Apple Tea Cake Recipes

APPLE TEA CAKE

Steps:

• Preheat the oven to 350ºF (177°C). Adjust a rack to the middle position. Line a 8 1/2-by-4 1/2-inch (22-by-11-cm) loaf pan with parchment paper so there is some overhanging all sides.
• In the bowl of a stand mixer fitted with the whisk attachment, combine the butter and sugar on high speed, scraping down the sides of the bowl occasionally, until pale, very fluffy, and, in the final moments, mousse-like, 8 to 12 minutes. (Alternatively, you can use a hand-held mixer and a large bowl.)
• In a medium bowl, whisk together the flour, salt, baking powder, and baking soda.
• Gradually add the eggs and egg yolk to the batter, 1 at a time, beating well after each addition.
• Switch to your stand mixer's paddle attachment. With the mixer on low speed, add 1/3 of the flour mixture and mix until just incorporated. Add half the buttermilk and briefly mix until combined. Repeat with another 1/3 of the flour mixture, then the remaining buttermilk, then the last of the flour mixture. Mix just until smooth-do not overmix.
• Pour 1/3 of the batter into the prepared bread pan and smooth with an offset spatula or knife. Top the batter with half the apples, overlapping the slices if necessary. Sprinkle the apples with half the cinnamon. Repeat with an additional third of the batter and the remaining apples. Top with the remaining batter and smooth with a spatula.
• Bake until the cake is golden brown, starting to pull away from the edges of the pan, and a cake tester inserted into the center comes out clean, 45 to 65 minutes.
• In a medium bowl, stir the lemon juice into the confectioners' sugar until smooth. If the glaze seems exceptionally thick, add more lemon juice, about 1 teaspoon at a time, until it reaches a pourable consistency.
• Remove the cake from the oven and let it rest for 5 minutes in the pan. While the cake is still warm, poke the top all over with a toothpick inserted all the way. Slowly pour half the glaze on the cake and spread evenly with a spatula.
• Let sit for 10 minutes to soak up the glaze, then use the parchment overhang to remove from the pan and cool completely on a wire rack, 45 to 60 minutes more.
• When the cake is completely cool, drizzle generously with the remaining glaze, letting it run down the sides. Let the glaze dry before serving, about 30 minutes.

MATZO APPLE TEA CAKES

Steps:

• Preheat the oven to 350 degrees F.
• In a medium mixing bowl, whisk together the eggs and oil. Add the sugar, matzo, potato starch, and salt and mix until blended. Stir in the apples.
• Spray a 2 1/2-inch by 3 1/4-inch muffin tin with non-stick spray. Fill 3/4 full with the batter and dust with the cinnamon sugar. Bake until the tops spring back when pressed, about 15 to 18 minutes.
• Cool on a rack and remove from the tin when they are at room temperature.

EASY APPLE TEA LOAF CAKE

Steps:

• Preheat the oven to 150. Cream the butter with the sugar with an electric whisk for at least 2 mins
• Whisk in the 2 eggs
• Sieve the flour and cinnamon and ginger into the mixture and fold in. Add the chopped apple by folding in too
• Place in a greased or silicon loaf tin and bake for 40 mins. Put a skewer in the middle of cake to see if it comes out clean. If not cooked give it 5 mins longer
• After cooled for 10 mins place cake on a wire rack. When completely cooled drizzle melted chocolate on top if desired

APPLE TEA CAKES

Steps:

• Heat oven to 350°F. Place butters in a bowl and microwave until melted, 30 to 45 seconds. Let cool 10 to 15 minutes. Arrange petit four cups on a large baking sheet. Combine almond paste and spreadable fruit in an electric mixer fitted with the paddle attachment and beat at medium speed until smooth, about 30 seconds. Scrape inside of bowl to incorporate all ingredients. Beat in eggs and egg white one at a time. Beat in flour at low speed until just combined, about 30 seconds. Add butter and beat until blended, about 30 seconds. Pour batter into a 1-gallon plastic resealable bag. Force air from bag and seal. Snip 1/4-inch piece off one of the lower corners and pipe batter into cups, filling them three quarters full. Place a few apple cubes on top of each cup. Sift sugar over cakes. Bake until light golden, 26 minutes. Let cool. Store in an airtight container at room temperature for up to 1 week.

GRAN'S APPLE TEA CAKE

Steps:

• Line a large cake tin with baking paper, and pre heat oven to 180 degrees celcius.
• Sift together flour, baking powder, mixed spice and 1/2 teaspoon of cinnamon, and set aside.
• Cream butter and sugar together until light and fluffy.
• Gradually add eggs, beating mix after each addition. The mixture may separate at this point, this is natural so either ignore it (as i do) or add a tablespoon of the flour mix to 'settle' it down.
• Carefully fold in dry ingredients, alternating with apple.
• Add milk if necessary to get a thick creamy texture.
• Turn cake into the tin, and top with apple slices (i like to make this into a nice pattern).
• Combine cinnamon and sugar, and sprinkle over apple slices.
• Bake for one hour, or until cake springs back to the touch.
• I find this cake doubles well, although you need to be careful of cooking time. It also freezes well.

APPLE TEA CAKE

Steps:

• Line 2 x 23cm springform cake tins with baking paper, and lightly grease them.
• Melt the butter and caster sugar by placing in a microwave-safe bowl, then microwaving on high for 2 minutes. Set aside.
• Peel, core and slice apples, then place in a microwave safe bowl, add water and cover with clingwrap. Pierce several holes in the clingwrap then microwave on high for 12 minutes. Carefully remove the clingwrap and tip the apples into a colander to drain excess moisture. Set aside.
• Put the butter mixture into the bowl of a mixer and aerate for 1 minute on medium speed. Add the eggs one at a time and mix on low speed. Add vanilla essence and mix through.
• Sift the flour into the bowl and gently fold through until the batter is smooth.
• Divide the batter between the 2 cake tins and smooth it out with a spatula. Top each cake with half the apple, half the slivered almonds, and sprinkle each with half the extra caster sugar.
• Bake in a preheated 160C oven for 20 minutes, then increase the temperature to 185C and cook for a further 10 minutes, or until the cakes are brown on top. The cakes are cooked when a skewer comes out clean. Serve warm or at room temperature.