Apple and Cinnamon Spiced Tea Cake - Massimo and Monica Recipe

Apple and Cinnamon Spiced Tea Cake - Massimo and Monica Recipe

Being locked in has been fun and we have been baking more together as a family. so I wanted to share the first cake my gorgeous 10 year son has ever baked - plus it was on his list of home tasks from the school - learn to bake a cake! Bonus for this baking mamma!

I also created a video for those that are more visual and prefer that - enjoy!

Here is the recipe:


185 grams of room temp butter (6 ounces)

1/2 teaspoon cinnamon - ground

1/2 teaspoon ginger - ground

2/3 cup of super fine caster sugar

1/2 teaspoon of salt

1 1/2 cups of sifted plain flour

1/2 teaspoon baking powder

1/3 cup of room temp whole, full fat milk


4 small green apples - we are in lock down so only had red Delicious apples and they worked just fine, use what you have.

1 teaspoon of sugar

1/4 teaspoon of cinnamon

1/4 cup of apricot jam - we only had homemade mango jam and that worked too, use what you have!


Heat your over to 160 degrees Celsius (330F)

Line a 22cm (9”) spring form pan (forget I even owned spring form pans and was literally days from tossing them out!)

Butter, sugar, cinnamon and ginger into your mixer bowl and mix until pale, light and fluffy - remember to scrape down every so often - this took us about 5 or so mins.

Crack eggs one at a time seperateley and add in 1 at a time making sure all incorporated before adding the next one.

Sift salt, baking powder and flour together and add in to the mixer.

Mix for about a minute until well combine, scrape down the sides but don’t over mix as it toughens the cake.

Scoop the cake mix into the cake pan and smooth the surface.

Peel and core the apples - forgot I owed a corer too! Go figure that the old stuff was still handy! Never throw stuff out folks!

Cut apples in half and slice deeply into the apples.

Push the apples into the cake mix, but not too far, about 1cm in.

Mix the extra sugar and cinnamon together and sprinkle over the top.

Place into the over and set your timer for 50 mins… and wait….

Warm your jam and brush over the top.

Bake for another 10 mins or so until the skewer comes out clean.

Leave the cake to sit for 10 mins then gently release the the spring form pan - transfer to a plate once cool enough to handle and attack! we loved the cake warm!

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