Here’s a delightful cake for afternoon tea – Cinnamon Apple Teacake! Apples take centerstage here – you’ll find them inside AND on top, mingling with buttery cinnamon flavours.
While it’s sheer perfection fresh out of the oven, this is one of those rare cakes that is still truly great 3, 4, 5 days later!
Cinnamon Apple Teacake
I call this a teacake because it just seems like the perfect cake to serve at a quaint afternoon tea with friends. Filtered sunlight streaming in, a rustic table laden with baked goods (scones essential), freshly brewed tea served in teacups, sitting around with my friends, chatting and laughing gently.
The reality of gatherings with my friends is quite the opposite. We screech, we ROAR with laughter. We’ll debate economic policy, but you’re more likely to walk into an animated discussion about Real Housewives, cheeky jokes about Magic Mike (& XXL😈), or dissecting Survivor.
This from a group of highly educated women – lawyers, finance executives, journalists.
And a food blogger. 😂
All jokes aside though, I do have some semblance of logic for why I call this a teacake – because it’s a single layer, not very tall, simple cake. Exactly the sort of cake you’d whip up for an impromptu afternoon tea with friends – as opposed to a dramatic two layer Red Velvet Cake or Carrot Cake piled high with fluffy frosting.
(In case you’re interested – other quick ‘n easy cakes I make for impromptu gatherings include this Strawberry Cake, Blueberry Cake and a chopped Apple Cake.)
LOTS of apples in this teacake recipe!
I say this is a simple teacake recipe, and the cake batter itself IS simple to make. But it does take time to chop the apples because I use quite a generous amount.
600g/1.2lb, to be exact. Because if we’re going to make an apple cake, I want to make sure we can TASTE the apple in it – rather than just a few token bits of apple littered throughout the cake!
Here’s what you need:
-
Apples – use any type of apples you want. My personal favourite is Granny Smith – I just adore the slight tartness to offset the sweetness of cakes;
-
Butter for flavour, oil for moisture – a winning combination I use frequently. We all love butter, but it does nothing to hold moisture in cakes;
-
Flour and baking powder – these can be switched with self raising flour;
-
Cinnamon – because apple + cinnamon is a match made in heaven.
How I chop apples for cake
Here’s how I peel, core and chop apples for this cake. I find this method yields the least waste / is speedy.
But use whatever means works for you – if you don’t have a scooper like you see in Step 2 below, just quarter it then cut out the core using a knife.
Peeling is optional for the slices used for the topping, but recommended for the chopped pieces mixed into the batter (biting into skin in a tender cake isn’t ideal).
How to make Cinnamon Apple Teacake
After you get past chopping the apples, the cake batter itself is dead easy: whisk wet, whisk dry, mix them together. Top with apples, bake.
The one thing I do very deliberately is to only use cinnamon to coat the apple. I feel like you get more bang for your buck to get good cinnamon flavour in the cake – you need a fair amount to make the crumb itself really taste of cinnamon.
Also I like having a pale cake crumb – it looks nicer with the contrast to the deep golden apple topping!
Glazing the cake
Brushing the cake with warmed jam is entirely optional – it’s just to give it a lovely shiny finish.
It’s best to use apricot jam because it glazes on clear. Other flavour jams (strawberry, raspberry etc) work just fine but there is a slight tinge of colour – though not really noticeable in this teacake because the apples are golden!
No photo – not even the recipe video – can capture how beautifully moist the crumb of this cake is. And the smell when it’s baking…. ugh! Cinnamon! Apple! Butter! Cake!
There are not enough exclamation marks in this world!
So, I guess you’re just going to have to make it so you can experience it for yourself. 😇 – Nagi x
PS BIG UPSIDE – this is one of those rare cakes that actually really truly holds up perfectly for days and days. Yes it is spectacular fresh out of the oven. But it is near perfect for 3 to 4 days, and will keep for 5 to 6 days in the fridge, weeks, months in the freezer!
Watch how to make it
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Cinnamon Apple Teacake
Ingredients
Cinnamon Apples:
- 600g/ 1.2 lb Granny Smith apples, peeled and cored (or any other - red, green, golden) (4 large, 5 small/medium, Note 1)
- 2 1/2 tsp cinnamon powder
- 50g/ 3 tbsp unsalted butter , melted
- 2 tbsp white sugar
Dry:
- 1 1/2 cups flour , plain/all purpose
- 2 tsp baking powder
- 1/2 tsp salt
Wet:
- 4 tbsp/ 60g unsalted butter , melted
- 1/2 cup oil (canola, vegetable)
- 2 large eggs , at room temperature (~55g/1.95 oz each) (Note 2)
- 3/4 cup white sugar , caster / superfine best (but not essential)
- 2 tsp vanilla extract
Glaze (optional):
- 1 1/2 tbsp apricot jam (or other flavour)
- 1 tbsp water
Instructions
- Preheat oven to 180°C/350°F (all oven types).
