Margaret River Apple and Cinnamon Cake
A comforting Australian country tea cake topped with thinly sliced orchard apples and a spiced cinnamon-sugar crust.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 65 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 310 kcal
Equipment
- •20 cm springform cake tin
- •Baking paper
- •Electric hand mixer
- •Mixing bowls
- •Apple peeler and corer
- •Wire cooling rack
Nutrition
Per serving, approximate
- Calories
- 310 kcal
- fat
- 13 g
- carbs
- 46 g
- fibre
- 2 g
- protein
- 4 g
- calories
- 310 kcal
Instructions
- 1
Preheat your oven to 180°C (160°C fan-forced) and grease and line a 20 cm springform tin with baking paper.
- 2
Beat the softened butter, caster sugar, and vanilla extract in a large bowl until pale and fluffy.
- 3
Add the eggs one at a time, beating well after each addition until fully incorporated.
- 4
Sift in the plain flour and baking powder, then add the milk.
- 5
Fold gently with a spatula until just combined into a thick, smooth cake batter.
- 6
Spread the batter evenly into the prepared tin and smooth the top.
- 7
Arrange the sliced apples in neat, overlapping circles over the batter.
- 8
Combine the ground cinnamon and demerara sugar in a small bowl.
- 9
Scatter the cinnamon sugar evenly across the top of the apples.
- 10
Bake for 40 to 45 minutes until golden and a skewer inserted into the centre comes out clean.
- 11
Cool in the tin for 10 minutes, then transfer onto a wire rack to cool completely.
Chef's tips
Use crisp, tart apples such as Granny Smith or Pink Lady to balance the sweet cake crumb. Avoid overmixing once the flour is added to ensure the cake remains light and tender.
Ingredient substitutions
- demerara sugar → brown sugar or regular caster sugar for the topping
- Granny Smith apples → Pink Lady or Fuji apples
Storage
Store the cooled cake in an airtight container at room temperature for up to 3 days.
Reheating
Reheat individual slices in a 160°C oven for 5 minutes or microwave for 15 seconds until warm.
Common mistakes to avoid
- •Slicing the apples too thickly, which stops them from cooking through and softening properly.
- •Overmixing the batter after adding the flour, making the baked cake dense and heavy.
Serving suggestions
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