Name: Cinnamon Apple Teacake Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: British
Ingredients: 600g (1.2 lb) Granny Smith apples, peeled and cored (4 large or 5 small/medium apples); 2 1/2 tsp cinnamon powder; 4 tbsp (60g) unsalted butter, melted, divided; 2 tbsp white sugar; 1 1/2 cups (180g) plain/all purpose flour; 2 tsp baking powder; 1/2 tsp salt; 1/2 cup (120ml) oil (canola or vegetable); 2 large eggs, at room temperature (~55g/1.95 oz each); 3/4 cup (150g) white sugar, caster or superfine preferred; 2 tsp vanilla extract; 1 1/2 tbsp apricot jam (or other flavor); 1 tbsp water

Ingredients

600g / 1.2 lb Granny Smith apples, peeled and cored (or any other variety; about 4 large or 5 small/medium)

2 1/2 tsp cinnamon powder

50g / 3 tbsp unsalted butter, melted (divided)

2 tbsp white sugar (divided)

1 1/2 cups plain/all purpose flour

2 tsp baking powder

1/2 tsp salt

1/2 cup oil (canola or vegetable)

2 large eggs, at room temperature (~55g / 1.95 oz each)

3/4 cup white sugar, caster or superfine preferred

2 tsp vanilla extract

1 1/2 tbsp apricot jam (or other flavor)

1 tbsp water

Instructions

Step 1: Preheat your oven to 180°C / 350°F (all oven types). Grease a 20cm / 8″ springform pan with butter and line it with baking paper.

Step 2: Chop half of the apples into 1.25 cm / 1/2″ pieces and slice the other half into 3mm / 1/8″ thick slices. Place each in separate bowls.

Step 3: Sprinkle and drizzle each bowl of apples with half the melted butter, white sugar, and cinnamon powder; toss gently to coat. Set aside.

Step 4: In a large bowl, whisk together the flour, baking powder, salt, and remaining cinnamon powder.

Step 5: In a separate bowl, whisk the remaining melted butter, oil, eggs, remaining sugar, and vanilla extract until well combined.

Step 6: Pour the wet ingredients into the dry ingredients bowl and mix gently with a wooden spoon or rubber spatula until the flour is just incorporated.

Step 7: Fold in the chopped apples carefully to keep the cinnamon coating mostly on the apples rather than dispersed in the batter.

Step 8: Scrape the batter into the prepared pan and smooth the surface with a spatula.

Step 9: Arrange the sliced apples on top in a fanned circular pattern, overlapping the slices by about one-quarter to cover the surface evenly.

Step 10: Bake for 50 minutes or until a skewer inserted in the center comes out clean. If baking longer, cover loosely with foil to prevent the apples from burning.

Step 11: Remove the cake from the oven and place it on a cooling rack. Release the sides of the springform pan once slightly cooled.

Step 12: For the glaze, warm the apricot jam and water in a small bowl in the microwave for about 20 seconds, then stir to combine.

Step 13: Brush the glaze over the apple slices on top of the cake for a shiny, sweet finish.

Step 14: Allow the cake to cool for at least 30 minutes before slicing. It’s especially delicious when still slightly warm in the middle.

Tips & Variations

Use a mix of apple varieties for different flavors and textures in the cake.

Substitute apricot jam with peach or raspberry jam for a unique glaze twist.

For extra crunch, sprinkle chopped walnuts or pecans on top before baking.

Ensure eggs are at room temperature to help the batter mix evenly and rise well.

Storage

Store any leftover teacake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. Reheat slices gently in the microwave for 15–20 seconds to enjoy it warm. For longer storage, wrap tightly and freeze for up to 1 month; thaw overnight in the refrigerator before reheating.

FAQs

Can I use other types of apples?

Yes, you can use any apple variety you prefer. Granny Smith apples provide a nice tartness, but sweeter apples like Fuji or Gala will make the cake sweeter and softer.

Can I make this recipe gluten-free?

To make this teacake gluten-free, substitute the plain flour with a gluten-free all-purpose blend, ensuring it includes xanthan gum or another binder for best texture.