Cinnamon Apple Teacake
Apples take centre stage in this lovely teacake! The crumb is soft and beautifully moist, there’s apple inside and on top.
- 1.2 lb Granny Smith apples, peeled and cored (or any other – red, green, golden) (4 large, 5 small/medium)
- 2 1/2 tsp cinnamon powder
- 3 tbsp unsalted butter, melted
- 2 tbsp white sugar
- 1 1/2 cups flour, plain/all purpose
- 2 tsp baking powder
- 1/2 tsp salt
- 4 tbsp unsalted butter, melted
- 1/2 cup oil (canola, vegetable)
- 2 large eggs, at room temperature
- 3/4 cup white sugar, caster / superfine best (but not essential)
- 2 tsp vanilla extract
- 1 1/2 tbsp apricot jam (or other flavor)
- 1 tbsp water
Preheat oven to 350°F.
Grease a 8″ springform pan with butter, then line with parchment paper.
Chop half the apples into 1/2″ pieces.
Slice the other half into 1/8″ thick slices.
Place into separate bowls. Sprinkle/drizzle each bowl with half the butter, sugar and cinnamon. Toss to coat, set aside.
Whisk Dry ingredients in a large bowl.
Pour Wet ingredients in a separate bowl in the order listed. Whisk well to combine.
Pour Wet into the Dry ingredients bowl. Mix with a wooden spoon or rubber spatula until flour is incorporated.
Add chopped apple. Gently mix through until JUST dispersed (to keep cinnamon on apple, not dispersed through batter).
Scrape into cake pan, smooth surface.
Top with sliced apples – fan them out in a circle, overlapping each other by 1/4 (fiddle away to use up all the apple / make it even!).
Bake 50 minutes, or until skewer inserted into the centre comes out clean. Cover loosely with foil if you have to bake beyond 50 min (to stop apples burning).
Place on cooling rack, release sides of springform pan.
GLAZE & SERVE:
Heat Glaze: Place jam and water in a small bowl, microwave 20 seconds to warm, then mix.
Glaze: Brush apples on surface with glaze.
Cool: Allow to cool at least 30 minutes before cutting with sharp knife. It is sheer perfection when it’s still slightly warm in the middle.