Apple Tea Cake
Description
With simple ingredients and made in one bowl, this Apple Tea Cake is a nostalgic and delicious treat to enjoy at tea time, or any time of the day. Full of sweet apples, warm spices, and a streusel topping, this light and airy cake is the ultimate apple cake to serve for any occasion.
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Ingredients
Streusel
- ½ cup (65g) all purpose flour
- ¼ cup (55g) light brown sugar
- 2 tablespoons (35g) granulated sugar
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon kosher salt
- ¼ teaspoon ground nutmeg
- 3 tablespoons unsalted butter, at room temperature
Cake
- 8 tablespoons (113g) unsalted butter, at room temperature
- ¾ cup (150g) granulated sugar
- 1 teaspoon (5g) baking powder
- ¾ teaspoon (5g) kosher salt
- ½ teaspoon freshly grated nutmeg
- ½ teaspoon ground cinnamon
- ½ teaspoon ground dried ginger
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup (130g) all purpose flour
- 1⅓ cup (150g) granny smith apple, peeled and finely diced
Instructions
Streusel
- Mix together flour, light brown sugar, sugar, salt, cinnamon and nutmeg until combined.
- Add butter and mix together, pinching and pressing mixture as needed until a stiff streusel comes together.
Cake
- Heat oven to 350°F (177ºC). Lightly grease 9-inch round pan (or 8-inch square pan); line bottom of pan with parchment paper.
- In a medium bowl (or stand mixer fitted with paddle attachment), beat together butter, sugar, baking powder, salt, nutmeg, cinnamon, and ginger on medium speed until smooth, about 1 minute. Beat in eggs one at a time, scraping down bowl after each addition. Stir in vanilla. Mix in flour to make a stiff, smooth batter. Reserve ¼ cup apples and set aside. Fold remaining apples into batter.
- Spread batter into prepared pan. Sprinkle streusel over top then sprinkle reserved apples over top. Bake cake until a toothpick inserted in center comes out clean and top of cake is light golden brown, 35–40 minutes.
- Remove from the oven and serve warm.
- Store any leftovers, covered and refrigerated, for up to 5 days.
Notes
Tips:
Serve With Whipped Cream. A dollop of fresh, homemade whipped cream takes this cake to a delicious, decadent level.
Add spices. Add in other warm spices like allspice or cardamom to elevate the fall flavors or to change up the flavor profile of the cake a bit.
Substitute in different fruits. We love sweet, crisp apples, but get creative and try using other fruits, too. Pears, plums, peaches and berries would work great. You can even do a combination of fruits to get the best of a few worlds.
Substitute with whole-wheat flour: whole wheat flour can be used in place of the all-purpose flour. Use the same 1 cup measurement, or 135 grams.
Storage:
Fridge: Store any leftover cake in an airtight container in the fridge for up to 5 days. The cake may soften slightly, but you can rewarm it in the oven or a toaster oven to crisp it up, if preferred.
Freezer: Once cooled, store the cake in an airtight container in the freezer for up to 3 months. Thaw in the fridge and serve cool, at room temperature, or warm after reheating in a low oven. The texture may differ slightly than if you were to enjoy it immediately or from the fridge, but it will still be delicious.
Nutrition
Serving: 1sliceCalories: 365kcalCarbohydrates: 45gProtein: 5gFat: 17gSaturated Fat: 11gCholesterol: 134mgSodium: 238mgFiber: 1gSugar: 31g
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