Cinnamon Apple Teacake
User Reviews
5
Cinnamon Apple Teacake
Description
The Cinnamon Apple Teacake recipe starts with chopping half the apples into small cubes and slicing the remainder thinly. Both portions are coated separately with melted butter, sugar, and cinnamon to enhance their flavor. The dry ingredients including flour, baking powder, salt, and cinnamon are combined, followed by mixing wet ingredients of butter, oil, eggs, sugar, and vanilla until smooth. The wet mixture is incorporated into the dry, then the chopped apples folded in gently to keep cinnamon coating localized on the fruit.
After pouring the batter into a greased and lined springform pan, the sliced apples are arranged neatly on top overlapping slightly. Baking at 350°F (180°C) for about 50 minutes ensures the cake sets fully with a moist crumb infused with tender apple pieces and cinnamon flavor. The topping adds a decorative and textural contrast.
The cake is rich, moist, and holds up well for several days. It can be enjoyed without additional accompaniments, though vanilla ice cream can be served if desired. The recipe is forgiving to measurement variations and baking temperature types, but proper doneness should be checked with a skewer due to apple juice variability.
Ingredients
Cinnamon Apples:
- 600g/ 1.2 lb apple 4 large, 5 small/medium, Note 1, peeled and cored; Granny Smith or any other red, green, golden
- 2 1/2 tsp cinnamon powder
- 50g/ 3 tbsp butter melted, unsalted
- 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 butter melted, unsalted
- 1/2 cup neutral cooking oil canola, vegetable, generic cooking oil
- 2 egg at room temperature (~55g/1.95 oz each) (Note 2, large
- 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.
Notes
- Using tart apples like Granny Smith, Gala, or Honey Crisp balances sweetness and helps apples maintain shape when baked.
- Let eggs reach room temperature to avoid thickening the batter prematurely.
- Check doneness with a skewer as apple moisture can alter baking time by 5-10 minutes.
- The cake stays moist and flavorful up to 4 days refrigerated, best served at room temperature.
- The recipe accommodates mixed cup measurements for dry and wet without affecting outcome.
- Use identical oven temperatures for fan-forced or conventional ovens for consistent baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 299 kcal
% Daily Value*
| Calories | 299cal | 15% |
| Carbohydrates | 35g | 12% |
| Protein | 3g | 6% |
| Fat | 17g | 26% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 46mg | 15% |
| Sodium | 111mg | 5% |
| Potassium | 160mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 20g | 40% |
| Vitamin A | 278IU | 6% |
| Vitamin C | 2mg | 2% |
| Calcium | 51mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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