Why You’ll Love This Recipe

I like this recipe because it’s simple to make — no electric mixer needed — yet it delivers a bakery-quality cake. The batter comes together quickly with basic ingredients, and the apples do all the work of keeping it moist. The combination of spiced apples inside and on top makes the cake look beautiful and taste even better. It’s a cozy, comforting bake that stays soft for days.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Cinnamon Apples
600g Granny Smith apples, peeled and cored (or any variety)
2 1/2 tsp cinnamon powder
50g unsalted butter, melted
2 tbsp white sugar

Dry
1 1/2 cups plain flour
2 tsp baking powder
1/2 tsp salt

Wet
4 tbsp unsalted butter, melted
1/2 cup oil (canola or vegetable)
2 large eggs, at room temperature
3/4 cup white sugar (caster or superfine preferred)
2 tsp vanilla extract

Glaze (optional)
1 1/2 tbsp apricot jam (or any preferred flavor)
1 tbsp water

Directions

Step 1
I preheat the oven to 180°C (350°F). Then I grease a 20cm (8-inch) springform pan with butter and line it with baking paper.

Step 2
I prepare the apples by chopping half into 1.25cm (1/2-inch) pieces and slicing the other half thinly (about 3mm). I place them in separate bowls, drizzle each with half the melted butter, sprinkle with half the sugar and cinnamon, then toss to coat. I set both bowls aside.

Step 3
In a large bowl, I whisk together the flour, baking powder, and salt. In another bowl, I combine the melted butter, oil, eggs, sugar, and vanilla, whisking until smooth.

Step 4
I pour the wet mixture into the dry ingredients and mix with a wooden spoon or spatula just until combined. I fold in the chopped apples gently, keeping the cinnamon coating mostly on the fruit instead of blending it into the batter.

Step 5
I pour the batter into the prepared pan and smooth the surface. Then I arrange the sliced apples in a circular pattern on top, overlapping slightly to create a lovely fan shape.

Step 6
I bake the cake for 50 minutes, or until a skewer inserted into the center comes out clean. If it needs longer, I cover the top loosely with foil to prevent the apples from burning and bake for another 5–10 minutes as needed.

Step 7
Once baked, I place the cake on a cooling rack and release the sides of the springform pan.

Step 8
For the glaze, I heat the apricot jam and water in the microwave for about 20 seconds, then mix until smooth. I brush it over the top of the apples for a shiny finish. I let the cake cool for at least 30 minutes before slicing — it’s best when still slightly warm in the center.

Servings and Timing

This recipe makes 12 slices. It takes about 15 minutes to prepare and 50 minutes to bake, for a total of 1 hour and 5 minutes.

Variations

Sometimes I use pears instead of apples for a twist, or I mix in a handful of raisins or chopped nuts for texture. I also like dusting the top with a little cinnamon sugar before baking for extra flavor. For a citrus note, I add a teaspoon of lemon zest to the batter.

Storage/Reheating

I store the cake covered at room temperature for up to 4 days, or in the refrigerator if it’s warm outside. I always bring it back to room temperature before serving — it’s much softer and more flavorful that way. It also freezes well for up to a month; I thaw it overnight and warm it slightly before serving.

FAQs

Can I use a different type of apple?

Yes, I can use any kind — Granny Smith, Gala, Fuji, or Golden Delicious all work beautifully.

Do I need to peel the apples?

I prefer peeling them for a smoother texture, but keeping the skins on adds a rustic touch.

Can I make this cake gluten-free?

Yes, I can use a 1:1 gluten-free flour blend instead of regular flour.

What if I don’t have a springform pan?

A regular round cake pan works fine; I just line it well with baking paper for easy removal.

Can I skip the glaze?

Yes, it’s optional. The cake is delicious on its own, but the glaze adds a lovely sheen.

How do I know when it’s done?

I insert a skewer into the center — if it comes out clean, it’s ready. Juicier apples might require a few extra minutes.

Can I use less sugar?

Yes, I can reduce the sugar slightly without affecting the texture much.

Can I make this into muffins?

Absolutely. I divide the batter into muffin tins and bake for about 20–25 minutes.

Can I serve it with ice cream?

Yes, vanilla ice cream or whipped cream pairs beautifully with the warm cake.

How long does it stay moist?

This cake stays soft and moist for up to four days, thanks to the apples.

Conclusion

I love how this cinnamon apple teacake is simple yet full of flavor and texture. The tender apples, warm spices, and moist crumb make it the perfect treat for any time of day. It’s a comforting, homely cake that never fails to impress, especially when enjoyed with a cup of tea or coffee.