This Apple and Cinnamon Tea Cake from Donna Hay's Modern Classic Book 2 is fast becoming my favourite cake for it's not very heavy and it's filled with apples, lots of them! The slight tang of the apples sort of like cancel off the buttery cake mixture. I really really like them so much that I've baked them many times over. Glad that all the guinea pigs liked them too!
Apple and Cinnamon Tea Cake
185g butter, softened
1/2 teaspoon ground cinnamon
2/3 cup caster sugar
3 eggs
1 1/2 cups plain flour
1/2 teaspoon baking powder
1/3 cup milk
Topping:
4 small green apples, peeled, halved and cored
1 teaspoon sugar
1/4 teaspoon ground cinnamon
1/4 cup apricot jam, warmed
Preheat the oven to 160C. Line base of a 22cm (9in) springform pan with non-stick baking paper.
Place the butter, cinnamon and sugar in a bowl and beat until light and creamy with electric mixer. Gradually add the eggs and beat well. Sift flour and baking powder over butter mixture and stir in milk until combined. Spoon the mixture into the pan.
To make the topping, cut a row of deep slits in each apple half and arrange over the top of the cake mixture. Press apples into the batter but not until all the way down, otherwise the batter will cover the apples. Combine the sugar and cinnamon and sprinkle over the apples. Bake for 50 minutes. Remove from the oven and brush the cake with the warm jam. Then return the cake to the oven for 10 minutes or until cooked when tested with a skewer.
Ref: Donna Hay, Modern Classics Book 2
Note: I've used strawberry jam instead since I did not have apricot jam on hand. Worked as well.
donna hay
tea cake
So pretty!!! I like pretty cakes this looks like a must try recipe.
ReplyDeleteHappy Blog Birthday, and your cake looks very professional.
ReplyDeletewhen can i try ur goodies..??? haha can u bake 1 for my 1st blog birthday?? coming soon in november keke..
ReplyDeletethe DH Classics 2 is my all time favourite book, and is one of the first books i started experimenting from. I've ALWAYS wanted to try this recipe.
ReplyDeletelooks yum!
ReplyDeleteHappy blog birthday!!!!
ps- love the classics 2! I have been experimenting lots with it!
bee nee, you should. it's very simple.
ReplyDeleteawww thanks umami, i'm honoured!
joe, too bad you FFK last Sat. i got a batch of Choc Ice-cream Cupcakes done up for you guys kekeke
FBB, ooo you should try this cake, absolutely fabulous. i think i'm gonna run to the kitchen and make another SOON! best when i have access of green apples dat my parents bought by the box!
thanks daphne. another MC2 lover ;-)
Ooh.. nice! And I thought only professional bakers and food stylists can make it look so nice.
ReplyDeleteMaybe I should consider getting Donna Hay's books. Which one do you recommend for a start?
Great way of using up apples! Do you actually slice the apple half all the way down? Or just partially?
kat, depends on your interest. MC2 is all about baking and desserts. the rest are a mixture. click the link to check other cookbooks.
ReplyDeleteas for the apples, just half one apple. then score deeply without cutting thru all the way down. this would be easy with a sharp knife.
this cake looks gorgeous! and so very professional looking..babe, you can run your own bakery already...
ReplyDeleteso shy now sc. thanks but really just follow Donna Hay's instructions and you can get the same result too ;-)
ReplyDeletei've tried this recipe twice, but both times the apples sort of sunk into the batter.. so at the end, the apples aren't really seen!
ReplyDeleteany idea what went wrong..?
thanks :)
rayhana, check the size of your baking pan. i suspect your tin is smaller than the suggested 9in which caused a thicker batter, hence drowning the apples.
ReplyDeleteDear Sir,
ReplyDeleteI'm confuse with the measurement. How to convert CUP to GRAMS. Can i follow the measurement in Mississippi Mud Cake. Is there any site to refer. The Donna Hay site only show for 1 cup. It does not provide for 1/2, 3/4, etc CUP. Or is there any other site to refer.
Thansk :)
kc lee, check here
ReplyDeletehttp://www.convert-me.com/en/convert/cooking - use metric
http://www.gourmetsleuth.com/gram_calc.htm
http://www.onlineconversion.com/weight_volume_cooking.htm
babe_kl,
ReplyDeleteThanks. But the measurement is different. For example "plain flour" in "Mud Missisipi Cake" recipes show as 2 cups = 440g for caster sugar. But when use the converter 2 cups = 383g.
Thanks :)
kc lee, if you see here http://www.gourmetsleuth.com/gram_calc.htm the weighs varies with the ingredients
ReplyDeleteget yrself a pyrex measurement jug, i uses that for my cup measurements