Apple Tea Cake Recipe with Yogurt and Cinnamon
Soft apple tea cake made with yoghurt, vanilla and a simple oil-based batter.
This tender apple cake is a simple one-bowl bake for serving with tea or coffee. The source gives a vague choice of fruit, jam or cooked meat, which combines incompatible fillings; this version focuses on fresh apples and a balanced oil-based batter. Fold diced apple through the batter, spread it in a round cake pan and bake until the centre springs back and a tester comes out without wet batter. The crumb stays soft after cooling and needs no frosting. A little cinnamon makes the apples taste warmer without overpowering the cake. Heat oven to 180°C (350°F). Grease and line a 23-cm round cake pan. Whisk flour, sugar, baking powder, salt and cinnamon in a large bowl.
Recipe card
Apple Tea Cake Recipe with Yogurt and Cinnamon
Equipment: 23-cm round cake pan, parchment, two mixing bowls, whisk
Ingredients
Instructions
Prepare pan
Heat oven to 180°C (350°F). Grease and line a 23-cm round cake pan.
Mix dry ingredients
Whisk flour, sugar, baking powder, salt and cinnamon in a large bowl.
Mix wet ingredients
In another bowl whisk eggs, yoghurt, oil and vanilla until smooth.
Combine batter
Pour wet mixture into dry ingredients and fold just until no dry flour remains. Fold in diced apples.
Bake
Spread batter in pan and sprinkle with demerara sugar if using. Bake 35 to 45 minutes until golden, springy at the centre and a tester comes out without wet batter.
Cool
Cool in pan 15 minutes, then transfer to a rack. Slice when warm or fully cool.
How to tell when it is ready
The centre springs back lightly and a skewer comes out clean or with a few moist crumbs, not raw batter.
Tips
- Use room-temperature eggs and yoghurt.
- Fold only until flour disappears.
- Dice apples evenly.
- Let the cake cool before wrapping.
Troubleshooting
- If top browns early, tent loosely with foil.
- If the centre is wet, bake 5 minutes more and retest.
Substitutions
- Use dairy-free yoghurt and a neutral plant oil.
- Use pears in place of apples, keeping the total fruit amount similar.
Variations
- Add lemon zest.
- Fold in a handful of raisins.
Serving suggestions
- Serve with black tea.
- Add a spoonful of yoghurt.
- Dust lightly with icing sugar.
- Pair with vanilla ice cream.
Make ahead
Prepare suitable components ahead and store them safely. Store covered at room temperature for 1 day or refrigerate up to 4 days. Bring to room temperature or warm briefly before serving.
Storage
Store covered at room temperature for 1 day or refrigerate up to 4 days. Bring to room temperature or warm briefly before serving.
Food safety
Because this cake contains eggs and dairy, refrigerate after the first day and discard if left out beyond safe time in a warm room.
Frequently asked questions
Can I use jam instead of apples?
Use a tested jam-swirl variation sparingly; too much wet filling can leave the centre gummy.
How should I store easy apple tea cake?
Store covered at room temperature for 1 day or refrigerate up to 4 days. Bring to room temperature or warm briefly before serving.
Serve with black tea. Store covered at room temperature for 1 day or refrigerate up to 4 days. Bring to room temperature or warm briefly before serving.
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