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–+ servings
A round cake topped with sliced almonds sits in a metal baking pan on a lace cloth. Three apples are placed beside the pan, adding a rustic touch to the scene.
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Apple Tea Cake

Yield: 6 servings
Author: Shayma Saadat

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.