Cinnamon Apple Teacake

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5 from 124 votes

Cinnamon Apple Teacake combines tender apples mixed into a spiced batter topped with thinly sliced apples arranged in a circular pattern. The batter incorporates flour, baking powder, cinnamon, sugar, butter, oil, eggs, and vanilla, resulting in a moist, flavorful cake. Baking for about 50 minutes yields a golden crust with soft apple pieces inside, embodying a balance between sweet and lightly spiced notes suited for teatime or dessert.

Prep Time

15 mins

Cook Time

50 mins

Servings: 12

Calories: 299 kcal

Course: Cake

Cuisine: American

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

Cup of Yum

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

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%)

Nutrition Facts

Serving: 12 Serving

Amount Per Serving

Calories 299

% 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.