My Apple Tea Cake is certain to become a family favourite. It is a simple cake, not fancy or elaborate, but one which provides immense satisfaction and is the perfect cake to serve for morning or afternoon tea. The buttery, tender cake is filled with chunks of apple and has a moist texture due to the addition of sour cream. After baking, the top is brushed with melted butter and then sprinkled with a mixture of cinnamon and sugar. So good!
Why You'll Love This Recipe:
- It is made from store cupboard ingredients that you may already have on hand.
- Like my Cinnamon Tea Cake or Blueberry Loaf Cake, this Apple Tea Cake creates a feeling of comfort and nostalgia, the aroma drawing everyone to the kitchen in pleasurable anticipation.
- The warm notes of cinnamon spiced sugar perfectly complement the slightly tart apples and remind us of autumn/fall, but thankfully for many of us, this cake can be enjoyed all year.
- Your home will fill with the enticing aroma of freshly baked cake, and it is difficult to wait for it to cool sufficiently to enjoy.
- When you make a cake yourself, you can control the quality of the ingredients. There are no unnecessary preservatives or additives that may be in commercially prepared cakes.
Recipe Inspiration: sometimes the simplest pleasures provide the greatest satisfaction, and that is definitely true for this easy cake recipe. Apple and cinnamon is a combination that is up there with the best!
Ingredients and Substitutions:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
- Plain/all-purpose flour - a versatile, general use flour that does not contain a raising agent.
- Ground cinnamon – a warm spice, and a classic accompaniment to apples.
- Sea salt – a small amount of salt enhances the flavours in the cake.
- Baking powder – one of the raising agents.
- Baking soda – the acidity of sour cream interacts with baking soda as a raising agent.
- Apples – we have used Granny Smith apples; they are ideal for baking as they have a slight tartness and hold their shape.
- Caster/superfine sugar – dissolves more readily than regular granulated sugar when creamed with the butter.
- Unsalted butter – unsalted butter is preferred so we can control the amount of salt in the recipe. The amount of salt added to butter varies enormously between brands.
- Sour cream – we prefer full fat sour cream for added moisture and richness.
- Eggs – we use large free-range eggs.
- Vanilla extract – for the best flavour, use vanilla naturally extracted from the bean, not one which is artificially flavoured.
- Granulated sugar – regular granulated sugar is used in the topping with cinnamon as it has greater crunch.
Variations:
Flour – if you prefer, this cake can be made with gluten-free plain/all-purpose flour. Ensure your flour blend contains xanthan gum.
Spice – nutmeg and ginger are also good companions with apple.
Cinnamon Sugar Topping – alternatively, you could just dust the cake with icing/powdered sugar if you prefer.
How To Make an Apple Tea Cake:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
1 – Cream the wet ingredients:
In a large bowl, add the butter, sugar and vanilla and beat for a couple of minutes, until pale and creamy.
Add the eggs and beat until combined, then add in the sour cream and mix to combine.
2 – Combine your dry ingredients:
In a separate bowl, combine the flour, cinnamon, salt, baking powder and baking soda. Add in the chopped apples and stir so the apple is coated.
3 – Combine your two mixtures:
With a large spoon, add your wet ingredients to the dry, and fold until everything is just combined.
4 – Add to your tin:
Add the mixture to your prepared tin, and use an offset spatula to smooth the top of the cake. Bake in your preheated oven for 55-60 minutes, or until a skewer comes out cleanly.
While the cake is baking, make your cinnamon sugar topping.
Tips for Success, Storage and FAQs:
As with most baked goods, they are at their best when enjoyed shortly after baking. However, due to the addition of sour cream, the cake will still be moist the following day.
Store it in an airtight container in a cool, dry location for up to 3 days. If the weather is warm, store in the fridge and bring to room temperature before eating.
Yes, it freezes well. Store wrapped slices of cake it in an airtight freezer-safe container for up to 3 months. Alternatively, wrap well in cling wrap and then in foil. Return to room temperature for serving.
My preference is for Granny Smith apples. I like their slight tartness and the fact that they hold their shape when baking. However, you can use any apple that you prefer.
Top Tip:
For the best result, have your ingredients at room temperature as this helps them amalgamate.
Also, do not over-mix the batter or it will negatively affect the texture of the cake. Mix until the flour is just incorporated.
Serving Suggestions:
This lovely Apple Tea Cake is extremely versatile. As the name implies, it is perfect served for morning or afternoon tea. Some other serving suggestions are:
- As a special breakfast – the plain nature of the cake makes it suitable when time is short.
