With hints of honey, nutmeg and cinnamon and a layer of caramel apple, these Spiced Apple Tea Cakes are the perfect afternoon tea treat. The recipe makes 8 perfectly-sized mini cakes.
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What are Tea Cakes?
A tea cake is a simple, yet deliciously light cake that is perfect to have with a cup of tea! And no, they don't actually contain tea! They're the type of cake that your Nanna would make on a weekend. Best enjoyed with a friend, but especially good over a cuppa with Nanna.
Why you're going to love these Apple Tea Cakes
- Easy preparation and only 25 minutes to bake.
- You can make the Caramel Apple ahead of time if preferred
- These mini cakes make a delicious dessert, served with Chantilly Cream
- They're also the perfect treat for afternoon tea.
Ingredients to make Tea Cakes
For the Caramel Apple:
- Apples: I use 3 Granny Smith, but any variety is fine
- Lemon juice
- Butter
- Demerara sugar (or substitute with raw or brown sugar)
For the Cake
- Butter
- Sugar
- Honey
- Vanilla extract
- Eggs
- Plain flour
- Baking powder
- Cinnamon
- Nutmeg
My tips for making my Apple Spiced Tea Cakes
These Apple Tea Cakes are really simple to make, but there's always a few handy hints. Here's mine:
- Carefully fold through the dry ingredients, being sure not to overmix
- I like to make a big batch of Caramel Apple and keep it in the fridge for last minute baking -you can totally make this beforehand and skip that step when you're making the cakes
- I love making these mini cakes and use a mini loaf pan for individual desserts. However, a muffin pan will also work just as well (but the cakes will be a touch smaller)
all my apple lovers, check out:
I love feedback!
Please let me know what you think of my Spiced Apple Tea Cakes and remember to leave a rating, And don't forget to share your creations by tagging me on Instagram.
Spiced Apple Tea Cakes
Equipment
- 1 Mini Loaf Pan (8 cavity) or use a muffin pan
Ingredients
Caramel Apple Layer
- 3 Granny Smith Apples peeled, quartered and sliced
- 2 tbs Butter
- 4 tablespoon Demerara Sugar or raw sugar
- 1 tablespoon Lemon Juice
Cake Layer
- 185 g Butter room temp
- 150 g Sugar
- 2 tablespoon Honey
- 1 teaspoon Vanilla Extract
- 3 Eggs room temp
- 200 g Plain Flour
- 1 teaspoon Baking Powder
- ½ teaspoon Cinnamon
- ¼ teaspoon Nutmeg
Instructions
- Spray a mini cake pan (or muffin pan) with cooking spray and set aside
- Pre heat oven to 160°C/315°F or 140° fan
Caramel Apples
- in a frypan over medium-high heat, use a silicone spatula to mix together the lemon juice, butter and sugar until it becomes a syrup
- Add the apple slices and cook until golden, stirring occasionally
- Place apple slices into the prepared baking tin (you can make a neat layer, or just plonk it in -up to you!)
Cake Layer
- In the bowl of a stand mixer, beat the butter, sugar and honey until light and creamy
- With the mixer on low, add the vanilla, then the eggs one at a time. Increase speed to medium and beat until well combined
- Sift together the flour, baking powder and spices, then fold into the batter
- Carefully drop scoops of mixture into each cavity of the cake pan (until ¾ full)
- Bake for 25 mins, until golden. If using a muffin pan, the cakes will be smaller and require less baking
- Once cooked, remove cakes by inverting them onto a large plate, tray or serving dish
- Serve cakes warm, with whipped cream
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