Real Home Food – Cinnamon and Apple Teacake

I love this cake.  It is a brilliant cake for a pick me up or for a last-minute afternoon tea date.

It is best cooked and eaten on the same day, however, in my experience, it never lasts more than a day anyway. It is also part of my zero waste idea that uses up those apples that are looking a little tired in the fruit bowl or the ones half-eaten by the kids.  I am sure I get about 5 apples at the end of the week with one ‘Im just too busy playing’ bites out of one side. I always feel a little virtuous and smug when I have disguised a half-eaten apple into a cake they demolish.

Ingredients

  • 60 gm butter
  • 1 teaspoon of vanilla essence
  • ⅔ cup of caster sugar
  • 1 egg
  • 1 cup of self-raising flour
  • ⅓ cup milk
  • ½ cup of stewed apple
  • 10 gm melted butter
  • 1 teaspoon of cinnamon
  • 1 tablespoon of caster sugar

Method

Grease 20cm round cake pan, line base with paper. Or use a ring pan and spray liberally with canola oil spray.  No need to line the ring tin. Which is probably why I use the ring tin a lot!

Beat butter, sugar and vanilla essence and egg in a small bowl with an electric beater until light and fluffy. 

Stir in sifted flour and milk until smooth.  Stir in ½ cup of stewed apple and then spread mixture into the tin.  Bake for 30 minutes until golden and springs back to the touch.

When the cake is cooked gently run a knife around the outside of the cake against the tin.  Turn onto a wire rack and brush with the extra melted butter and then sprinkle with the mixed cinnamon and caster sugar. Serve warm.

Tips;

Stewed apples are a staple in our fridge.  With any apple that is looking a little tired or has a strategic bite out of the side, they get gathered together on a Friday, peeled and then roughly chopped straight into a saucepan.  If you have any rhubarb now is also a good time to add these chopped into 3 cm lengths.  The fruit has a little water added just so that it comes halfway up the side of the pan. Then turn the heat on to medium and put a lid on for about 10 minutes or until the water is boiling.  Literally boil the fruit for about 10 minutes and then switch off the heat and leave the lid on.  I never add any sugar unless it is super tart.  The apple/fruit is so much nicer cooked and cooled before adding sugar as the sweetness of the fruit is heightened during the cooking process.