Cinnamon Apple Teacake

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!