- Grease a 20cm / 8" springform pan with butter, then line with baking paper (parchment paper).
Apples:
- Chop half the apples into 1.25 cm / 1/2" pieces.
- Slice the other half into 3mm / 1/8" thick slices.
- Place into separate bowls. Sprinkle/drizzle each bowl with half the butter, sugar and cinnamon. Toss to coat, set aside.
Batter:
- Whisk Dry ingredients in a large bowl.
- Pour Wet ingredients in a separate bowl in the order listed. Whisk well to combine.
- Pour Wet into the Dry ingredients bowl. Mix with a wooden spoon or rubber spatula until flour is incorporated.
- Add chopped apple. Gently mix through until JUST dispersed (to keep cinnamon on apple, not dispersed through batter).
- Scrape into cake pan, smooth surface.
- Top with sliced apples - fan them out in a circle, overlapping each other by 1/4 (fiddle away to use up all the apple / make it even!).
- Bake 50 minutes, or until skewer inserted into the centre comes out clean (Note 3). Cover loosely with foil if you have to bake beyond 50 min (to stop apples burning).
- Place on cooling rack, release sides of springform pan.
Glaze & Serve:
- Heat Glaze: Place jam and water in a small bowl, microwave 20 seconds to warm, then mix.
- Glaze: Brush apples on surface with glaze.
- Cool: Allow to cool at least 30 minutes before cutting with sharp knife. It is sheer perfection when it's still slightly warm in the middle.
Recipe Notes:
Nutrition Information:
More apple recipes
I am very fond of apple desserts!
Life of Dozer
Compost in action!
Its moist and light – simply great for Teatime and all occasions! I baked with Strawberry Apples and kept the skin on to give the feel. Cinnamon and Apples – a match made in the heaven. Yummilious !
Enjoy! N x
It’s amazing that such a simple recipe could be so amazingly delicious
DELICIOUS. It smelt sooooooo good I couldn’t wait for it to cool down and kept cutting of pieces of the cake to “taste” while it was hot haha. So so delicious and finally a cake that uses a good amount of apple !!! Thanks Nagi !!!
Also I made this in a Pyrex rectangular dish and it worked perfectly 🙂
Another awesome recipe Nagi 😊
Thank you very much!
I am trying out this recipe today. I don’t have jam at home but have some orange marmalade 😛
Almost afraid to ask, will it work?
Fourth recipe this week from TinEats! Baked yesterday morning, almost gone already. Great hit with everyone who tried it.
I’m so glad it was a hit Maria! N x
Totally yummie loved this
cant send attachment photo
Hi, Nagi.
I do love your sweet acting compost! I’d love to have one, too.
Well, as this cake looks absolutely lovely, I’m sure I’ll have a try. Then, what do you think if I use Bramley Seedling instead of Granny Smith you used here.
Here in Japan, Granny Smith isn’t easy to obtain while our local apples don’t seem quite suitable for baking, and my ordered Bramley will arrive in three weeks^^
Thank you!!
Delicious cake
so moist and lots of apple is the way to go, loved it
Excellent Margaret, thanks so much for the great feedback! N x
So good! Used pears in the cake instead of apples. Took an extra 25 mins to cook but worth the wait.
Hi Kim, the extra time would be due to the fact that pears are juicier than apples, I’m so glad it worked for you though!! N x
Great tasting and plenty of apple best cake ever I have been making this cake for a couple of months as my family can’t get enough of it.
Love it and easy to make
Best cake ever I have been making this cake for a couple of months as my family can’t get enough of it.
Love it and easy to make
Reading the recipe, I was dubious. However, I gave this a go and it will be my go to recipe after a rich lunch. Brilliant. Best wishes and thanks to you and Dozer, Clare
Reading the recipe, I was very dubious. But, we had lamb shoulder Boulanger for lunch and I needed something fresh for desert. BLIMEY! What a stunning cake – just delightful. Thanks Nagi – it will now be one of my go toos. Best wishes and thanks to you and Dozer, Clare
I had a bunch of apples and wanted to use all of them. This was the perfect recipe!
Instead of the glaze I opted to sprinkle brown sugar on top before baking. It made a great caramelized taste!!! It is so irresistible that I had it for breakfast with my morning coffee 😉 instead of a muffin.
Absolutely Delicious!
Massive hit with the family. They all loved it. Thank you Nagi for publishing a foolproof recipe!
This apple tea cake is delicious! Cut the sugar in half of the recommended measurement and still yummy. Thanks again Nagi.
First time making this cake. Bit fiddly with the preparation of the apples but so worth it. Yummo! Thanks for another winner Nagi. I used a 23 cm springform pan, baked for 41 minutes. Perfect! Plus I love getting my daily fruit serving in cake form 👌😂