A mix of fresh apples and spices in a tender fluffy cake. This Apple Tea Cake is best served with dollop of freshly whipped cream or yoghurt in the afternoon.
APPLE TEA CAKE RECIPE
2 Cups / 250g Flour
1 tsp Baking Soda
1 tsp Cinnamon
1 tsp Ground Cloves
1/2 tsp Nutmeg
1/2 tsp Salt
1 Cup / 200g Brown Sugar
1 tsp Vanilla
1 Cup / 250ml Oil
300g Apples (3 small / 2 large)
Powdered Sugar / Icing Sugar
Freshly Whipped Cream / Natural Yoghurt
Preheat the oven to 180C / 350F. Grease and line a 20cm / 8″ round spring form cake pan.
In a a large bowl add the dry ingredients, the flour, baking soda, salt, cinnamon, cloves and nutmeg. Stir to combine.
In a seperate bowl add the brown sugar, oil, eggs and vanilla. Whisk until well combined.
Peel the apples and dice into small squares, about 1cm or 1/3″ thick.
Pour the wet ingredients into the bowl with the dry ingredients and fold together with a wooden spoon.
When the ingredients are just combined add the diced apples to the bowl and fold through.
Pour the apple tea cake mixture into the cake pan and place into the oven for about 50-55 minutes or until a tester inserted into the middle of the cake comes out clean.
Leave the apple cake to cool in the cake pan for about 10 minutes before removing and transferring to a wire rack to cool completely.
Dust the cooled cake with icing sugar / powdered sugar. Use a sharp knife to cut slices and place on a small plate.
Serve the cake on its own or with a little freshly whipped cream or natural yoghurt.
Place the cake in an airtight container and into the fridge for up to 5 days. The apples keep the apple cake moist so it does need to be stored in the fridge to stop it going bad.