Print

Cinnamon Apple Teacake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 9 reviews

This Cinnamon Apple Teacake is a moist, flavorful cake loaded with tender chunks and slices of cinnamon-coated apples. Featuring a balanced batter enriched with butter, oil, and eggs, it is topped with beautifully fanned apple slices and finished with a delicate apricot glaze for added shine and sweetness. Perfect for afternoon tea or dessert, it combines the cozy warmth of cinnamon with the tartness of Granny Smith apples for an irresistible treat.

Ingredients

Cinnamon Apples:

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

Dry Ingredients:

  • 1 1/2 cups plain/all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt

Wet Ingredients:

  • 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/superfine
  • 2 tsp vanilla extract

Glaze (Optional):

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

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 180°C/350°F. Grease a 20cm (8-inch) springform pan with butter, then line the bottom and sides with baking paper to prevent sticking.
  2. Prepare Apples: Chop half of the apples into 1.25 cm (1/2 inch) pieces and slice the other half into thin 3mm (1/8 inch) slices. Place them into separate bowls. Sprinkle each bowl evenly with half of the melted butter, sugar, and cinnamon, then toss the apples gently to coat them well. Set aside.
  3. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, and salt until evenly combined.
  4. Mix Wet Ingredients: In a separate bowl, whisk the melted butter, oil, eggs, sugar, and vanilla extract in the order listed until fully combined and smooth.
  5. Combine Batter: Pour the wet ingredient mixture into the dry ingredients bowl. Stir gently with a wooden spoon or rubber spatula until just incorporated; avoid overmixing to keep the batter light.
  6. Add Chopped Apples: Fold the chopped apples into the batter carefully so they are evenly dispersed but the cinnamon-coated apples remain mostly intact rather than mixing throughout the batter.
  7. Assemble Cake: Scrape the batter into the prepared springform pan and smooth the surface with a spatula. Neatly fan out the sliced apples on top, overlapping them by about a quarter to cover the surface evenly.
  8. Bake: Bake in the preheated oven for 50 minutes or until a skewer inserted into the center comes out clean. If baking extends beyond 50 minutes, loosely cover the cake with foil to prevent apple topping from burning.
  9. Cool and Release: Remove the cake from the oven and place on a cooling rack. Once slightly cooled, release the sides of the springform pan to prevent condensation.
  10. Prepare and Apply Glaze (Optional): Warm the apricot jam with water in a small bowl in the microwave for 20 seconds. Stir until smooth, then gently brush the glaze over the apple topping for a shiny finish.
  11. Final Cooling and Serving: Allow the cake to cool for at least 30 minutes before slicing. The cake is delicious slightly warm in the middle, with moist, tender texture and balanced cinnamon-apple flavors.

Notes

  • Use tart apples like Granny Smith, Gala, or Honey Crisp for best flavor and apple texture, but other varieties like Fuji or Golden Delicious will also work.
  • Ensure eggs are at room temperature by warming them in a bowl of warm tap water for 10 minutes to prevent the butter from thickening the batter excessively.
  • Check doneness with a skewer test, as juiciness of apples may require additional 5–10 minutes baking time.
  • This cake is delicious on its own and does not require cream or ice cream, but vanilla ice cream pairs nicely if desired.
  • The cake stores well for up to 4 days, developing a pleasant pudding-like texture around the apples. Refrigerate if very warm outside, but serve at room temperature for best flavor.
  • The recipe is forgiving regarding cup measurement variations between countries, so standard cup measures will work fine.
  • Use the same oven temperature for standard or fan-forced ovens due to the dense batter and apple topping.

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