A lovely and easy to make Apple Tea Cake. This cake is light and moist, with a layer of tender pieces of apple through the centre. It’s a perfect no fuss recipe.
When it comes to cakes or desserts, I marvel at the complexity of the techniques and often eye-watering list of ingredients used on competitive cooking shows. No doubt they look magnificent; albeit a little intimidating. Those are brave contestants!
Made with everyday ingredients, this recipe is easy enough for even the most challenged in the baking department, and a good one to have in your back pocket for whenever the need arises.
This recipe doesn’t require any liquid, so please make sure your butter is very soft. This will make spreading it across the base of the tin a whole lot easier.
As far as equipment goes, it’s best to use a small, narrowish bowl for mixing to help keep the batter contained as it’s being beaten. A free standing mixer with a huge bowl would be a bit of overkill due to the small amount of batter. A hand held mixer is ideal. This is my hand held mixer bought at a garage sale 25 years ago for $5. It’s still going strong.
I do love a bargain!!
Preparation Time: 15 minutes
Baking Time: 1 hour
Servings: 6 – 8
- 3 medium size Granny Smith apples
- 150 g / 5 oz self-raising flour
- 150 g / 5 oz castor sugar
- 150 g / 5 oz unsalted butter (note 1)
- 2 eggs (room temperature is preferable)
- Preheat the oven to 160 C / 320 F.
- Line a 20 cm/ 8″ cake tin with baking/parchment paper (note 2).
- Peel and core the apples. Cut apples into small pieces (see photo).
- Place the apple pieces in a flat microwave proof dish (this is so they can cook evenly). Sprinkle with 1 tbsp water. Cover with cling film and cook in microwave for 2 minutes on full power. Drain liquid from dish. Tip apple pieces onto paper towels. With another paper towel, press down lightly to remove excess moisture. Spread the apples onto a flat plate and refrigerate uncovered until needed.
- Beat the sugar and softened butter in a bowl for 1 minute using medium speed. Stop after 30 seconds and scrape down the sides. Continue.
- Beat in the eggs, one at a time.
- Using a spatula, fold 1/2 of the flour into the mixture. Once well combined, add the remainder of the flour and fold again (note 3).
- Dot the lined cake tin with spoonfuls of 1/2 the mixture (see photos). With a wet spatula, smooth out the mixture until it covers the base of the tin (it’s a bit like joining the dots).
- Scatter the apples on top of the mixture. Don’t press down.
- Add the remainder of the mixture (join the dots again).
- Place on the lowest rack of your oven and bake at 160 C for 1 hour. Test readiness by inserting a knife into the centre of the cake. If it comes out clean, it’s ready.
- Remove from the tin when it is still slightly warm.
- When cool, dust with icing sugar and serve with whipped cream or vanilla ice-cream (which l forgot to add when photographing – darn!!). This cake keeps beautifully for 2 days.
- As this is not a pouring batter, it’s important that the butter is very soft, otherwise it will be very difficult to spread the mixture.
- Grease the cake tin. Tear off a piece of baking paper large enough to cover the base of the baking tin. Place the tin on top of the baking paper. Trace a circle around it with a pencil. Cut out the circle and place it inside the tin. Cut rectangular pieces of baking paper large enough to cover the sides when placed inside. Snip along one edge at small intervals. Place inside the tin. My baking paper was not wide enough so l had to cut 2 rectangles (see photos).
- To fold you gently lift and turn an added ingredient such as flour through another mixture.