Apple Tea Cake
It’s apple season and this apple tea cake is the perfect fall treat. Incredibly moist, filled with warm autumn spices and chunks of juicy apples in every single bite.
If you’re looking for a delicious dessert to serve during the fall season, then you will love this apple tea cake. Chunks of sweet apples in a moist and tender spice cake, with a light dusting of powdered sugar.
Serve this wonderful apple cake for breakfast, dessert or afternoon snack with your favorite cup of tea.
Looking for more fall inspired recipes, then make sure to try my Coffee Ca
Why You’ll Love This Recipe
- Fresh apples- This cake is loaded with juicy apple chunks in every single bite.
- Simple to make- This cake is made inside one large bowl. No mixer needed. This cake is also made with simple ingredients, many of them you might already have inside your pantry.
- Super moist- All the apples in this cake, add so much moisture. This cake doesn’t get dry as it sits, but continues to taste just as fresh as the day it was baked.
- Perfect for fall- This cake embodies everything we love about the autumn season. It smells and tastes just like fall.
Ingredient Notes
Here are some notes on the ingredients. For a full list of ingredients, scroll down to the recipe card at the bottom of the page.
- Apples- Granny Smith are a great baking apple. They’re crisp and tart to help balance the sweetness in this cake. As they bake, they soften but do not turn to mush. You can also use Braeburn, Honeycrisp or a mixture of tart and sweet apples.
- Oil- Use a neutral tasting oil such as vegetable or canola oil.
- Eggs- Pull them from the refrigerator 2 hours before mixing.
- Spices- I use ground cinnamon and nutmeg.
- Sugar- I use white granulated sugar.
- Vanilla extract- Use pure vanilla extract for the best flavor.
- Powdered sugar- Always sift to get out any clumps.
Step By Step Instructions
STEP 1: Prepare the pan. Grease a 9-inch round cake pan with nonstick spray. Line the bottom and sides with parchment paper.
STEP 2: Prepare the apples. Start by peeling, coring and chopping the apples into 1/2″ pieces. Then, place the apples inside a large bowl. Pour the granulated sugar on top of the apples and stir with a spatula to coat the apples evenly with sugar.
Let the apples sit for 10 minutes to help release some of their natural juices.
STEP 3: Add the wet ingredients. Add the oil and vanilla extract to the apple mixture and mix until the oil is completely combined.
STEP 4: Combine the dry ingredients. In a separate bowl, sift the flour, baking soda, salt, cinnamon and nutmeg. Then, add the dry ingredients to the apple mixture. Mix just until combined.
STEP 5: Add the eggs. Beat the eggs slightly before adding to the apple mixture. Stir with a spatula until the eggs are completely incorporated into the batter.
STEP 6: Pour the batter. Pour the batter into the prepared pan. Use a rubber spatula to spread evenly.
STEP 7: Bake. Preheat oven to 350°. Bake the cake for 60 minutes or until your cake tester comes out clean. Let the cake cool completely before removing from the pan. Dust the top of the cake with powdered sugar. Slice and serve.
Expert Baking Tips
After you mix the sugar with the apples, make sure to let the apples sit for at least 10 minutes. This will help release all the natural juices in the apples and make the cake extra moist.
Make sure to measure your flour correctly. Never scoop your flour directly from the flour canister. The will compact the flour and make your cookies dry and not spread properly. Start by fluffing the flour with a spoon. Then, spoon the flour into your measuring cup and level the flour with the back of a butterknife.
After the cake has baked for 60 minutes, use a cake tester, such as a skewer or toothpick to check the center of the cake. This cake can be tricky, so always make sure to insert your toothpick in the center where it can still be wet, even though the outside may look done.
This cake is the perfect fall treat. I love to serve it with my favorite tea. Black teas such as Earl Grey, English Breakfast and Assam are all great options. For the kiddos, I recommend serving some warm apple cider.
FAQ
You could use Granny Smith, Honeycrisp, Braeburn, or a mixture of tart and sweet apples. I prefer to use Granny Smith so the cake isn’t so sweet. They also hold up in baking and do not turn to mush.
This cake can be served in many different ways; either warm out of the oven or at room temperature. It can be served on its own with just a light dusting of powdered sugar, with a drizzle of caramel sauce or a dollop of fresh whipped cream.
Yes, absolutely! This cake actually gets better as it sits. The fat from the oil keeps it incredibly moist and the spices begin to bloom and become more pronounced. This cake is great to make the day before or to keep inside the freezer.
Storing and Freezing
Store any leftover apple tea cake inside an airtight container. Refrigerate for up to 3 days.
Freezing
Let your cake cool completely at room temperature. Cover the cake tightly with plastic wrap and freeze for up to 3 months. To thaw, place the cake inside the refrigerator overnight or leave at room temperature for 2 hours.
More Fall Inspired Recipes
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Apple Tea Cake
Ingredients
- 4 cups Granny smith apples, peeled, cored and cut into 1/2" pieces
- 1 1/4 cups White granulated sugar
- 1 cup Canola oil
- 2 1/4 cups All purpose flour, sifted
- 1 tsp Baking soda
- 1/2 tsp Kosher salt
- 1 tbsp Ground cinnamon
- 1/4 tsp Ground nutmeg
- 3 Large eggs, room temperature
- 2 tsp Vanilla extract
- Powdered sugar, for dusting
Instructions
- Prepare the pan. Grease a 9-inch round cake pan with nonstick spray. Line the bottom and sides with parchment paper.
- Prepare the apples. Start by peeling, coring and chopping the apples into 1/2" pieces. Then, place the apples inside a large bowl. Pour the granulated sugar on top of the apples and stir with a spatula to coat the apples evenly with sugar. Let the apples sit for 10 minutes to help release some of their natural juices.
- Add the wet ingredients. Add the oil and vanilla extract to the apple mixture and mix until the oil is completely incorporated.
- Combine the dry ingredients. In a separate bowl, sift the flour, baking soda, salt, cinnamon and nutmeg. Then, add the dry ingredients to the apple mixture. Mix just until combined.
- Add the eggs. Beat the eggs slightly before adding to the apple mixture. Stir with a spatula until the eggs are completely incorporated into the batter.
- Pour the batter. Pour the batter into the prepared pan. Use a rubber spatula to spread evenly.
- Bake. Preheat oven to 350°. Bake the cake for 60 minutes or until your cake tester comes out clean. Let the cake cool completely before removing from the pan. Dust the top of the cake with powdered sugar. Slice and serve.
Great recipe, it turned out so well!
I’m so glad! Thank you for sharing 🙂