Apple tea cake icing

Cinnamon Apple Teacake

Here’s a delightful cake for afternoon tea – Cinnamon Apple Teacake! Apples take centerstage here – you’ll find them inside AND on top, mingling with buttery cinnamon flavours.

While it’s sheer perfection fresh out of the oven, this is one of those rare cakes that is still truly great 3, 4, 5 days later!

Cinnamon Apple Teacake

I call this a teacake because it just seems like the perfect cake to serve at a quaint afternoon tea with friends. Filtered sunlight streaming in, a rustic table laden with baked goods (scones essential), freshly brewed tea served in teacups, sitting around with my friends, chatting and laughing gently.

The reality of gatherings with my friends is quite the opposite. We screech, we ROAR with laughter. We’ll debate economic policy, but you’re more likely to walk into an animated discussion about Real Housewives, cheeky jokes about Magic Mike (& XXL😈), or dissecting Survivor.

This from a group of highly educated women – lawyers, finance executives, journalists.

And a food blogger. 😂

All jokes aside though, I do have some semblance of logic for why I call this a teacake – because it’s a single layer, not very tall, simple cake. Exactly the sort of cake you’d whip up for an impromptu afternoon tea with friends – as opposed to a dramatic two layer Red Velvet Cake or Carrot Cake piled high with fluffy frosting.

(In case you’re interested – other quick ‘n easy cakes I make for impromptu gatherings include this Strawberry Cake, Blueberry Cake and a chopped Apple Cake.)

LOTS of apples in this teacake recipe!

I say this is a simple teacake recipe, and the cake batter itself IS simple to make. But it does take time to chop the apples because I use quite a generous amount.

600g/1.2lb, to be exact. Because if we’re going to make an apple cake, I want to make sure we can TASTE the apple in it – rather than just a few token bits of apple littered throughout the cake!

Here’s what you need:

Apples – use any type of apples you want. My personal favourite is Granny Smith – I just adore the slight tartness to offset the sweetness of cakes;

Butter for flavour, oil for moisture – a winning combination I use frequently. We all love butter, but it does nothing to hold moisture in cakes;

Flour and baking powder – these can be switched with self raising flour;

Cinnamon – because apple + cinnamon is a match made in heaven.

How I chop apples for cake

Here’s how I peel, core and chop apples for this cake. I find this method yields the least waste / is speedy.

But use whatever means works for you – if you don’t have a scooper like you see in Step 2 below, just quarter it then cut out the core using a knife.

Peeling is optional for the slices used for the topping, but recommended for the chopped pieces mixed into the batter (biting into skin in a tender cake isn’t ideal).

How to make Cinnamon Apple Teacake

After you get past chopping the apples, the cake batter itself is dead easy: whisk wet, whisk dry, mix them together. Top with apples, bake.

The one thing I do very deliberately is to only use cinnamon to coat the apple. I feel like you get more bang for your buck to get good cinnamon flavour in the cake – you need a fair amount to make the crumb itself really taste of cinnamon.

Also I like having a pale cake crumb – it looks nicer with the contrast to the deep golden apple topping!

Glazing the cake

Brushing the cake with warmed jam is entirely optional – it’s just to give it a lovely shiny finish.

It’s best to use apricot jam because it glazes on clear. Other flavour jams (strawberry, raspberry etc) work just fine but there is a slight tinge of colour – though not really noticeable in this teacake because the apples are golden!

No photo – not even the recipe video – can capture how beautifully moist the crumb of this cake is. And the smell when it’s baking…. ugh! Cinnamon! Apple! Butter! Cake!

There are not enough exclamation marks in this world!

So, I guess you’re just going to have to make it so you can experience it for yourself. 😇 – Nagi x

PS BIG UPSIDE – this is one of those rare cakes that actually really truly holds up perfectly for days and days. Yes it is spectacular fresh out of the oven. But it is near perfect for 3 to 4 days, and will keep for 5 to 6 days in the fridge, weeks, months in the freezer!

