Cinnamon Apple Teacake

Introduction

Cinnamon Apple Teacake is a delightful dessert that combines the warmth of cinnamon with the sweetness of fresh apples. This cake is perfect for any occasion, whether you’re hosting a tea party or simply enjoying a cozy afternoon at home. With its rich flavors and soft texture, it’s sure to become a favorite in your kitchen.

Why Make This Recipe

Making Cinnamon Apple Teacake is not only simple but also rewarding. The use of fresh apples adds a beautiful moistness to the cake, while the aromatic cinnamon gives it a warm, inviting fragrance. This recipe is perfect for both beginners and experienced bakers. Plus, it fills your home with an irresistible smell and is an excellent way to use up apples. Serve it warm or at room temperature for a delightful treat that pairs well with tea or coffee.

How to Make Cinnamon Apple Teacake

Making Cinnamon Apple Teacake is an enjoyable and straightforward process. Follow these easy steps to create a delicious sweet treat.

Ingredients:

600g (1.2 lb) Granny Smith apples, peeled and cored (or any other type)
2 1/2 tsp cinnamon powder
50g (3 tbsp) unsalted butter, melted
2 tbsp white sugar
1 1/2 cups plain (all-purpose) flour
2 tsp baking powder
1/2 tsp salt
4 tbsp (60g) unsalted butter, melted
1/2 cup oil (canola or vegetable)
2 large eggs (at room temperature)
3/4 cup white sugar (caster or superfine is best)
2 tsp vanilla extract
1 1/2 tbsp apricot jam (or other flavor)
1 tbsp water

Directions:

Preheat your oven to 180°C (350°F).
Grease a 20cm (8") springform pan with butter and line it with baking paper.
Chop half of the apples into small 1.25 cm (1/2") pieces. Slice the other half into thin 3mm (1/8") slices. Place them in separate bowls, drizzle each with half of the melted butter, sugar, and cinnamon. Toss to coat and set aside.
In a large bowl, whisk together the dry ingredients: flour, baking powder, cinnamon, and salt.
In a separate bowl, combine all the wet ingredients: melted butter, oil, eggs, sugar, and vanilla extract. Mix well.
Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Then, add the chopped apples and mix gently to avoid breaking them.
Scrape the batter into the prepared cake pan and smooth the surface. Top with the sliced apples, arranged in a circle, slightly overlapping.
Bake for 50 minutes or until a skewer inserted into the center comes out clean. Cover with foil if needed to prevent burning.
Once baked, let it cool on a rack for about 30 minutes. Remove the sides of the springform pan.
For the glaze, heat the apricot jam with the water in a small bowl in the microwave for 20 seconds. Mix, then brush over the apples on the cake.
Allow the cake to cool slightly before cutting, serving warm for the best taste.

How to Serve Cinnamon Apple Teacake

Cinnamon Apple Teacake is wonderful served warm or at room temperature. Slice it into wedges and enjoy with a cup of tea or coffee. You can also serve it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra special treat.

How to Store Cinnamon Apple Teacake

To store your Cinnamon Apple Teacake, let it cool completely, and then wrap it in plastic wrap or place it in an airtight container. It will last for about 3-4 days at room temperature. For longer storage, you can freeze the teacake. Wrap it well in freezer-safe wrap, and it can last for up to 3 months. Thaw it in the fridge before serving.

Tips to Make Cinnamon Apple Teacake

Always choose fresh apples for the best flavor.
If you want a deeper cinnamon flavor, feel free to add extra cinnamon powder.
Be gentle when mixing the batter to avoid overmixing, which can make the cake dense.

Variation

You can add nuts such as walnuts or pecans to the batter for added crunch. For a twist, try incorporating other fruits like blueberries or raspberries.

FAQs

Can I use other types of apples?
Yes, you can use any type of apple you like. Sweet apples like Fuji or Honeycrisp will work well.
How do I know when the teacake is done baking?
Insert a skewer or toothpick into the center; if it comes out clean, the cake is done.
Can I make this cake ahead of time?
Yes, you can make it a day in advance. Just store it properly, and it will taste great!

Enjoy making and sharing this delicious Cinnamon Apple Teacake!

Cinnamon Apple Teacake

A delightful dessert combining the warmth of cinnamon with the sweetness of fresh apples, perfect for tea parties or cozy afternoons.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 50

Total Time 1 10

Course Dessert, Snack

Cuisine American

Servings 8 pieces

Calories 350 kcal

Ingredients

For the apples

600 g Granny Smith apples, peeled and cored Can use any type of apple
2.5 tsp cinnamon powder Add more for a deeper flavor
50 g unsalted butter, melted For drizzling on the apples
2 tbsp white sugar For drizzling on the apples

For the cake batter

1.5 cups plain (all-purpose) flour
2 tsp baking powder
0.5 tsp salt
4 tbsp unsalted butter, melted Additional for the batter
0.5 cup oil (canola or vegetable)
2 large eggs (at room temperature)
3/4 cup white sugar (caster or superfine is best)
2 tsp vanilla extract
1.5 tbsp apricot jam (or other flavor) For glaze
1 tbsp water For glaze

Instructions

Preparation

Preheat your oven to 180°C (350°F).
Grease a 20cm (8") springform pan with butter and line it with baking paper.
Chop half of the apples into small 1.25 cm (1/2") pieces. Slice the other half into thin 3mm (1/8") slices. Place them in separate bowls, drizzle each with half of the melted butter, sugar, and cinnamon. Toss to coat and set aside.
In a large bowl, whisk together the dry ingredients: flour, baking powder, cinnamon, and salt.

Mixing

In a separate bowl, combine all the wet ingredients: melted butter, oil, eggs, sugar, and vanilla extract. Mix well.
Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Then, add the chopped apples and mix gently to avoid breaking them.

Baking

Scrape the batter into the prepared cake pan and smooth the surface. Top with the sliced apples, arranged in a circle, slightly overlapping.
Bake for 50 minutes or until a skewer inserted into the center comes out clean. Cover with foil if needed to prevent burning.
Once baked, let it cool on a rack for about 30 minutes. Remove the sides of the springform pan.

Glazing

For the glaze, heat the apricot jam with the water in a small bowl in the microwave for 20 seconds. Mix, then brush over the apples on the cake.
Allow the cake to cool slightly before cutting, serving warm for the best taste.

Notes

Serve warm or at room temperature. Can be enjoyed with vanilla ice cream or whipped cream. Store in an airtight container to last 3-4 days at room temperature or freeze for up to 3 months.

Keyword Apple Cake, Cake, Cinnamon Apple Teacake, Dessert, Easy Baking