This cinnamon apple teacake brings together a soft, tender crumb and two layers of apple flavor: cinnamon-coated pieces folded through the batter and thin slices fanned over the top. The cake is mixed by hand, baked in an 8-inch springform pan, and finished with a warm apricot glaze that makes the fruit shine. It is easy enough for an afternoon bake but polished enough for a brunch table, dessert plate, or make-ahead treat.
What makes this cinnamon apple teacake special
The cake has a simple structure, but the apple treatment gives it character. Chopped fruit keeps the middle moist and pleasantly textured, while thin slices soften into a neat, fragrant topping. A little cinnamon is tossed directly with the apples so the spice stays concentrated around the fruit instead of disappearing into the batter. The combination of melted butter and oil keeps the crumb rich without requiring an electric mixer.
Choose firm apples that hold their shape in the oven. Granny Smith apples bring a bright contrast to the sweet batter, though another crisp red, green, or golden apple also works. The apricot jam glaze is not just decoration: it adds a light gloss and a gentle fruity finish without making the cake heavy.
Why the method works
Separating the chopped and sliced apples lets each piece do a different job. The chopped pieces nestle into the batter and release enough moisture to keep the cake tender. The slices are arranged on top, where they become soft and lightly caramelized. Mixing the wet ingredients separately also makes the hand-mixed batter quick and even. Once the flour is incorporated, stop stirring; a few gentle folds are all that is needed to avoid a dense crumb.
Ingredients for cinnamon apple teacake
- 600 g Granny Smith apples, peeled and cored
- 2 1/2 teaspoons cinnamon powder
- 50 g unsalted butter, melted, plus 60 g melted butter for the batter
- 2 tablespoons white sugar for the apples, plus 3/4 cup for the batter
- 1 1/2 cups plain all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup canola or vegetable oil
- 2 large eggs at room temperature
- 2 teaspoons vanilla extract
- 1 1/2 tablespoons apricot jam
- 1 tablespoon water
How to make the cake
Begin by heating the oven to 180°C/350°F. Grease a 20 cm/8-inch springform pan and line it with baking paper. The removable sides make it easier to release this soft, fruit-topped cake without disturbing the apple pattern.
- Heat the oven to 180°C/350°F and grease and line a 20cm/8-inch springform pan.
- Chop half the apples into 1/2-inch pieces and slice the remaining half about 1/8 inch thick.
- Put the chopped and sliced apples in separate bowls. Divide the melted apple butter, white sugar, and cinnamon between them, toss to coat, and set aside.
- Whisk the flour, baking powder, and salt in a large bowl.
- In a separate bowl, whisk the melted batter butter, oil, eggs, sugar, and vanilla until combined.
- Pour the wet mixture into the dry ingredients and stir with a wooden spoon or rubber spatula until the flour is incorporated.
- Fold in the chopped apples gently, just until dispersed.
- Scrape the batter into the pan and smooth the surface. Fan the sliced apples over the top in overlapping circles.
- Bake for about 50 minutes, until a skewer inserted in the centre comes out clean. Cover loosely with foil if the apples brown before the cake is done.
- Set the pan on a cooling rack and release the springform sides.
- Warm the apricot jam and water for 20 seconds, stir, and brush the glaze over the apples.
- Cool for at least 30 minutes before slicing; serve slightly warm or at room temperature.
How to tell when it is done
Look for a lightly golden edge, a set centre, and apple slices that are tender enough for a skewer or thin knife to pass through easily. A skewer inserted into the centre should not carry wet batter. Because apples vary in size and moisture, the cake may need a few extra minutes. Foil protects the sliced fruit while the middle finishes baking.
Serving ideas
Serve the cake slightly warm for the softest, most fragrant centre, or let it cool fully for cleaner slices. It is lovely with plain yogurt, softly whipped cream, vanilla ice cream, or a small spoonful of custard. For a simple afternoon tea, serve thin wedges with black tea or coffee. For brunch, pair it with fresh fruit and a sharp, unsweetened yogurt to balance the glaze.
