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