Apple Tea Cake

How to Make Apple Tea Cake

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1. Heat the oven to 180°C / 350°F and grease and line a 20 cm round springform tin.

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2. Beat the butter and 125 g of sugar for 3 minutes, until pale and creamy, then beat in the eggs one at a time and the vanilla.

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3. Fold in the flour and milk in two alternating additions until just combined.

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4. Spoon the batter into the tin and smooth the top.

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5. Arrange the apple slices in overlapping circles over the surface, pressing them in lightly.

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6. Mix the tablespoon of sugar with the cinnamon and sprinkle it over the apples.

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7. Bake for 40 to 45 minutes, until golden and a skewer inserted into the cake comes out clean.

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8. Brush the warm cake with the apricot jam, cool in the tin for 10 minutes and serve warm.

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Tips for Making Apple Tea Cake

• Slice the apples thin and arrange them close. They shrink as they bake, and gaps leave bare batter on top.
• Beat the butter and sugar well. Three minutes of creaming gives the cake its soft, light crumb.
• Serve it warm. The apples are juiciest and the cinnamon sugar crunchiest in the first hour.

Common Substitutions & Variations

• No self-raising flour to hand? Use the same weight of plain flour plus 2 teaspoons of baking powder per 150 g.

What to Serve with Apple Tea Cake

• Whipped cream or ice cream
• A cup of tea
• Custard

Storing & Reheating Apple Tea Cake

Keeps in an airtight tin for up to 3 days. Warm slices in a 160°C oven for 10 minutes. Freeze for up to 2 months.

Apple Tea Cake FAQ: Common Questions

Apple Tea Cake Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.