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Soul Cakes with Cranberries and Apples 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.

Ingredients

Scale

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

Find it online: https://delishfamilyrecipe.com/soul-cakes-with-cranberries-and-apples-recipe/