Watch how to make it

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Easiest Ever MOIST Apple Cake

This Apple Cake recipe is from a reader and is a gem of a find! The cake is really moist, perfectly spiced, and studded with tender pieces of fresh apple. The batter is incredibly fast to make with just a wooden spoon – no electric mixer required!

Dozer got in so much trouble over this Apple Cake.

This is how the usual routine goes down: He’s technically not allowed into the kitchen – albeit my house is open plan so strictly speaking, it’s hard to have a clear boundary that he needs to stay out of. But when I shoo him away, he is generally pretty good about taking himself off into the yard to chase rabbits, bark at birds or whatever other important contribution he’s making to make this world a better place.

But the minute whatever I’m making is ready and I take it to the area where I shoot my photos, he comes dashing inside.

“Dashing” is honestly the word. He doesn’t walk or lope. He dashes at a very fast paced trot, his heavy footed paws thudding through the house making the wooden floor shake (really, he does).

And that’s when he becomes a real nuisance. Because I’m concentrating on taking photos, I don’t always manage to catch him in the act of photo-bombing.

Case in point: Dozer photobombed EVERY SINGLE photo of this cake being dusted with icing sugar. 🙄

THAT CHEEKY BUGGER.

See look. Here he is AGAIN. And again. And again. GRRRRR.

So I apologise profusely to all those who find it a real turn off to see a DOG in food photos, but my bottom can’t afford for me to make this ridiculously delicious Apple Cake yet again just so I can get one single shot (I just wanted ONE!) of me dusting the Apple Cake without Dozer in the background.

OK, now I’m done stomping my foot over Dozer ruining my photos, a quick word on this Apple Cake recipe: It’s crazy easy and fast to make the batter, it’s made with FRESH apples (won’t work with canned, cake is not as moist), and it really is beautifully moist.

This easy Apple Cake recipe was given to me by the lovely Dorothy in Tennessee in the US. It was meant to be, because I had just shared an Apple Cake disaster on Instagram then a couple of days later, she shared this recipe with me (without having seen my epic failure!). I tried it once, twice, three times, then I decided I had to share it here because it is that good and that easy!

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Healthy apple tea cake | Tastes real good with no nasties!

This healthy apple tea cake is the perfect recipe to whip up this Mother’s Day. This epic, delish, super easy, healthy recipe is brought to you by our faves Supabarn! If you are in Canberra or Sydney check them out! They are the farmers market meets the supermarket. Plus best health food section ever. We love them!

This cake really is the goods. A somewhat underrated sweet treat really… but how freaking yum was apple tea cake when you were growing up?

We loved the homemade kind but mostly we remember those iced apple bun things from the bakery. Remember them? They’re in the shape of hot dog buns, not really bread, more like cake with delish apple and yum as pink icing on top. Far out… they were so yum! The icing was everything (hello sugar).

So yes these delish apple iced bun things were so delish but soooo not good for us.

Healthy apple tea cake wins. Becuase no nasties, only good stuff.

We highly recommend you serve the apple tea cake warm with a dollop of natural yoghurt or coconut ice cream.

Mother’s Day Bonus!

Oh! Back to Mother’s Day. If you haven’t found your Mum the perfect pressie yet… we have you covered! This year we have a special Mother’s Day bonus. Grab a copy of the Get Merry recipe book and we will confetti it, wrap it and add a bonus rose quartz crystal plus a super cute Mother’s Day card.

Don’t leave it too late as we only have a limited number available (200 to be exactly!). Get all the details RIGHT HERE! (Bonus included if ordered before 8 May 2017)

The card says “I won the Mum lottery”. Sahhhh cute!

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Easy Apple Tea Cake With Cinnamon Icing

We love an easy recipe! This delicious Apple Tea Cake with Cinnamon Icing is a great recipe to make with your toddler. They’ll love mixing all the ingredients together. And the best part – it’s all in one bowl! No electric mixers or slowly pouring in ingredients or trying to hold them back so they don’t over mix.

