Apple Tea Cake

My Apple Tea Cake is certain to become a family favourite. It is a simple cake, not fancy or elaborate, but one that 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!

Course Afternoon Tea, Dessert, Morning Tea

Cuisine British

Prep Time 20

Cook Time 1

Cooling Time 4

Total Time 5 20

Servings people

Calories 393kcal

Author Alexandra Cook - It's Not Complicated Recipes

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.

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