Apple and Cinnamon Tea Cake
A tender, buttery Australian tea cake crowned with spiced apple slices and a crunchy cinnamon-sugar crust, perfect served warm.
- Prep
- 20 min
- Cook
- 40 min
- Total
- 60 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 285 kcal
Equipment
- •20 cm round springform cake tin
- •Baking paper
- •Electric hand mixer or wooden spoon
- •Mixing bowls
- •Pastry brush
Nutrition
Per serving, approximate
- Calories
- 285 kcal
- fat
- 13 g
- carbs
- 38 g
- fibre
- 2 g
- protein
- 4 g
- calories
- 285 kcal
Instructions
- 1
Preheat your oven to 180°C (160°C fan-forced) and grease a 20 cm round springform cake tin.
- 2
Line the base and sides of the prepared tin with baking paper.
- 3
Beat the softened butter, caster sugar, and vanilla extract in a bowl until pale and creamy.
- 4
Add the eggs one at a time, beating well after each addition until fully incorporated.
- 5
Fold in half of the self-raising flour and half of the milk using a large spoon.
- 6
Add the remaining flour and milk, stirring gently until just combined into a thick batter.
- 7
Spread the batter evenly across the base of the prepared cake tin.
- 8
Arrange the sliced apple wedges neatly over the batter in overlapping concentric circles.
- 9
Brush the apples with melted butter, then sprinkle evenly with ground cinnamon and demerara sugar.
- 10
Bake for 35 to 40 minutes until a skewer inserted in the centre comes out clean.
- 11
Cool the cake in the tin for 10 minutes before releasing onto a wire rack.
Chef's tips
Use a tart, firm cooking apple such as Granny Smith to balance the sweet crumb. Avoid pressing the apple slices too deep into the batter, as they will naturally sink slightly during baking.
Ingredient substitutions
- self-raising flour → 225 g plain flour whisked with 2.5 tsp baking powder
- Granny Smith apples → firm Gala or Pink Lady apples
- demerara sugar → extra caster sugar mixed with the cinnamon
Storage
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
Reheating
Warm individual slices in a 160°C oven for 5 to 8 minutes or microwave briefly for 15 seconds.
Common mistakes to avoid
- •Overworking the batter after adding the flour, which makes the sponge rubbery.
- •Slicing the apples too thickly, causing them to sink completely to the bottom of the tin.
- •Removing the cake from the springform tin immediately while piping hot, which can crack the soft crumb.
Serving suggestions
Cooked Apple and Cinnamon Tea Cake?
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