One Bowl Apple Tea Cake
Flavour: Buttery-rich cake with bright freshness of the apples and a hint of spice.
Texture: Once baked the exterior has a buttery, slightly crispy texture but the interior is soft and moist.
Time & Difficulty: 1/5. This recipe is really simple just mix, proof, dump into and bake. You’ll have a delicious cake in around 1 hour!
Versatility: Very! Don’t like Apples? Try nectarines or peaches. So many fruits and berries work nicely.
Ingredients in this Apple Tea Cake
A good butter brand is best because the base of this cake is basically a rich yellow ‘butter’ cake. I use good quality lightly salted grass-fed butter, therefore, no salt is added to this recipe. Yes, you can use unsalted butter but add 1/4-1/2 tsp salt.
You’ll use sugar in two places for this cake: in the batter and sprinkled on top. I prefer to use a fine caster/bakers sugar in the cake as it creams nicely with the butter and dissolves quicker. Then top with a coarse raw or turbinado sugar to give some nice crunch and bakery-style effect.
Vanilla extract is not necessary for the structure of this or any baking recipe. However, leaving it out will change the flavour, some recipes more that others. Vanilla in baking is like adding salt to savoury foods, it enhances all the other flavours in the recipe. Without it, cookies and cakes don’t have the richness that we know and love. Extract or Vanilla bean paste is what I use and recommend. Extract is a natural product, but essence is synthetic and doesn’t have the rich flavour you need.
Large eggs are always recommended when baking so that they give consistent results every time and you avoid having an ‘eggy’ taste. Use eggs in cartons labelled “large eggs” which are 55 – 60g / 2 oz each. This is an industry-standard and most international bakers’ recipes use this size. In a pinch and have larger eggs? Crack an egg into a bowl, whisk then measure out 50 ml / 48-50 grams. Ta-dah!
Nothing fancy here, just your good ole all-purpose/plain flour. This recipe is old school but that being said if you want, you can swap out for a gluten free blend! Or, if you want to make it healthy-ish, you can try out a wholemeal/wheat flour too! Be aware that different flour blends may create different results therefor you may need to tweak them.
Baking powder is the classic leavener you’ll need when it comes to most cakes, cupcakes and muffins. The ratio of flour to baking powder is lower to give you just enough aeration but leaving with you a slightly denser cake.
Granny smith apples
Growing up that these were the ONLY apples to use for baking by my grandma. The crisp, slightly sour flavour works great with baked goods as they tend to hold their shape really when they cook. In a pinch, nearly any apple will work though.
Setting you up for success: Apple Tea Cake tips & tricks
Here is a round up all our tips for your perfect apple tea cake.
- Use good quality butter: The better quality butter, the more delicious the results. This doesn’t mean buying the most expensive! Find Australian and European style butter that have a higher fat content, meaning flakier, crisper results. Grass-fed cows also have a more yellow appearance as the happy cows have been eating fresh grass which contains beta-carotene. beta-carotene converts into vitamin A (AKA retinol). Vitamin A is linked to improved eye health and a strong immune system.
- Cream the butter and sugar until pale: There is 2 things that beating the butter and sugar together with a hand/stand mixer (or by hand if you’re feeling strong). 1. Helps to dissolve the sugar and disperse itself throughout the butter. 2. It traps air within the fat/sugar network, creating a leavening (or rising) effect as the cake bakes = a lighter, fluffier texture.
- Don’t over mix the batter: Over mixing your batter can produce dense, dry cake. To preserve that moist, tender crumb that you want, fold the batter together until just combined while ensuring that the apple chunks are evenly distributed.
- Sprinkle with coarse sugar: This is easily the most important step. I love using a coarse raw or turbinado sugar, but granulated white sugar also works fine. You just need some type of sugar to give a slight crunchy texture on top.
How to store this Apple Tea Cake
I can almost guarantee that this apple tea cake wont last long, so this is sort of a trick question. It’s one of those cakes that you keep snacking on and then realise is all gone. BUT, if you do have any left, you can store it in an air tight container, plastic bag, covered plate, or under a cake dome for up to 4 days!
BUUUUUT… How to refresh and reheat the apple tea cake
The cake may go slightly soft the next day. Simple place into a 160°C/320°F oven for 4-6 minutes to crisp up the outside and have it smelling and tasting fresh and delicious again.
One Bowl Apple Tea Cake
- large bowl
- hand mixer
- 18cm/7inch round cake tin.
- 114 g (½ cups) salted butter
- 100 g (½ cups) caster /bakers sugar granulated is fine as a substitute but i use caster sugar as it dissolves quicker
- 1 tsp vanilla extract
- 2 large eggs (room temperature)
- 150 g (1¼ cups) plain flour
- 1 tsp baking powder
- 2 granny smith apples peeled & chopped
- 2 tbsp raw or turbinado sugar sub with white sugar if necessary
- Preheat oven to 180°C/350°F. Line a round 18cm/7inch round cake tin.
- In a medium bowl, stir together the flour and baking powder. Set aside.
- In a large bowl, cream together the butter, sugar and vanilla with a hand mixer or whisk until pale and creamy. Add one egg at a time until well combined.
- Mix in the flour mixture gently until just combined then fold in the chopped apples.
- Add mixture into prepared cake tin, smooth out surface and sprinkle with sugar.
- Bake for 40 mins until a toothpick inserted comes clean and top is golden. Serve warm or cooled on it's own or with cream/ice cream.
Delicious Variations, Substitute the apple for
- Berries (fresh or frozen)
- Whatever your heart desires!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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