Apple Cinnamon Tea Cake
Yearning for something sweet, simple and nostalgic? This incredibly moist old fashioned gluten free apple and cinnamon tea cake has been shared with us by Helen from Hungry & Fussy, and proves that simple recipes are often the best. It's perfectly light and fluffy, just like Nana's. We have tested this with gluten free flour and standard wheat flour and both have been met with rave reviews.
Recipe Tester Feedback: "This cake is so light and fluffy and is the perfect afternoon tea treat! Looking forward to having another slice with a cup of tea!" -Christina
No: Gluten / Nuts
Contains: Dairy / Egg
Preparation Time 5 minutes
Cooking Time 50 minutes
Can be frozen
- demerara sugar - for sprinkling
- apples - 5, small, granny smith, peeled
- caster sugar - 350g
- butter - 350g, unsalted, softened
- eggs - 5
- self raising flour - 350g, gluten free
- cinnamon - 1 tsp, plus extra for sprinkling
- icing sugar - for dusting
- Preheat oven to 180C.
- Grease a bundt pan with butter and sprinkle demerara sugar on the base and sides of the pan.
- Slice apples (5) thinly on a mandolin. Arrange 1/3 of apple slices along the grooves and sides of the bundt pan.
- If you need to make your own caster sugar, add sugar (350g) and grind Speed 9 / 3 seconds. Add softened butter (350g) to the sugar and mix until pale and creamy at Speed 5 / 30 seconds.
- Turn to Speed 5 and allow to run while you add eggs (5) one at a time through the lid.
- Add self raising flour (350g) and cinnamon (1 tsp) to the bowl. Combine Speed 5 / 30 seconds. If you find that the blades are not in contact with the mixture due to an air bubble forming, stop the motor, scrape down sides and continue.
- Spread half the mixture into the pan and top with the remaining apple slices. Sprinkle with extra cinnamon. Cover the apples with the remaining cake mix.
- Bake in the oven for 50 minutes or until skewer comes out clean.
- Dust with icing sugar.