Tips and an optional variation
Cut the apples to the stated sizes so the chopped fruit cooks through while the topping remains recognizable. Keep the cinnamon coating with the apples rather than stirring it into the whole batter; this gives the finished cake distinct warm apple pockets. The most useful recipe-specific tip is to line the springform base and sides carefully, because the glaze can make the top slightly sticky as it cools.
Optional variation: use a crisp pear in place of some or all of the apples. Keep the same quantities and slice the fruit thinly, then check the centre with a skewer near the end of baking. This changes the fruit character but keeps the original cake method intact.
Storage and reheating
Store the cooled cake covered at room temperature for up to two days, or refrigerate it for longer storage. Bring chilled slices toward room temperature before serving so the crumb softens. To warm one slice, heat it briefly until just warm, not hot; the glaze can become very sticky if overheated. Keep the cake covered so the exposed crumb does not dry out.
Search-query answers
Can I make apple teacake without an electric mixer?
Yes. This recipe is designed for hand mixing. Whisk the wet ingredients, combine them with the dry ingredients, and stop as soon as the flour disappears.
What apples are best for apple teacake?
Firm Granny Smith apples are a reliable choice because their tartness balances the sweet cake and their flesh holds up during baking. Crisp red or golden apples also work.
Why is my apple cake still wet in the centre?
Apples release different amounts of moisture, and pans or ovens vary. Continue baking until the centre skewer is clean, covering the top loosely with foil if the apples are already brown.
FAQs: Frequently asked questions
This cinnamon apple teacake is at its best when the apple topping is glossy, the centre is tender, and the cake is cut into generous wedges. Keep the preparation simple, watch the centre rather than the clock alone, and let the fruit remain the focus.
Cinnamon Apple Teacake with Glazed Apples
Ingredients
Ingredients
- 600 g Granny Smith apples peeled and cored; half chopped into 1/2-inch pieces and half sliced 1/8 inch thick
- 2 1/2 tsp cinnamon powder divided for coating the chopped and sliced apples
- 50 g unsalted butter melted, divided for the apples
- 2 tbsp white sugar divided for the apples
- 1 1/2 cups plain all-purpose flour whisked with the dry ingredients
- 2 tsp baking powder whisked with flour
- 1/2 tsp salt whisked with the dry ingredients
- 60 g unsalted butter melted for the batter
- 1/2 cup canola or vegetable oil for the batter
- 2 large eggs at room temperature
- 3/4 cup white sugar for the batter
- 2 tsp vanilla extract for the batter
- 1 1/2 tbsp apricot jam for the glaze
- 1 tbsp water for thinning the glaze
Instructions
Instructions
- Heat the oven to 180°C/350°F and grease and line a 20cm/8-inch springform pan.
- Chop half the apples into 1/2-inch pieces and slice the remaining half about 1/8 inch thick.
- Put the chopped and sliced apples in separate bowls. Divide the melted apple butter, white sugar, and cinnamon between them, toss to coat, and set aside.
- Whisk the flour, baking powder, and salt in a large bowl.
- In a separate bowl, whisk the melted batter butter, oil, eggs, sugar, and vanilla until combined.
- Pour the wet mixture into the dry ingredients and stir with a wooden spoon or rubber spatula until the flour is incorporated.
- Fold in the chopped apples gently, just until dispersed.
- Scrape the batter into the pan and smooth the surface. Fan the sliced apples over the top in overlapping circles.
- Bake for about 50 minutes, until a skewer inserted in the centre comes out clean. Cover loosely with foil if the apples brown before the cake is done.
- Set the pan on a cooling rack and release the springform sides.
- Warm the apricot jam and water for 20 seconds, stir, and brush the glaze over the apples.
- Cool for at least 30 minutes before slicing; serve slightly warm or at room temperature.
