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Cinnamon Apple Teacake Recipe

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4.1 from 14 reviews

This Cinnamon Apple Teacake is a moist and tender cake featuring a fragrant blend of cinnamon and juicy Granny Smith apples. Perfect for teatime or dessert, it combines spiced chopped apples within the batter and thinly sliced apples beautifully arranged on top, finished with a glossy apricot jam glaze. The cake is baked to a golden perfection, balancing sweetness with the slight tartness of apples, resulting in a comforting and flavorful treat.

Ingredients

Apples

  • 600g / 1.2 lb Granny Smith apples, peeled and cored (about 4 large or 5 small/medium apples)
  • 2 1/2 tsp cinnamon powder
  • 50g / 3 tbsp unsalted butter, melted (divided)
  • 2 tbsp white sugar

Batter

  • 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 (~55g / 1.95 oz each)
  • 3/4 cup white sugar (caster or superfine preferred, but not essential)
  • 2 tsp vanilla extract

Glaze

  • 1 1/2 tbsp apricot jam (or other flavor)
  • 1 tbsp water

Instructions

  1. Preheat Oven: Preheat your oven to 180°C (350°F) using any oven type to ensure even baking.
  2. Prepare Pan: Grease a 20 cm (8") springform pan with butter, then line the bottom and sides with baking parchment paper to prevent sticking.
  3. Prepare Apples: Peel, core, and divide the apples into two portions. Chop half into 1.25 cm (1/2") pieces and slice the other half into thin 3 mm (1/8") slices. Place each portion into separate bowls.
  4. Coat Apples: Sprinkle each bowl of apples evenly with half the melted butter, sugar, and cinnamon. Toss gently to coat the apples well and set aside to marinate briefly.
  5. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, and salt until thoroughly combined.
  6. Mix Wet Ingredients: In another bowl, whisk together the melted butter, oil, eggs, white sugar, and vanilla extract until smooth and well combined.
  7. Combine Batter: Pour the wet ingredients into the dry ingredients. Using a wooden spoon or rubber spatula, mix gently until just combined and the flour is incorporated – avoid overmixing to keep the cake light.
  8. Add Chopped Apples: Fold in the chopped apple pieces carefully so that the cinnamon-coated apples stay mostly on the fruit rather than throughout the batter.
  9. Fill Pan: Transfer the batter into the prepared springform pan and smooth the surface evenly with a spatula.
  10. Arrange Apple Slices: Neatly fan out the sliced apples on top of the batter in a circular pattern, overlapping each by about a quarter, adjusting to ensure all slices are used and the surface looks even.
  11. Bake: Place the cake in the preheated oven and bake for about 50 minutes, or until a skewer inserted in the center comes out clean. If baking extends beyond 50 minutes, loosely cover the top with foil to prevent the apples from burning.
  12. Cool and Release: Remove the cake from the oven and place it on a cooling rack. Once slightly cooled, carefully release and remove the sides of the springform pan.
  13. Prepare Glaze: In a small microwave-safe bowl, combine apricot jam and water. Microwave for about 20 seconds to slightly warm and melt the jam, then stir to create a glaze.
  14. Glaze Apples: Brush the glaze generously over the apple slices on top of the cake to give a shiny, flavorful finish.
  15. Final Cooling and Serve: Allow the cake to cool at least 30 minutes before cutting. This teacake is especially delightful when served slightly warm in the middle for maximum moistness and flavor.

Notes

  • Note 1: The type of apple can be varied depending on your preference, but Granny Smith provide a nice balance of tartness to the sweetness.
  • Note 2: Ensure eggs are at room temperature for better batter incorporation and fluffiness.
  • Note 3: Baking times may vary slightly depending on your oven; check doneness with a skewer.

Find it online: https://simpleplatter.com/cinnamon-apple-teacake-recipe/