I love to bake cakes with apples and you can find many apple cake recipes that I had shared with you on my blog. Here is an easy to bake apple cake that I adapted from here. This Apple Tea Cake with cinnamon fragrance is delicious and flavourful with fresh apple slices on top and a final touch of sprinkling of demerara sugar which is not overly sweet. Only one egg is needed in the recipe and mixing the ingredients is a breeze. I must say it is quite a flat cake but nothing can stop me from having two slilces in a row with a cup of hot tea. Definitely a keeper recipe!

This recipes might interest you >>> Apple Cake Tart (苹果蛋糕挞) & Pistachio Apple Cake (开心果苹果蛋糕)

Apple Tea Cake

This Apple Tea Cake with cinnamon fragrance is delicious and flavourful with fresh apple slices on top and a final touch of sprinkling of demerara sugar

Author Ann Low

Prep Time 15

Cook Time 35

Total Time 50

Servings

Ingredients

80 g butter
90 g caster sugar
1 large egg - lightly beaten
1 tsp vanilla extract
1/2 tbsp lemon juice
150 g self-raising flour - or cake flour + 2tsp baking powder
1/2 tsp cinnamon powder
100 ml fresh milk
2 red skin apples - granny Smith
10 g melted butter
1 tbsp demerara sugar - or coarse sugar

Instructions

Preheat oven to 180 deg C. Grease a 8 inch (20 cm) springform pan, and line base with baking paper.
Use an electric beater to beat butter and caster sugar until light and creamy. Slowly add in beaten egg and beat until combined, then beat in the vanilla and lemon juice.
Sift flour and cinnamon over butter mixture, and add milk. Use a rubber spatula to fold together until just combined; don't over beat. Spread cake batter in prepared tin, and smooth the surface.
Core apples and cut into thin slices. Arrange apple slices on the batter. Bake for 35-40 minutes, or firm to a gentle touch in the centre. Brush warm cake with melted butter, and sprinkle with demerara sugar.
Leave cake to cool down completely before removing it from cake pan.