Having guests for afternoon tea sounds so ‘proper’, and a ‘proper’ afternoon tea wouldn’t be at all ‘proper’ without a ‘proper’ tea cake.
The reality of afternoon tea didn’t turn out quite as ‘proper’, which could have had something to do with the number of kids who were racing around our yard, dressing up and generally having an awesome time, but it was still lovely, and so was the Cinnamon Crunch Apple Cake.
This cake is proper enough to serve up at a fancy afternoon tea, and easy enough to make for a hoard of noisy kids as well!
Soft, moist, crumbly cake on the bottom with buttery, sweet, cinnamon-ey crunch on the top. Delicious!
- 80 gms (1/3 cup) butter, melted.
- 3/4 cup brown sugar
- 1 egg
- 1 1/2 cup plain flour
- 2 1/2 tsp baking soda
- 1/2 cup milk
- 1 cup grated apple
- For topping:
- 1/4 cup plain flour
- 60 gms (1/4 cup) chilled butter cut into small pieces
- 1/2 cup brown sugar
- 2 tsp cinnamon
- Preheat your oven to 180 Celsius (approx 375 F).
- Line and grease a 20cm round or square cake tin.
- In a mixing bowl beat together the melted butter and sugar until light and fluffy.
- Add the egg and mix well.
- Combine the flour and baking soda and add it to the butter, sugar and egg mixture in small amounts, alternating with the milk, and mixing well with each addition.
- Stir through the grated apple.
- In a separate bowl combine the flour, sugar and cinnamon for the topping. Add the cubed butter an, using a knife or your fingers, rub it into the dry ingredients until it forms large crumbs.
- Fill the cake tin with the mixture, then top with the cinnamon crumb topping.
- Bake in a 180 C oven for 30-40 mins or until a skewer comes out clean. Allow to cool before removing from the cake tin.
Please note: this recipe uses Australian measurements and temperatures, if you need to convert measurements or temperatures you can find our printable cooking conversion chart here.