It’s also a great cake to make if you need a last minute dessert when friends are coming over, or if you’re in a hurry. You’ll most likely have all the ingredients in the cupboard too. We often make it without the Cinnamon Icing and serve it with fresh cream instead. Enjoy!

Ingredients

• 150g melted butter
• 400g tin of pie apples or 2 cups of stewed apples
• 2/3 cup sugar
• 2 eggs
• 2 cups self-raising flour
• 2 teaspoon baking powder
• 1 teaspoon cinnamon
• 1 teaspoon vanilla extract

• 1/2 icing sugar mixture
• 1 teaspoon unsalted butter (at room temperature)
• 2 teaspoons milk
• 1/4 teaspoon ground cinnamon

Method

1. Preheat oven at 150 degrees.
2. Place all ingredients into a bowl. Stir until well combined (let your toddler have fun mixing all the ingredients together – it won’t matter if they over mix).
3. Pour mixture into a spring form tin (or line a tin with baking paper) and bake for 45 minutes at 150 degrees.
4. After the cake has cooled put all the Cinnamon Icing ingredients in a heatproof bowl. Place the bowl over a saucepan half-filled with boiling water (make sure the bowl doesn’t touch the water) and stir until smooth and runny.
5. Quickly spread the Cinnamon Icing all over the cake, and let it drip down the sides. We placed the cake on a cooling rack and put baking paper down on the bench to catch the over spill.
6. Serve warm or at room temperature.

Tip

If you’re in a rush this cake is just as yummy without the icing. Serve it with a dollop of fresh cream or just enjoy it on its own. Delicious!

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Apple Tea Cake

This apple tea cake is made with layers of apples and cinnamon encased in sweet cake and topped with a tart lemon drizzle. We’re happily indulging at any time of the day.

Adapted from Amy Traverso | The Apple Lover’s Cookbook | W.W. Norton & Company, 2020

My favorite school roommate used to get regular care packages from home containing a rich lemon pound cake that was drizzled with tart glaze. It was incredible (she was good at sharing). Twenty years later, that cake inspired this variation, in which a buttermilk pound cake is layered with very thin slices of apple and topped with tangy lemon glaze. When you slice the cake, you see the pretty layers—a lovely presentation.–Amy Traverso

What’s the best type of apple to use for this apple tea cake?

Firm and sweet apples with pronounced lemon flavors are particularly good here in this subtly flavored, not-quite-as-heavy-as-a-pound-cake tea cake. Try a Ginger Gold or Gravenstein if you can find one. Otherwise, a nice Pink Lady or Jazz would be great, too. [Editor’s Note: Gala also works quite well!]

Apple Tea Cake

• Quick Glance
• Quick Glance
• 40 M
• 3 H
• Serves 8 to 10

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Ingredients US Metric

• For the spiced apple cake
• 1 stick (4 oz) unsalted butter, at room temperature, plus more for the pan
• 1 cup granulated sugar
• 1 1/2 cups all-purpose flour, plus more for the pan
• 1 teaspoon table salt
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 2 large eggs plus 1 large egg yolk, at room temperature
• 1/2 cup buttermilk
• 4 to 6 ounces (1 small or 1/2 large) sweet apple, such as Honeycrisp, unpeeled, cored, halved lengthwise, and very thinly sliced (about 1/8 inch | 3 mm), preferably on a mandoline
• 1/2 teaspoon ground cinnamon
• For the glaze
• 2 tablespoons freshly squeezed lemon juice, plus more if needed
• 1 cup confectioners’ sugar

Directions

Preheat the oven to 350ºF (177°C). Adjust a rack to the middle position. Line a 8 1/2-by-4 1/2-inch (22-by-11-cm) loaf pan with parchment paper so there is some overhanging all sides.

