Apple Tea Cake

Apple Tea Cake

Celebrating the start of Autumn with Apple Tea Cake!

For me, there is always a sense of relief when the calendar clicks over to 1 March. While the days are still warm there is a sense that the cooler weather is on its way. Summers are HOT where I live so any cool change is more than welcome in my book. So my cooking also looks to seasonal changes which means….apples! Apple Tea Cake is the perfect way to celebrate the new season and new season produce.

This cake is so light and so easy to make. Most of the ingredients you will have on hand so you can make it on a whim. I seem to prefer fruity cakes – check out my Boiled Fruit Cake, Orange Cake and my Plum Cake for other options. Fruity cakes are by their nature lighter and I always kid myself that they are so good for you because they contain said fruit!

Apples are very good for you- great for heart health, they aid management of blood pressure and are full of fibre so they are great for gut health. I think it is nice to incorporate such a beautiful fruit that has added health benefits. If you wanted to switch out some ingredients that are not such healthy options you could use coconut sugar instead of caster sugar and wholemeal flour instead of white flour. I enjoy the cake as it is however knowing that I don’t eat cake very often and when I do it is in moderation.

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A Basic But Delicious Cake

In all honesty this is my basic vanilla cake recipe with sliced apples included. Yet it is so much more than a vanilla cake. It is incredibly moist and delicate and when I serve it seconds are demanded!

So do what I did, make this Apple Tea Cake for Sunday afternoon tea and have plenty left over to send with your family to school and work. It is delicious, you won’t be disappointed.

Apple Tea Cake Pin

Light, fruity and delicate. This Apple Tea Cake is easy to make and delicious.

Apple Tea Cake

Light, fruit, delicate and delicious. A truly enjoyable cake.

Course Cake
Keyword Apple Tea Cake
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 10
Author Jane Georgiades


  • 2 small apples peeled, cored and thinly sliced
  • 125 g butter softened
  • 3/4 cup caster sugar
  • 2 free range eggs
  • 2 tsp vanilla
  • 2 cups self raising flour
  • 1 cup milk


  1. Line and grease the springform cake pan. Preheat the oven to 175°C.

  2. Beat the butter and sugar together until they are light and pale in colour.

  3. Beat in the eggs one at a time. Add the vanilla.

  4. Fold in the flour and milk alternately. Mix well until mixture is light and free of lumps.

  5. Lastly add the apple slices and fold through the mixture.

  6. Spoon mixture into the cake tin and bake for around 50 minutes, testing the cake from 40 minutes. Cover the cake with foil after it has been baking for 30 minutes so that it does not get too brown. When a skewer comes out clean it is cooked.


  • Gillian March 8, 2020 at 6:50 am Reply

    This seems like a lovely idea – but is it possible for you to put the weights of the ingredients you use in your recipes? I have varying cup measures and they are all slightly different in volume (most of them have been bought here in Australia).
    With thanks!

    • Jane Georgiades March 10, 2020 at 10:50 am Reply

      Hi Gillian

      If you use the same measuring cup for all your ingredients you should be ok because the ratios are correct. However, I measured out my measures that I used for this recipe into weights and volume and I came up with 200g of caster sugar (1 cup), 300g SR flour (2 cups) and 250ml of milk (1 cup). I hope that helps. I will in future put weights and volumes in the recipes and hopefully work through all the other recipes (75 of them!) Thanks for asking!

  • Antares August 19, 2021 at 9:12 am Reply

    I made this today and it was so good! Printing it for my keeper recipe book.

    • Jane Georgiades August 22, 2021 at 11:50 am Reply

      That is great to hear. I am so glad you enjoyed the fruits of your labours!

  • Marilyn February 14, 2024 at 11:31 am Reply

    What size tin is used?

    • Jane Georgiades February 16, 2024 at 1:06 pm Reply

      Hi Marilyn,

      I use 19cm springform tin for a cake with a good height on it.

      Happy baking?

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