Easy Apple Tea Cake Recipe – No Mixer Needed!
This easy apple tea cake is soft, lightly spiced, and perfect for a snack or afternoon tea. It comes together super fast—no mixer needed! Made with fresh apples, cinnamon, and brown sugar, this cake has a delicate crumb and a beautiful golden top. I love adding flaked almonds on top to make it look fancy.
If you love apple recipes, like my Apple Olive Oil Cake, then this moist Apple Tea Cake recipe is something you should try. Think cozy weekends, some hygge, tea time, or something for your morning chai or coffee.
Apple Tea Cake
Yield: 6 servings
Ingredients
- ½ cup (120ml) whole milk 3%
- ½ lemon juiced
- 1 cup (125g) all-purpose flour
- 1 tsp ground cinnamon
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp fine sea salt
- 2 large eggs
- ⅔ cup (75g) light brown sugar
- 3 Tbsp (40g) melted unsalted butter, cooled
- 1 tsp vanilla extract
- 1 small apple (I used Pippin), cored and diced (½-inch or 1½ cm) (yield 1 cup; 100g)
- 2 Tbsp (20g) slivered almonds
Instructions
- Heat oven to 350F/180C. Butter and line an 8-in/20-cm baking pan (or Springform pan) with parchment paper, buttering the sides.
- In a small bowl, combine milk and lemon juice. Allow to rest for a minimum of 5 mins, or till the milk appears to have thickened and curdled, then add melted butter and vanilla extract.
- In a large mixing bowl, whisk eggs and sugar until frothy. Sift in flour, cinnamon, baking powder, baking soda, and salt directly over the bowl, then whisk until just combined.
- Pour in the milk mixture, stirring gently with a spatula until incorporated.
- Fold in the apples until evenly distributed.
- Transfer to baking pan, smooth the top (an offset spatula works well here), sprinkle slivered almonds on top.
- Bake 30-35 mins, or until a toothpick inserted in centre comes out clean. Allow to cool in the pan. To remove from pan (if not using a Springform), cover the top of the cake with fresh parchment paper, flip onto a plate, then flip it back onto your cake dish.
