combine the flour, 2 tablespoons sugar, baking powder, cinnamon and salt. In a small bowl, combine cream and 1/2 cup butter; stir into dry ingredients just until moistened., Drop dough by 1/4 cupfuls 2 in. apart onto a greased baking sheet. Brush with remaining butter; sprinkle with remaining sugar. Bake at 375° for 18-20 minutes or until golden brown. Cool slightly., For filling, in a large skillet, melt butter. Add apples; saute until tender. Stir in the brown sugar, cinnamon and nutmeg. Gently split warm shortcakes in half horizontally. Top bottom halves with apple mixture; replace tops. Serve immediately.

Nutrition Facts : Calories 496 calories, Fat 30g fat (19g saturated fat), Cholesterol 91mg cholesterol, Sodium 449mg sodium, Carbohydrate 54g carbohydrate (27g sugars, Fiber 2g fiber), Protein 4g protein.

Tips:

  • For the best flavor, use fresh apples that are crisp and tart, such as Granny Smith or Honeycrisp.
  • If you don't have a pastry cutter, you can use two forks to cut the butter into the flour mixture.
  • Be sure to chill the dough for at least 30 minutes before rolling it out. This will help prevent the dough from sticking to your hands and make it easier to work with.
  • When rolling out the dough, be sure to flour your surface and rolling pin well to prevent the dough from sticking.
  • Bake the shortcakes until they are golden brown and a toothpick inserted into the center comes out clean.
  • For the caramel sauce, be sure to stir constantly to prevent it from burning.
  • If you don't have a pastry bag, you can use a spoon to drizzle the caramel sauce over the shortcakes.

Conclusion:

Caramel apple shortcakes are a delicious and easy-to-make dessert that is perfect for any occasion. With a few simple ingredients, you can create a classic treat that will be enjoyed by everyone. Whether you serve them warm with a scoop of vanilla ice cream or at room temperature with a dollop of whipped cream, these shortcakes are sure to be a hit.

Related Topics