- Take the cake on picnics, to potlucks or add to lunch boxes. It travels extremely well.
- Enjoy it with loved ones when you feel the need for something familiar and comforting.
- Serve it warm for dessert with a dollop of whipped cream or our No-Churn Vanilla Ice Cream. So good!
This delicious, light, moist cake will be a great addition to your baking repertoire. I am certain that this Apple Tea Cake will become as popular with your family as it is with mine.
Alex xx
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Apple Tea Cake
Please note:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results. All oven temperatures listed are for fan forced.
Ingredients
For the Cake:
- 220 g (1 cup) caster/superfine sugar
- 125 g (½ cup) unsalted butter – at cool room temperature
- 1 teaspoon vanilla extract
- 2 large eggs – at room temperature
- 125 g (½ cup) full-fat sour cream - at cool room temperature
- 2 lge Granny Smith apples – peeled, cored and chopped into 1cm (0.5 inch) pieces – prepared weight was 300 g (10.5 oz) See Note 1
- 225 g (1 ½ cups) plain/all-purpose flour See Note 2
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 1 teaspoon ground cinnamon
For the Cinnamon Sugar Topping:
- 1 tablespoon (20 g) unsalted butter See Note 3
- 1 teaspoon ground cinnamon
- 1 ½ tablespoon granulated sugar
Instructions
- Preheat your oven to 180 degrees C (355 F).
- Grease and line the base and sides of a 19 cm (7.5 inch) spring form tin with removable sides.
- In a large bowl, add the butter, sugar and vanilla and beat using electric hand beaters for a couple of minutes, or until pale and creamy.
- Add in the eggs and beat until combined. Add in the sour cream and beat until combined.
- In a separate bowl, combine the flour, cinnamon, salt, baking soda and powder. Add in the chopped apples and stir so the apple is coated.
- With a large spoon, add your wet ingredients to the dry, and fold until everything is just combined. The mixture will be thick.
- Add the mixture to your prepared tin, and use an offset spatula to smooth out the top of the cake. Tap the tin gently on the bench a few times to remove any air bubbles.
- Bake the cake in your preheated oven for 55-60 minutes, until a skewer comes out cleanly.
- While the cake is baking, start to prepare the topping by melting the 1 tablespoon of butter. In a small bowl, combine the cinnamon and sugar.
- When the cake is cooked, brush with the melted butter while it is still warm, and evenly sprinkle over the cinnamon sugar.
- Allow to cool for 10 minutes before removing the sides and letting the cake cool completely before slicing.
Notes
- Apples: 300 g (10.5 oz) is the prepared weight once the peel/core has been removed. We use and recommend Granny Smith apples. If you prefer to use another type, ensure it is one that will hold its shape while baking.
- Measurements: for the most accurate measurements when baking, we suggest you weigh your ingredients.
- Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons).
- Storage: store the Apple Tea Cake in an airtight container in a cool, dry location for up to 3 days. If the weather is warm, store in the fridge and bring to room temperature before eating.
- Freezing: wrap slices in cling wrap and then in foil to avoid freezer burn, before placing in an airtight freezer safe container for up to 3 months. Return to room temperature for serving.
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
Joan Halliday says
I tried this delicious tea cake for the first time and it came out perfect. Light and fluffy served warm with cream. A real hit with my friends for afternoon tea.
Thank you Alexandra
Alexandra Cook says
Thank you so much, Joan!
I am so happy to hear you enjoyed the cake so much 🙂 Alex xo
Ann says
I just made this Apple tea cake for my family and it’s absolutely delicious. So yuuummy!! My house smells like a bakery. I’m sure my neighbours can smell my house too 🩷 Thankyou for such a beautiful recipe.
Alexandra Cook says
Hello Ann,
Thank you so much for giving this recipe a try 🙂 I am so thrilled to hear you enjoyed it so much.
Alex xo
Jean says
This cake was a hit on Easter. Thanks for the recipe.
Alexandra Cook says
Thank you for making this recipe, Jean, and I am so pleased you enjoyed it 🙂
Alex xo
Cheryl T says
Absolutely delicious
Alexandra Cook says
Thank you so much, Cheryl! xo
Cheryl T says
Made this delicious cake for friends it was a huge success, some asking for a second slice. Easy to make , lovely light but moist texture definitely a keeper
Alexandra Cook says
Hi Cheryl,
I am so happy to hear this, thank you!
Really appreciate you taking the time to leave a comment. Alex xo