In the bowl of a stand mixer fitted with the whisk attachment, combine the butter and sugar on high speed, scraping down the sides of the bowl occasionally, until pale, very fluffy, and, in the final moments, mousse-like, 8 to 12 minutes. (Alternatively, you can use a hand-held mixer and a large bowl.)

In a medium bowl, whisk together the flour, salt, baking powder, and baking soda.

Gradually add the eggs and egg yolk to the batter, 1 at a time, beating well after each addition.

Switch to your stand mixer’s paddle attachment. With the mixer on low speed, add 1/3 of the flour mixture and mix until just incorporated. Add half the buttermilk and briefly mix until combined. Repeat with another 1/3 of the flour mixture, then the remaining buttermilk, then the last of the flour mixture. Mix just until smooth—do not overmix.

Pour 1/3 of the batter into the prepared bread pan and smooth with an offset spatula or knife. Top the batter with half the apples, overlapping the slices if necessary. Sprinkle the apples with half the cinnamon. Repeat with an additional third of the batter and the remaining apples. Top with the remaining batter and smooth with a spatula.

Bake until the cake is golden brown, starting to pull away from the edges of the pan, and a cake tester inserted into the center comes out clean, 45 to 65 minutes.

In a medium bowl, stir the lemon juice into the confectioners’ sugar until smooth. If the glaze seems exceptionally thick, add more lemon juice, about 1 teaspoon at a time, until it reaches a pourable consistency.

Remove the cake from the oven and let it rest for 5 minutes in the pan. While the cake is still warm, poke the top all over with a toothpick inserted all the way. Slowly pour half the glaze on the cake and spread evenly with a spatula.

Let sit for 10 minutes to soak up the glaze, then use the parchment overhang to remove from the pan and cool completely on a wire rack, 45 to 60 minutes more.

When the cake is completely cool, drizzle generously with the remaining glaze, letting it run down the sides. Let the glaze dry before serving, about 30 minutes.

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Recipe Testers’ Reviews

Rosemary Wynn

What a nice fall cake. The lemon icing combines really well with the cake batter as well as the apple. The cake batter itself was good but the addition of the lemon and apple took it to the next level.

At first I was wondering how much apple you would taste with such a small ratio of apple to cake but it carried through just enough to have a nice crisp apple flavor. The tang of the icing is the perfect finish—even though the cake on it’s own would be nice as well.

The only issues I had were the outer part of the cake (the ends) was a little dry and the icing didn’t really absorb into the cake but mine might not have been liquidy enough.

I worried there wouldn’t be enough apple but it worked out just fine. I think instead of 1/3 on the bottom maybe 1/4 would be better? I felt like I ran out of batter at the top. It covered it ok but I was worried.

Olivia Bleitz

This is a great apple cake. Perfect as a simple fall dessert or with a cup of tea in the afternoon. It has a great apple flavor despite pretty minimal apple and the texture was on point (sometimes fruit heavy cakes can be pretty stodgy).

I was a little skeptical of the butter and sugar reaching a «mousse-like» texture, even with the whisk attachment (but was excited to find out what the final baked good would be like IF that happened!). Incredibly, at 9 1/2 minutes, poof, mousselike.

I used a Koru apple.

When I checked the cake at 45 minutes, the top was getting very dark but the inside was still underdone. I tented it with foil and baked another 13 minutes before it was cooked through.

Took close to an hour on the counter for the cake to cool completely but the final product was worth the wait! The bake was great all the way around and had that nice dark crust with a bright, white interior. I love that. It’s moist, has a soft crumb, and good apple and cinnamon flavor. The lemon glaze gave it a nice crunch on the exterior and was a great sharp contrast with the sweet and delicate flavor of the cake.

This will definitely be going into my rotation for the fall! I think there is a lot of room to play with the amount and size of apples going in or even adding another layer of slices in the cake or on top. This is a fun twist on classic flavors.

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