This week for Tuesday’s With Dorie, we made the Not-Just-For-Thanksgiving Cranberry Shortbread Cake that Jessica from Singleton In The Kitchen chose. This is not a cake. It’s called cake. But it’s really just a great big double stuffed sugar cookie with a filling in the middle. Not cake. I’m not upset. It was still good.
In the playing around section for the recipe, Dorie suggested making her caramelized apples as an option instead of the cranberry filling and though I’d just bought cranberries, I decided to use some Granny Smith apples that we had for the filling. I’m always sold on the word caramelized and remember liking them when we made them for a previous recipe. We’ll save the cranberries for next week!
Cake batter” cookie dough was super easy to make. Caramelized apples were also a cinch. I used three Granny Smith apples and sliced them fairly thin. After cooking the apples in some caramelized butter and sugar, I did think I’d play along with the cranberry theme and threw in half a cup to the mix. I also sprinkled the top with turbinado sugar instead of regular sugar.
Took a few photographs of this shortbread cake. Ate a few bites. Served the boys some ice cream for their snack and only Scott wanted to try this. I liked it. I actually could have kept slicing off little pieces of cake, but that is just not something I can do. So the next day I had Kevin take the rest over to Cindy’s house. This was a fun, different kind of dessert. Not sure if I’d make it again. You know, there IS no chocolate—but just a thought, instead of a fruit filling in the middle, what about caramel and chocolate. Oh yes. Then I’d really have to give it away! Sure having fun with this TWD Group baking and making all the recipes in Dorie's book, Baking From My Home to Yours. You can check out the other groupie’s “cakes” on the TWD link.