Best Apple Tea Cake Recipes

EASY APPLE TEA LOAF CAKE

Steps:

• Preheat the oven to 150. Cream the butter with the sugar with an electric whisk for at least 2 mins
• Whisk in the 2 eggs
• Sieve the flour and cinnamon and ginger into the mixture and fold in. Add the chopped apple by folding in too
• Place in a greased or silicon loaf tin and bake for 40 mins. Put a skewer in the middle of cake to see if it comes out clean. If not cooked give it 5 mins longer
• After cooled for 10 mins place cake on a wire rack. When completely cooled drizzle melted chocolate on top if desired

GRAN'S APPLE TEA CAKE

Steps:

• Line a large cake tin with baking paper, and pre heat oven to 180 degrees celcius.
• Sift together flour, baking powder, mixed spice and 1/2 teaspoon of cinnamon, and set aside.
• Cream butter and sugar together until light and fluffy.
• Gradually add eggs, beating mix after each addition. The mixture may separate at this point, this is natural so either ignore it (as i do) or add a tablespoon of the flour mix to 'settle' it down.
• Carefully fold in dry ingredients, alternating with apple.
• Add milk if necessary to get a thick creamy texture.
• Turn cake into the tin, and top with apple slices (i like to make this into a nice pattern).
• Combine cinnamon and sugar, and sprinkle over apple slices.
• Bake for one hour, or until cake springs back to the touch.
• I find this cake doubles well, although you need to be careful of cooking time. It also freezes well.

SOPHIE'S APPLE TEA CAKE WITH CARMELIZED VERJUICE SYRUP

Steps:

• Method
• Peel and core the apples, then cut them into eighths and put them into a saucepan with 1/4 cup castor sugar and the verjuice. Bring to a boil over a high heat, then gently stir until the sugar has dissolved. Turn off the heat but don't move the pan. Leave the apple in this light syrup for 10 minutes, then drain, reserving the syrup (you should have about 3 fluid ounces).
• Preheat the oven to 180°C and grease and line a 22 cm springform tin. To make the cake, cream the butter and castor sugar until pale and thick. Add the eggs one at a time, beating well after each addition. (If the mixture starts to curdle, add a tablespoon of the measured flour to stablize it.) Sift the flour, bicarbonate of soda, cream of tartar and salt and add alternately to the egg mixture with the milk and vanilla extract. Spoon the batter into the prepared tin and smooth the top.
• Arrange the apple on the top in a concentric pattern, pushing the pieces into the batter slightly. Mix 2 teaspoons castor sugar and the ground cassia and sprinkle evenly over the top. Bake for 45 minutes or until a skewer inserted into the centre of the cake comes out clean. Let the cake stand in the tin for at least 10 minutes, then remove the tin carefully.
• While the cake is cooking, make the syrup. Have iced water ready in the sink or a large bowl. Bring the verjuice and castor sugar to a boil in a saucepan and cook until a deep, golden brown. Remove the caramel from the heat and cautiously add the reserved apple cooking syrup - the mixture may spit a little. Stand the saucepan in the iced water immediately to arrest the cooking, then pour into a jug ready to serve.
• To Serve
• To serve, brush the warm cake with the syrup. Put a wedge of warm cake onto each plate (one with a gently lip is best), then ladle over the syrup and offer with a hearty dollop of thick cream.

APPLE TEA CAKE

Steps:

• 1. Step 1 Cream butter and sugar, add egg and beat well, add flour and milk gradually blending all carefully. Peel and slice apple thinly.
• 2. Step 2 Place mixture into a cake tin then arrange apples on top. Cook for about 40 mins or until skewer comes out clean in a 180c degrees oven. Remove from tin while hot butter the top and sprinkle with cinnamon and sugar.I use Demerara sugar

APPLE TEA CAKE

Steps:

• Line 2 x 23cm springform cake tins with baking paper, and lightly grease them.
• Melt the butter and caster sugar by placing in a microwave-safe bowl, then microwaving on high for 2 minutes. Set aside.
• Peel, core and slice apples, then place in a microwave safe bowl, add water and cover with clingwrap. Pierce several holes in the clingwrap then microwave on high for 12 minutes. Carefully remove the clingwrap and tip the apples into a colander to drain excess moisture. Set aside.
• Put the butter mixture into the bowl of a mixer and aerate for 1 minute on medium speed. Add the eggs one at a time and mix on low speed. Add vanilla essence and mix through.
• Sift the flour into the bowl and gently fold through until the batter is smooth.
• Divide the batter between the 2 cake tins and smooth it out with a spatula. Top each cake with half the apple, half the slivered almonds, and sprinkle each with half the extra caster sugar.
• Bake in a preheated 160C oven for 20 minutes, then increase the temperature to 185C and cook for a further 10 minutes, or until the cakes are brown on top. The cakes are cooked when a skewer comes out clean. Serve warm or at room temperature.

SOPHIE'S APPLE TEA CAKE WITH CARMELIZED VERJUICE SYRUP RECIPE | EPICURIOUS.COM

Steps:

• Method
• Peel and core the apples, then cut them into eighths and put them into a saucepan with 1/4 cup castor sugar and the verjuice. Bring to a boil over a high heat, then gently stir until the sugar has dissolved. Turn off the heat but don't move the pan. Leave the apple in this light syrup for 10 minutes, then drain, reserving the syrup (you should have about 3 fluid ounces).
• Preheat the oven to 180°C and grease and line a 22 cm springform tin. To make the cake, cream the butter and castor sugar until pale and thick. Add the eggs one at a time, beating well after each addition. (If the mixture starts to curdle, add a tablespoon of the measured flour to stablize it.) Sift the flour, bicarbonate of soda, cream of tartar and salt and add alternately to the egg mixture with the milk and vanilla extract. Spoon the batter into the prepared tin and smooth the top.
• Arrange the apple on the top in a concentric pattern, pushing the pieces into the batter slightly. Mix 2 teaspoons castor sugar and the ground cassia and sprinkle evenly over the top. Bake for 45 minutes or until a skewer inserted into the centre of the cake comes out clean. Let the cake stand in the tin for at least 10 minutes, then remove the tin carefully.
• While the cake is cooking, make the syrup. Have iced water ready in the sink or a large bowl. Bring the verjuice and castor sugar to a boil in a saucepan and cook until a deep, golden brown. Remove the caramel from the heat and cautiously add the reserved apple cooking syrup - the mixture may spit a little. Stand the saucepan in the iced water immediately to arrest the cooking, then pour into a jug ready to serve.
• To Serve
• To serve, brush the warm cake with the syrup. Put a wedge of warm cake onto each plate (one with a gently lip is best), then ladle over the syrup and offer with a hearty dollop of thick cream.