Best 8 Apple Cranberry Shortcakes With Cinnamon Cream Recipes

APPLE-CINNAMON SHORTCAKES

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.

EASY CRANBERRY AND APPLE CAKE

Steps:

• Preheat the oven to 325 degrees F.
• Combine the cranberries, apple, brown sugar, orange zest, orange juice, and 1 teaspoon of the cinnamon in a medium bowl. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs on medium-high speed for 2 minutes. With the mixer on medium, add 1 cup of the granulated sugar, the butter, vanilla, and sour cream and beat just until combined. On low speed, slowly add the flour and salt.
• Pour the fruit mixture evenly into a 10-inch glass pie plate. Pour the batter over the fruit, covering it completely. Combine the remaining 1 tablespoon of granulated sugar and 1/8 teaspoon of cinnamon and sprinkle it over the batter. Bake for 55 to 60 minutes, until a toothpick inserted in the middle of the cake comes out clean and the fruit is bubbling around the edges. Serve warm or at room temperature.

CRANBERRY-APPLE SHORTCAKES

Steps:

• In 2-quart saucepan, heat cranberries and 1/3 cup apple juice to boiling. Stir in apples; reduce heat. Simmer uncovered about 5 minutes or until apples are softened. In small bowl, mix remaining filling ingredients; stir into cranberry mixture. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. (Filling can be served warm or cool.)
• Heat oven to 425°F. In medium bowl, mix all shortcake ingredients until soft dough forms. On surface lightly dusted with Bisquick mix, gently roll dough in Bisquick mix to coat. Knead 8 to 10 times. Roll 1/2 inch thick. Cut with 3-inch round cutter dipped in Bisquick mix. Place on ungreased cookie sheet.
• Bake 10 to 12 minutes or until golden brown. Split shortcakes horizontally. Fill and top shortcakes with filling. Top with whipped topping.

APPLE-CRANBERRY DESSERT

Steps:

• Heat oven to 375°F. In large bowl, mix apples, cranberries, cinnamon, syrup and lemon juice. Spoon into ungreased 8-inch square baking dish.
• In medium bowl, mix remaining ingredients except ice cream with fork until crumbly. Sprinkle over fruit mixture.
• Bake 35 to 40 minutes or until apples are tender, juices are bubbly and topping is golden brown. Cool about 30 minutes. Serve warm with ice cream.

APPLE-CRANBERRY SHORTCAKES WITH CINNAMON CREAM

Steps:

• Preheat oven to 425°F. Line baking sheet with parchment. Combine flour, 2 tablespoons sugar, 1 teaspoon cinnamon, baking powder, baking soda, and salt in processor. Add 8 tablespoons butter; using on/off turns, cut in until mixture resembles coarse meal. Transfer to large bowl. Add yogurt; mix with fork until dry ingredients are evenly moistened. Turn dough out onto floured work surface. Knead 5 turns to combine. Roll into 12x5-inch rectangle. Cut into 10 squares. Arrange squares on prepared baking sheet, spacing apart. Bake until tester inserted into center comes out clean, about 18 minutes. Transfer to rack; cool 15 minutes.
• Melt 3 tablespoons butter in large skillet over medium-high heat. Add apples; sauté 5 minutes. Sprinkle with 1/2 cup sugar. Add cranberries; sauté until cranberries pop, about 5 minutes. Using slotted spoon, transfer fruit to bowl. Add 1/3 cup cream to juices in skillet; boil until liquid reduces to 1/4 cup. Return fruit to skillet; stir to coat.
• Beat 1 2/3 cups cream, 1 1/2 tablespoons sugar, 1 teaspoon cinnamon, and vanilla extract in medium bowl to soft peaks. Cut shortcakes horizontally in half. Place 1 bottom half in each of 10 bowls. Top with fruit, cream, and shortcake tops.

APPLE, PEAR AND CRANBERRY CRISP WITH TOFFEE PECANS AND CINNAMON ICE CREAM

Steps:

