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
Scale
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.
