Apple and Cinnamon Tea Cake

Apple and Cinnamon Tea Cake
There is nothing better than seasonal fruits and vegetables. With apples now in season, it seemed like the best time for a tea cake by Teresa Cutter. It can be served at a tea party or as a Sunday afternoon treat. There’s not even a need for sugar, with the sweetness of apples doing the trick.

450g (3 cups) grated red apple
2 tsp baking powder
1/4 tsp sea salt
3 organic free-range eggs
1/4 cup (60ml) coconut oil
1/2 tsp cinnamon
1 tsp vanilla bean paste or extract
2 cups (260g) wholemeal spelt flour
1/2 cup chopped walnuts (optional)
2 red apples, sliced (optional)
coconut sugar (optional)

Preheat oven to 180C. Combine the grated red apple, baking powder, sea salt, eggs, oil, cinnamon and vanilla into a bowl and mix well. Add the flour and mix through lightly until combined, being careful not to over-mix the batter. Fold through the chopped walnuts, if desired. Line a 20cm round baking tin with baking paper. Spoon mixture into the tin. Now at this stage you can bake as is or garnish your bread with sliced apple and a sprinkle of coconut sugar that will create a lovely caramelised flavour over the top. Bake for 1 hour or until an inserted skewer comes out clean. Baking times may vary, so check after 45 minutes and cover with foil if necessary. Allow to cool for 1 hour before removing from the tin.

One thought on “Apple and Cinnamon Tea Cake

  1. Pingback: Apple and Cinnamon Breakfast Cookies | SOKBerry

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