• For the crisp topping: In a large bowl, mix together the flour, granulated and brown sugars, oats, pecans and salt. Add the cubed cold butter and mix until crumbly.
• Chill until ready to use. Store leftover topping in the freezer.
• For the crisp filling: Peel the apples and pears, then dice into large pieces and put in a bowl. Toss in the orange and lemon zest and juice, granulated sugar, cornstarch, vanilla, cinnamon and ginger. Add the cranberry sauce and toss until thoroughly combined
• For the toffee pecans: Combine the pecans, granulated sugar, butter and salt in a medium saucepan and cook over medium heat until caramelized and golden, 5 to 10 minutes. Spread on a half-sheet pan and leave until cooled.
• For the cinnamon creme anglaise: Heat the cream, milk, granulated sugar, ground cinnamon and cinnamon sticks in a saucepan until it boils. Remove from the heat and allow the mixture to steep for about 20 minutes. Remove and discard the cinnamon sticks.
• Reheat the cream mixture. Whisk together the egg yolks. Then slowly whisk the cream mixture into the egg yolks by the ladleful. Return the mixture to the pot and heat over medium-high heat, whisking constantly, until the mixture coats the back of a spoon, 5 to 8 minutes.
• Strain the mixture and divide among six 2- to 4-ounce small ramekins.
• To assemble the crisp: Preheat the oven to 325 degrees F.
• Grease six 6-ounce brulee dishes with butter. Spoon the crisp filling into the dishes and divide the crisp topping evenly to top them. Bake until the tops are golden and the edges are bubbling, 30 to 40 minutes, depending on the depth of the dishes.
• Let cool until just warm, 20 to 30 minutes. Top with the toffee pecans and serve with the cinnamon creme anglaise.

APPLE SHEET CAKE WITH CINNAMON CREAM CHEESE FROSTING

Steps:

• Prepare the cake: Heat oven to 350 degrees and set a rack in the center. Butter and flour a 9-by-13-inch glass or light colored metal baking pan.
• In a large bowl, whisk together the light brown sugar and eggs until pale and foamy. Add the applesauce, oil, spices and salt. Whisk to combine.
• Add the 2 cups flour, baking powder and baking soda, and whisk until well combined.
• Pour the batter into the prepared pan, smooth the top, and firmly tap the pan on a countertop a few times to release air bubbles. Bake the cake until golden and puffed, and a tester inserted into the center comes out clean, 30 to 40 minutes. Cool the cake in the pan on a rack.
• When the cake is cool, make the frosting: Add the cream cheese, butter and cinnamon to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium-high until smooth, stopping the mixer occasionally to scrape the bottom and sides of the bowl. Turn the speed to low, and slowly add the confectioners' sugar. Mix until the sugar is moistened, then turn the speed up to medium-high and whip until smooth and fluffy.
• Spread the frosting over the cooled cake and serve. Store any leftovers in the refrigerator, covered, for up to 3 days.

OAT SHORTCAKES WITH SAUTéED APPLES, CINNAMON, AND WHIPPED CREAM

Steps:

• Bake the cake:
• Position a rack in the lower third of the oven and preheat the oven to 350°F. Line the bottom of the cake pan with parchment paper, but leave the sides unlined and ungreased.
• Put the clarified butter in a small pot or microwavable container ready to reheat when needed, and have a large bowl ready to pour it into as well. In a medium bowl, whisk the flour and 2 tablespoons of the sugar together thoroughly.
• In the bowl of a stand mixer fitted with the whisk attachment, combine eggs, salt, and remaining granulated sugar; beat on high speed until light-colored and tripled in volume, 4 to 5 minutes. You should see well-defined tracks as the whisk spins; when the whisk is lifted, the mixture should fall in a thick, fluffy rope that dissolves slowly on the surface of the batter.
• Just before the egg mixture is ready, heat the clarified butter until very hot and pour it into the reserved large bowl.
• Remove the bowl with the egg mixture from the mixer. Sift one-third of the flour mixture over the eggs; fold in with a large rubber spatula until the flour is almost blended into the batter. Repeat with half of the remaining flour, then repeat with the rest of the flour. Scrape about a quarter of the batter into the bowl with the hot clarified butter. Fold until the butter is completely blended into the batter. Scrape the buttery batter over the remaining batter and fold just until blended. Scrape the batter into the prepared cake pan.
• Bake until the cake is golden brown on top, 30 to 35 minutes. It will have puffed up and then settled level, but it won't have pulled away from the sides of the pan, and a toothpick inserted in the center should come out clean and dry. Set the pan on a rack to cool completely.
• When cool, cut around the edge of the cake to release it from the pan, then quickly invert over a cutting board. Cut in a tic-tac-toe grid, creating nine even squares of cake.
• Make the topping:
• While the cake is baking, make the topping: In a medium bowl, toss sliced apples with lemon juice, brown sugar, cinnamon, ginger, salt, and 1/4 cup water. In a large skillet over medium heat, heat butter until melted. Add apple mixture and stir to combine. Cook over medium heat, turning occasionally, until apples have softened but still hold their shape and the sauce has thickened, 10 to 12 minutes.
• Meanwhile, in the chilled bowl of an electric mixer with the whisk attachment, or using a handheld electric mixer, whip the cream until it holds a soft shape-not too stiff. (The cream can be covered and refrigerated for up to several hours. If liquid separates from the cream, whisk briefly before using.)
• Assemble the dessert:
• To serve, top each piece of cake with 4 to 5 cooked apple slices and a drizzle of sauce and garnish with a generous dollop of whipped cream and a sprinkle of cinnamon.