Cinnamon Apple Teacake with Glazed Apples
A soft, warmly spiced apple cake with tender fruit inside, a fanned apple topping, and a quick apricot glaze.
Prep: 15 minutes
Cook: 50 minutes
Total: 1 hour 5 minutes
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.