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This apple tea cake is melt-in-your-mouth delicious, filled with tender layers of thinly sliced apples that sink into a soft, buttery sponge. It’s one of those comforting cakes that’s perfect for afternoon tea or as a cosy dessert with a little whipped cream or custard.

If you’ve watched the video, you’ll also see me make a second quick dessert using the same apples — these Almond Baked Apples. Both are simple to prepare and truly lovely, especially when you want something warm and homey without too much fuss.

This recipe came from a handwritten note I was given years ago, and I’ve made it countless times since. I always double the apples, which sink beautifully as the cake bakes and create a tender apple layer through the centre. It’s one of those cakes that I know I’ll be making forever.

Apple Tea Cake

Prep Time: 20

Cook Time: 1 10

Servings: 12 pieces

A melt-in-your-mouth apple cake with layers of tender apples that sink into a soft, buttery sponge. Lovely served warm or cold with a spoonful of whipped cream.

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Ingredients

For the cake

180 g butter softened
1 ½ cups 185 g caster sugar
3 large eggs room temperature
1 ½ tsp vanilla extract
1 ½ cups 225 g self-raising flour (or plain flour + 3 tsp baking powder)
1 ½ cups 375ml milk
800 g Granny Smith apples or apples of your choice about 6 medium, peeled and thinly sliced

For the cinnamon sugar topping

3 Tbsp caster sugar
1 Tbsp ground cinnamon

To finish after baking

2 Tbsp melted butter
3 tsp caster sugar + 1 tsp cinnamon for extra topping

Instructions

Preheat the oven to 170 °C (fan ≈ 340 °F) or 190 °C (conventional ≈ 375 °F). Grease and fully line a 23–24 cm springform tin — base and sides — with baking paper. (It’s a slow bake, so full lining prevents over-browning.)
Cream the butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition, then beat in the vanilla extract.
Sift in the flour and add the milk in two batches – half the flour and milk, then repeat. Mix until just combined (the batter will look slightly curdled – that’s normal).
Pour the batter into the prepared tin.
Arrange the apple slices evenly over the top – they can overlap; they will sink as they bake. I like to put slightly more apples around the outside than in the middle of the cake.
Mix 3 Tbsp caster sugar with 1 Tbsp cinnamon and sprinkle over the apples.
Bake for about 70 minutes total; check at 50 minutes and cover loosely with baking paper if browning. The cake is ready when a skewer inserted in the centre comes out clean.
While still hot, brush the top with 2 Tbsp melted butter and sprinkle with the final cinnamon sugar (3 tsp sugar + 1 tsp cinnamon).
Cool in the tin for 15–20 minutes before releasing the springform sides.
Best served warm or room temperature.

Video

Notes

Baking time: Because this is a moist cake with a generous amount of apples, it may take longer than expected to fully set — even up to 80–90 minutes in some ovens. Don’t be afraid to give it a little extra time; the centre should feel set, and a skewer inserted in the middle should come out clean.
Gluten-free option: Use a 1:1 swap with gluten-free self-raising flour, or use gluten-free plain flour plus 3 teaspoons of baking powder.
If you add 1 teaspoon of psyllium husk powder, the base becomes slightly custardy — more like an egg flan than a cake — which some people may actually enjoy.
Apple amount: The recipe uses a generous amount of apples (about 800 g), which creates a lovely apple layer through the centre — but it also works perfectly well with fewer apples if you prefer a lighter ratio of fruit to cake.
Apple choice: Granny Smith apples are ideal for their tart flavour, but any firm, tart variety works beautifully — such as Bramley, Braeburn, or Jonagold.
Tin preparation: Because this cake bakes slowly, fully line the tin (base and sides) with baking paper to prevent over-browning and sticking.
Apple layering: Slice apples very thinly. They’ll sink during baking to form a soft layer within the cake.
Testing for doneness: Ovens vary — check at 50 minutes, cover if needed, and bake until a skewer inserted in the centre comes out clean.
Serving ideas: It’s lovely served with whipped cream, but equally nice with warm custard or a drizzle of cream.
Storage: Keeps best covered in the refrigerator for up to 5 days. Bring to room temperature or gently warm before serving.

Beautiful Apple Tea Cake – Just Lovely