Soul Cakes with Cranberries and Apples Recipe

Introduction

Soul Cakes are a delightful traditional treat, perfect for cozy gatherings or a sweet snack with your favorite warm drink. These tender, spiced cakes with dried cranberries and apples bring comforting flavors that celebrate the season.

Ingredients

• 3 1/2 cups flour
• 1 cup sugar
• 1 Tbsp. vanilla extract
• 1 1/2 tsp. baking powder
• 2 tsp pumpkin pie spice
• 1 tsp. salt
• 12 Tbsp. unsalted butter, room temperature
• 1/4 cup sour cream or plain Greek yogurt (full fat)
• 1/2 cup whole milk or milk of choice
• 1/2 cup dried cranberries
• 1 apple, diced and patted dry (Pink Lady, Honey Crisp, or Fuji recommended)
• Additional milk and sugar for topping
• Additional 1/4 cup of flour for rolling out dough

Instructions

1. Step 1: Preheat your oven to 425 degrees Fahrenheit. Line a cookie sheet with parchment paper, or double line it if you’re concerned about browning, or use a silicone baking liner.
2. Step 2: Using a hand mixer, cream together the sugar and room temperature butter until light and fluffy.
3. Step 3: Add sour cream, milk, and vanilla extract to the creamed mixture and mix until combined.
4. Step 4: Stir in baking powder, salt, and pumpkin pie spice, mixing well after adding each.
5. Step 5: Gradually add flour one cup at a time, mixing thoroughly. The dough will be slightly crumbly.
6. Step 6: Fold in the dried cranberries and diced apple pieces evenly. Chill the dough in the refrigerator for 20 minutes to firm up.
7. Step 7: Roll out the chilled dough on a parchment-lined surface dusted with extra flour, about 1/2 inch thick. Use additional flour on your hands, rolling pin, and parchment paper as needed to prevent sticking.
8. Step 8: Cut the dough into rounds using a cookie cutter or biscuit cutter. Place the cutouts on the prepared baking sheet.
9. Step 9: Cut an “X” into the top of each cake and decorate with extra dried fruit if desired. Brush the tops with milk.
10. Step 10: Bake for 10 minutes, then remove and brush tops again with milk, sprinkle sugar over them, and return to the oven.
11. Step 11: Bake for an additional 11 to 14 minutes, until the tops begin to brown lightly. Avoid baking longer than 26 minutes in total.
12. Step 12: Transfer soul cakes to a cooling rack immediately and let them cool completely before serving.

Tips & Variations

• For extra flavor, swap pumpkin pie spice for cinnamon and nutmeg in equal parts or add a pinch of ground cloves.
• Replace the dried cranberries with raisins or chopped dried apricots for a different fruity note.
• If apples are very juicy, adding a little extra flour when rolling the dough can prevent sticking and sogginess.
• Serve soul cakes warm with butter or alongside hot coffee, tea, cider, ale, or even a glass of wine for a cozy treat.

Storage

Store soul cakes in an airtight container at room temperature for up to 3 days. For longer keeping, freeze them in a sealed bag or container for up to 1 month. Reheat gently in a warm oven or microwave before serving to refresh their texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make soul cakes without apples?

Yes, the apples are optional and can be omitted if you prefer. The cakes will still have great flavor and moistness from the sour cream and dried cranberries.

What can I use instead of pumpkin pie spice?

You can substitute with a mix of equal parts cinnamon, ginger, and nutmeg. A small pinch of cloves or allspice can also be added for extra warmth.

Soul Cakes with Cranberries and Apples Recipe

Print Recipe

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4.7 from 88 reviews

Soul Cakes are traditional spiced treats baked with dried cranberries and diced apples, delivering a delightful combination of sweet and autumnal flavors. These soft, lightly spiced cakes have a tender crumb and a crisp, sugared top, perfect for pairing with warm beverages like coffee, tea, cider, or ale.

• Author: lucas
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 24 soul cakes 1x
• Category: Baking
• Method: Baking
• Cuisine: British

Ingredients

Scale 1x2x3x

Dry Ingredients

• 3 1/2 cups flour
• 1 cup sugar
• 1 1/2 tsp. baking powder
• 2 tsp pumpkin pie spice
• 1 tsp. salt
• 1/4 cup flour (for rolling dough)

Wet Ingredients

• 12 Tbsp. unsalted butter, room temperature
• 1/4 cup sour cream or plain full-fat Greek yogurt
• 1/2 cup whole milk or milk preference
• 1 Tbsp. vanilla extract

Fruits

• 1/2 cup dried cranberries
• 1 apple, diced and patted dry (Pink Lady, Honey Crisp, or Fuji recommended)

Toppings

• Additional milk (for brushing)
• Sugar (for sprinkling)

Instructions

1. Preheat Oven: Set your oven to 425°F (220°C) to prepare for baking the soul cakes.
2. Cream Butter and Sugar: Using a hand mixer, cream together the unsalted butter and sugar until light and fluffy, creating a smooth base for the batter.
3. Add Wet Ingredients: Mix in the sour cream (or Greek yogurt), whole milk, and vanilla extract until fully incorporated into the creamed butter and sugar.
4. Mix Dry Ingredients: Stir in baking powder, salt, and pumpkin pie spice into the wet mixture to evenly distribute the spices and leavening.
5. Add Flour: Gradually add flour one cup at a time, mixing well after each addition. The dough will be somewhat crumbly and pebbly in texture at this stage.
6. Fold in Fruits: Gently fold in the dried cranberries and diced apples, ensuring they’re well distributed throughout the dough.
7. Chill Dough: Cover and chill the dough in the refrigerator for 20 minutes to firm up, which makes it easier to roll and shape.
8. Roll Out Dough: Lightly flour a surface (parchment paper preferred) and your hands and rolling pin. Roll the dough out to about 1/2 inch thickness, adding up to 1/4 cup additional flour as needed to prevent sticking.
9. Cut Shapes: Using a cookie cutter or biscuit cutter, cut the soul cakes and place them onto a parchment-lined baking sheet. Optionally double line or use a silicone liner to avoid browning the sheet.
10. Decorate: Cut an X shape on the top of each cake and optionally decorate with extra dried fruit. Brush the tops lightly with milk.
11. First Bake: Bake the cakes for 10 minutes at 425°F (220°C).
12. Apply Topping and Continue Baking: Remove from oven, brush tops again with milk and sprinkle with sugar, then return to oven to bake for an additional 11-14 minutes until tops are slightly browned. Total baking time should not exceed 26 minutes.
13. Cool and Serve: Transfer the soul cakes to a cooling rack immediately and allow to cool completely before serving. Enjoy with coffee, tea, cider, ale, or wine.

Notes

• For best results, ensure the diced apples are patted dry to avoid added moisture affecting the dough consistency.
• You can substitute sour cream with full-fat Greek yogurt for a similar texture and tang.
• Use parchment paper or silicone baking mats to prevent sticking and uneven browning.
• Adjust flour as needed when rolling out dough to prevent sticking, but avoid adding too much to keep cakes tender.
• Soul cakes are best enjoyed fresh but can be stored in an airtight container for 2-3 days.

Keywords: Soul Cakes, Soul Cake recipe, spiced cakes, autumn desserts, cranberries, apples, traditional British baking, pumpkin pie spice