If you love the warm, comforting flavors of fall baked into a tender, moist cake, you’re going to adore this Cinnamon Apple Teacake Recipe. Imagine slices of tart Granny Smith apples mingling with aromatic cinnamon, all enveloped in a subtly sweet, buttery cake that’s perfect for an afternoon treat or a cozy breakfast. This teacake has just the right balance of spice and fruit, delivering a delightful softness with every bite that feels like a hug from the inside. Whether for sharing at a gathering or enjoying solo with a cup of tea, this recipe is bound to become a go-to favorite in your baking repertoire.
Ingredients You’ll Need
Simple, wholesome ingredients are the key to this Cinnamon Apple Teacake Recipe’s charm. Each item plays an essential role—from the crisp apples adding freshness and slight tang, to the cinnamon bringing that classic warm spice, and the butter and eggs ensuring a rich, moist crumb that melts in your mouth.
- Granny Smith apples (600g/1.2 lb): The perfect balance of tartness and texture to brighten the cake’s flavor.
- Cinnamon powder (2 1/2 tsp): Adds the irresistible aroma and warm spice that defines this teacake.
- Unsalted butter (50g melted + 4 tbsp melted): Provides a tender crumb and deep buttery richness without overwhelming.
- White sugar (2 tbsp + 3/4 cup): Sweetens gently, letting the apples and cinnamon shine through.
- Flour (1 1/2 cups plain/all-purpose): The structure backbone, ensuring a light but sturdy cake.
- Baking powder (2 tsp): Gives the cake its lovely rise and fluffiness.
- Salt (1/2 tsp): Enhances all the flavors and balances the sweetness.
- Oil (1/2 cup canola or vegetable): Keeps the teacake moist while adding lightness.
- Large eggs (2 at room temperature): Binds ingredients and adds richness for that perfect cake texture.
- Vanilla extract (2 tsp): Rounds out the flavor with a fragrant warmth.
- Apricot jam (1 1/2 tbsp) + water (1 tbsp): Creates a beautiful, glossy glaze that adds a subtle fruity finish.
How to Make Cinnamon Apple Teacake Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 180°C (350°F). This ensures the oven is at the perfect temperature to create that golden crust and tender interior. Grease a 20cm (8″) springform pan generously with butter, then line it with parchment paper to make sure your cake releases beautifully after baking.
Step 2: Prepare the Apples
Peel and core your Granny Smith apples, then cut them into small chunks or thin slices. Toss the apples with 2 1/2 teaspoons of cinnamon and 2 tablespoons of white sugar. This step lets the apples macerate slightly, bringing out their natural sweetness and infusing them with cinnamon’s comforting spice.
Step 3: Mix the Dry Ingredients
In a medium bowl, sift together 1 1/2 cups of flour, 2 teaspoons of baking powder, and 1/2 teaspoon of salt. This blend sets the base for a light and airy cake crumb, while the salt ensures the flavors are nicely balanced.
Step 4: Combine Wet Ingredients
In another bowl, whisk together 50 grams of melted butter, 1/2 cup oil, 2 large eggs (at room temperature), 3/4 cup white sugar, and 2 teaspoons vanilla extract. Whisking these together until smooth guarantees a silky batter that bakes up moist and flavorful.
Step 5: Bring it All Together
Gently fold the dry ingredients into the wet mixture until just combined—be careful not to overmix, or the cake might get dense. Then, carefully fold in your prepared apple and cinnamon mixture. The fruit should be evenly distributed, coaxing every bite to have a burst of sweet-tart goodness.
Step 6: Bake and Glaze
Pour the batter into your prepared springform pan, smoothing the top. Bake in your preheated oven for about 50 minutes or until a skewer inserted in the center comes out clean. While the cake is baking, warm together 1 1/2 tablespoons of apricot jam and 1 tablespoon of water to create a glaze. Once the cake is out of the oven and still warm, brush this glaze over the top to give it a beautiful shine and subtle fruity glaze.
How to Serve Cinnamon Apple Teacake Recipe
Garnishes
A simple dusting of powdered sugar adds a pretty, snowy finish. For an extra touch of indulgence, a dollop of freshly whipped cream or a scoop of vanilla ice cream takes the cake to another level. Toasted chopped walnuts sprinkled on top provide a lovely crunch that complements the soft apple pieces.
Side Dishes
This teacake pairs beautifully with a cup of hot tea or coffee. For a more substantial brunch, serve it alongside creamy yogurt or a smear of smooth cream cheese. The tang of the yogurt or cream cheese beautifully contrasts the sweet and spiced cake.
Creative Ways to Present
To impress guests, serve individual slices with a small ramekin of warmed caramel sauce for dipping or drizzling. You can also layer pieces of this teacake in a dessert trifle with whipped cream and cinnamon-spiced cooked apples. The cake’s versatile flavors lend themselves to all sorts of fun and inviting presentations.
Make Ahead and Storage
Storing Leftovers
Once cooled, tightly wrap any leftover teacake in plastic wrap or store in an airtight container at room temperature. The cake will stay fresh and moist for up to 3 days, making it perfect for quick snacks or last-minute desserts.
