Apple Tea Cake Recipe

Our local agricultural show is next week, which means there’s lots of test baking happening in our kitchen. You see I’m married to a competitive baker, which at this time of year, can be amusing, beneficial & frustrating all at once.

The annual Tanunda Show is on March 13, so next week our kitchen will be a blur of flour, pans and recipe books.

This cake however is a favourite of mine, and I took the opportunity while the kitchen was free to have a quiet and non-competitive bake…

Here’s the recipe for my version of an Apple Tea Cake:

Apple Tea Cake Recipe

Note: I’m writing this recipe from an Australian perspective, so there may be some differences in baking terms. Here are a few explanations – icing is frosting, measurements are metric etc.

  • 175g butter, chopped & softened
  • 150g caster sugar
  • ½ tsp ground cinnamon
  • 3 60g eggs
  • 1½ cups sifted self-raising flour
  • ½ cup milk
  • 3 small/medium apples, peeled, halved & cored


  • 20g butter
  • ½ tsp white sugar
  • ½ cinnamon 

Pre-heat oven to 180°C or 160°C fan-forced. 
Line a 20cm round cake pan with baking paper or spray with non-stick spray.  

Making the Cake Batter

Place butter, caster sugar, ½ tsp cinnamon in a bowl & beat with an electric mixer until light and creamy.

Add eggs, one at a time

Add flour & milk

Gently mix to combine

Pour batter into the cake tin.

Thinly slice apples & arrange on top of cake batter.

Place in the oven and cook for 50–55 minutes. Test with a skewer before removing from oven.


While cake is still warm, brush butter over top of cake. 

Mix sugar & cinammon together & sprinkle over cake.

Best served warm.

Have any questions?

I’d love to hear about your show baking experience, or if you have any questions about the recipe, please email me.

Photo Background

These images were shot using the Concrete Porch photo background – available in the Chookapeck Shop.

For more information on using photo backgrounds in food styling photography – check out this blog post.


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