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Thursday, April 3, 2014

Apple Cinnamon Tea Cake

I learned about this recipe two weeks ago. I have never baked before so I wanted to try it. I got all of the ingredients together and I borrowed my mother-in-laws hand mixer. It took me about an hour to prepare and about 50 minutes to bake. It was absolutely fantastic!

My first baking experience was wonderful and it was a great success. The cake was light and fluffy and there was just enough cinnamon in it and just enough sugar and the Granny Smith apples were juicy and delectable! I served it with vanilla ice cream and my family really enjoyed it. I really enjoyed this dish and will be making it again and again. If you would like to try it the recipe is below. And where did I learn about this recipe? None other than my favorite Youtube friend, Mrs. Trina! Her video is below. Enjoy!


*Apple and Cinnamon Tea Cake* (see website here)
Makes one 9 inch cake, serving 8 to 10

A deliciously moist cake, filled with lovely apples and cinnamon flavours.   Serve warm with softly whipped double cream for a real treat!

185g of unsalted butter, softened (3/4 cup)
1/2 tsp ground cinnamon
126g of golden caster sugar (2/3 cup)
3 large free range eggs, lightly beaten
150g of plain flour (1 1/2 cups)
1/2 tsp baking powder
pinch salt
78ml of whole milk (1/3 cup)

To top:
4 small Granny Smith Apples, peeled, halved and cored
1 tsp caster sugar
1/4 tsp ground cinnamon

To finish:
a heaped dessertspoon of apricot jam, gently warmed (about 1/4 cup)

To serve:
Softly whipped double cream

Preheat the oven to 170*C/325*F/ gas mark 3.  Butter a 9 inch round spring form cake tin.   Line the bottom with baking paper.  Butter the paper.  Set aside.

Cream together the butter, cinnamon and sugar until light and fluffy.   Beat in the eggs, a bit at a time, mixing well after each addition.  Sift together the flour, baking powder and salt.   Add to the creamed mixture, alternately with the milk.  Spread the batter in the prepared pan.  Cut little slits in the apples almost all the way through working from the rounded top down, taking care to leave them intact on the flat side.  Place the apple halves evenly spaced around the cake on top of the batter.  Stir together the sugar and cinnamon.  Sprinkle evenly over top.

Bake for 50 minutes.  Remove from the oven.  Gently brush with the apricot jam.   Return to the oven and bake for a further 10 minutes, or until the cake tests done when a toothpick inserted in the centre comes out clean.

Serve warm, cut into wedges along with some softly whipped double cream.
















(photos via Mrs. Shockley)





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