Freezing
This Cinnamon Apple Teacake Recipe freezes wonderfully. Wrap the cooled cake securely in plastic wrap and then aluminum foil, or place airtight in a freezer bag. It can be frozen for up to 2 months without losing flavor or texture, so you can always have a slice ready whenever an apple craving hits.
Reheating
To enjoy the cake fresh again, thaw overnight in the refrigerator, then warm it gently in the oven at 150°C (300°F) for about 10-15 minutes. This brings back the soft crumb and reactivates the enticing aromas of cinnamon and apples.
FAQs
Can I use other types of apples in the Cinnamon Apple Teacake Recipe?
Absolutely! While Granny Smith apples are great for their tartness and firm texture, you can also use red, golden, or any other baking apples you enjoy. Just choose ones that hold their shape well during baking.
Do I need to peel the apples?
Peeling the apples ensures a smoother texture in the cake, but if you like a bit of extra fiber and a rustic feel, leaving the skins on works just fine. Just make sure to wash them well.
What if I don’t have apricot jam for the glaze?
No worries—any light fruit jam will do, such as peach or apple jelly. Alternatively, you can skip the glaze for a simpler finish or dust with powdered sugar.
Can I make this cake gluten-free?
Yes, by swapping the all-purpose flour for a gluten-free blend designed for baking, you can make this teacake friendly for gluten-sensitive diets. Just be sure to check the blend has baking powder included or add a little extra for leavening.
Is it necessary to use both butter and oil?
Using both butter and oil is key in this recipe for balancing moistness and richness. Butter adds flavor and tenderness, while oil keeps the cake incredibly moist. You could experiment with just one fat, but the texture might differ slightly.
Final Thoughts
There is something truly special about this Cinnamon Apple Teacake Recipe that makes it a standout on any dessert table or morning spread. The spiral of cinnamon and tart apple flavors wrapped in a tender cake creates a keepsake of cozy moments and shared stories. I encourage you to give this recipe a try — once you do, it might just become your new baking favorite to bring warmth and sweetness into your kitchen anytime.
Print
Cinnamon Apple Teacake Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
This Cinnamon Apple Teacake is a moist, flavorful treat perfect for teatime or dessert. It features tender chunks of Granny Smith apples infused with warm cinnamon, baked into a buttery, soft cake with a delightful crumb. Enhanced with vanilla and a glossy apricot jam glaze, it’s an inviting cake that balances sweetness and spice beautifully.
Ingredients
Fruit and Spice
- 600g (1.2 lb) Granny Smith apples, peeled and cored (about 4 large or 5 small/medium apples)
- 2 1/2 tsp cinnamon powder
Dry Ingredients
- 1 1/2 cups plain/all purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 2 tbsp white sugar
- 3/4 cup white sugar, caster or superfine preferred
Wet Ingredients
- 50g (3 tbsp) unsalted butter, melted (for apples)
- 4 tbsp (60g) unsalted butter, melted (for batter)
- 1/2 cup oil (canola or vegetable)
- 2 large eggs, at room temperature (~55g/1.95 oz each)
- 2 tsp vanilla extract
Glaze
- 1 1/2 tbsp apricot jam (or other flavor)
- 1 tbsp water
Instructions
- Preheat the oven: Set the oven to 180°C (350°F) for all oven types to ensure an even baking temperature.
- Prepare the pan: Grease a 20cm (8″) springform pan with butter to prevent sticking, then line it with baking paper (parchment) for easy removal of the cake.
- Prepare the apples: Peel, core, and chop the Granny Smith apples into bite-sized pieces. Toss the apples with 2 1/2 teaspoons of cinnamon powder, 2 tablespoons of white sugar, and 50g (3 tbsp) melted unsalted butter until evenly coated.
- Mix the dry ingredients: In a large bowl, sift together 1 1/2 cups of plain flour, 2 teaspoons baking powder, and 1/2 teaspoon salt. Set aside.
- Make the batter: In another bowl, whisk together 4 tablespoons (60g) melted unsalted butter, 1/2 cup oil, 2 large eggs, 3/4 cup caster sugar, and 2 teaspoons vanilla extract until smooth and creamy.
- Combine the batter and dry ingredients: Gradually fold the dry ingredients into the wet ingredients until just combined, taking care not to overmix.
- Add the apples: Gently fold the cinnamon-coated chopped apples into the batter, ensuring they are well distributed.
- Bake the cake: Pour the batter into the prepared springform pan and smooth the top. Bake in the preheated oven for about 50 minutes or until a skewer inserted in the center comes out clean.
- Prepare the glaze: While the cake is baking, gently warm 1 1/2 tablespoons of apricot jam with 1 tablespoon of water in a small saucepan until dissolved and smooth.
- Glaze the cake: When the cake is done, remove it from the oven and while still warm, brush the apricot glaze evenly over the top to give it a shiny finish and added flavor.
- Cool and serve: Allow the cake to cool in the pan for 15 minutes before removing the springform. Serve warm or at room temperature. Enjoy your delicious Cinnamon Apple Teacake!
Notes
- Use any variety of apples you like; Granny Smiths provide tartness that balances the cake’s sweetness.
- Room temperature eggs help the batter blend more smoothly and evenly.
- Superfine caster sugar dissolves more easily, creating a finer crumb.
- You can substitute apricot jam with any fruit jam for the glaze.
- Ensure not to overmix the batter to keep the cake light and tender.
