Description

This Cinnamon Apple Teacake is a moist and flavorful dessert perfect for cozy afternoons or teatime gatherings. Made with fresh Granny Smith apples, aromatic cinnamon, and a tender crumb, this cake combines the warmth of spices with the natural sweetness of apples. Topped with a shiny apricot glaze, it’s a delightful treat that’s easy to prepare and sure to impress.

Ingredients

Scale

Apples and Spice

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

Dry Ingredients

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

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)
3/4 cup white sugar (caster/superfine preferred)
2 tsp vanilla extract

Glaze

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

Cook Mode Prevent your screen from going dark

Instructions

Preheat Oven: Preheat your oven to 180°C (350°F) for all oven types to ensure an even bake.
Prepare Pan: Grease a 20cm (8-inch) springform pan with butter and line it with baking paper (parchment paper) to prevent sticking and allow easy removal of the teacake.
Prepare Apples: Peel, core, and chop the Granny Smith apples into small pieces. Toss the apples with 2 1/2 teaspoons of cinnamon powder, 2 tablespoons of white sugar, and 50g (3 tablespoons) of melted unsalted butter. Set aside to marinate the flavors.
Make Batter: In a large bowl, sift together 1 1/2 cups of plain flour, 2 teaspoons baking powder, and 1/2 teaspoon salt. In another bowl, whisk 4 tablespoons (60g) of melted unsalted butter, 1/2 cup oil, 2 large room temperature eggs, 3/4 cup white sugar, and 2 teaspoons vanilla extract until smooth and well combined. Gradually fold the dry ingredients into the wet ingredients until a smooth batter forms.
Combine & Bake: Gently fold the cinnamon-coated apples into the batter, ensuring even distribution without overmixing. Pour the batter into the prepared springform pan, spreading it evenly. Bake in the preheated oven for 50 minutes or until a toothpick inserted in the center comes out clean.
Prepare Glaze: While the cake is baking, heat 1 1/2 tablespoons of apricot jam with 1 tablespoon of water in a small saucepan until melted and smooth. Once the cake is out of the oven, brush the glaze over the top while the cake is still warm to give it a glossy finish.
Cool and Serve: Allow the teacake to cool in the pan for about 10 minutes before removing the springform ring. Transfer to a wire rack to cool completely. Slice and serve with tea or coffee for a comforting treat.

Notes

You can use any variety of apples such as red, green, or golden apples based on your preference.
For best texture, make sure eggs are at room temperature before mixing.
Using caster or superfine sugar helps dissolve sugar quickly and provides a finer crumb.
This teacake keeps well in an airtight container at room temperature for up to 3 days.
To make it gluten-free, substitute the plain flour with a gluten-free flour blend, ensuring the baking powder is gluten-free.