The exact inventor of the Apple Tea Cake isn't clear, but the treat has roots in British baking traditions, specifically in the 18th century.
Tea cakes were often made as a sweet, bread-like snack to be served during afternoon tea, a tradition that became popular in the UK during the Victorian era.
The exact inventor of the Apple Tea Cake isn't clear, but the treat has roots in British baking traditions, specifically in the 18th century.
The traditional cake was often made as a sweet, bread-like snack to be served with a cup of tea for afternoon tea time, a tradition that became popular in the UK during the Victorian era.
There are variations of tea cakes in different cultures. In the UK, tea cakes are often round, soft, and slightly sweet buns, sometimes toasted and served with butter. In Scotland, "Scottish tea cakes" may refer to a chocolate-covered marshmallow treat, while in parts of the U.S., tea cakes can refer to a delicate, buttery cookie.
The beauty of an upside-down cake is in the caramelized apple topping, which soaks into the cake itself and adds extra sweetness and moisture. It's like the perfect balance of fruit and cake. Now lets get started with version which is a moist cake with an apple face on top to great you for a delicious slice on a cold winter afternoon.
Apple Tea Cake
This upside-down apple tea cake recipe is a pretty simple cake to make: You start by arranging apple slices (usually caramelized in butter and brown sugar) in the bottom of the pan. Then you pour a batter on top and bake it. Once done, you flip it over to reveal the gorgeous, golden brown apple layer on top and a tender fluffy cake.
Apple Topping:
- 2 medium fresh apples,
- 4 tablespoons melted butter
- ½ cup packed brown sugar
- 1 teaspoon cinnamon (optional, but adds a nice flavor)
- Pinch of salt
Flour Ingredients
- 1 ½ cups plain flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Butter Mix
- ½ cup unsalted butter. use room temperature butter
- ¾ cup granulated sugar
Wet Ingredients
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup milk
- ¼ cup of heavy cream
How to Make Apple Tea Cake
Preheat the oven
350°F (175°C). Grease and line the bottom of a 9-inch round cake pan.
Make the topping
Peel, core, and slice your apples. You can cut them into wedges or thin slices.
In a large skillet, melt the butter over medium heat. Add the brown sugar, cinnamon, and a pinch of salt. Stir until the sugar has dissolved with the cinnamon mixture and it becomes bubbly.
Get a cake pan spread a coat of butter or grease pan, then sprinkle sugar into the pan. Arrange the apple slices in a spiral or circular pattern in the pan, then pour the caramel mix on top of the apples.
Make the cake batter
In a large mixing bowl, whisk together the flour mixture which includes baking powder, baking soda, salt, and cinnamon. (you can you a hand mixer, stand mixer, or just mix by hand which is what I did for this recipe.
In a separate large bowl, cream butter with sugar until light and fluffy (about 3-4 minutes).
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract. Gradually add the dry ingredients to the butter mixture. Mix until just combined.
Assemble and bake
Pour the cake batter over the apples in the pan. Use a spatula to spread it evenly.
Baking time is between 30 to 40 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Flip
Let the cake cool for about 10 minutes in the pan. Then carefully run a knife around the edges to loosen it. Place a large plate or serving platter over the top of the cake pan, and quickly invert the pan to flip the cake. Be cautious of the caramel sauce that might drip!
Serve: Let the cake cool a bit before slicing, so the caramel can set a little. It’s great on its own, or you could serve it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.
Tips for Success
- Apples: I suggest using a mix of tart and sweet apples for the perfect balance of flavors. Granny Smith and Honeycrisp are both great options.
- Serving: This cake is perfect for serving warm with tea or coffee. The caramelized apple topping gives it such a nice, sweet finish. with this tender cake.
- Store: I always put the rest of my cake in an airtight container for the next day. Will keep it for 2 days and I don't recommend freezing.
Apple Lovers
If you're like me and apple a day is never enough. It's my favorite any time of the year, from apple sauce to sliced apples as a snack or apple pieces in my smoothies. A crisp apple is always in my kitchen. Now for cooking, I tend to use the following for my apple cake recipe.
- Honeycrisp
- green apples
- Granny Smith apples
- Pink Lady apples
More British Recipes
As the winter months pass by, I hope you will give this easy recipe a try to enjoy a little afternoon tea time. That concludes our journey today with a British favorite. Till next time my beautiful friends as my quest for the perfect bite continues, As the Brits would say, Cheerio!
Apple Tea Cake
Equipment
- 1 8 inch cake pan
Ingredients
Apple Topping:
- 2 medium fresh apples
- 4 tablespoons melted butter
- ½ cup packed brown sugar
- 1 teaspoon cinnamon optional, but adds a nice flavor
- Pinch of salt
Flour Ingredients
- 1 ½ cups plain flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Butter Mix
- ½ cup unsalted butter. use room temperature butter
- ¾ cup granulated sugar
Wet Ingredients
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup milk
- ¼ cup of heavy cream
Instructions
Make the Topping
- Peel, core, and slice your apples. You can cut them into wedges or thin slices.
- In a large skillet, melt the butter over medium heat. Add the brown sugar, cinnamon, and a pinch of salt. Stir until the sugar has dissolved with the cinnamon mixture and it becomes bubbly.
- Get a cake pan spread a coat of butter or grease pan, then sprinkle sugar into the pan. Arrange the apple slices in a spiral or circular pattern in the pan, then pour the caramel mix on top of the apples.
Make the Cake Batter
- In a large mixing bowl, whisk together the flour mixture which includes baking powder, baking soda, salt, and cinnamon. (you can you a hand mixer, stand mixer, or just mix by hand which is what I did for this recipe.
- In a separate large bowl, cream butter with sugar until light and fluffy (about 3-4 minutes).
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract. Gradually add the dry ingredients to the butter mixture. Mix until just combined.
Assemble and bake
- Pour the cake batter over the apples in the pan. Use a spatula to spread it evenly.
- Baking time is between 30 to 40 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Flip
- Let the cake cool for about 10 minutes in the pan. Then carefully run a knife around the edges to loosen it. Place a large plate or serving platter over the top of the cake pan, and quickly invert the pan to flip the cake. Be cautious of the caramel sauce that might drip!
Serve
- Let the cake cool a bit before slicing, so the caramel can set a little. It’s great on its own, or you could serve it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.
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