Caramelised apple and cinnamon tea cakes

Topped and tailed with caramelised apple, these delightful tea cakes can be served up for morning or afternoon tea, and would be a different and welcome addition to the school lunchbox.

  • 1 hr cooking
  • Makes 12 Item
  • Print


Caramelised apple and cinnamon tea cakes
  • 125 gram (4 ounces) butter, softened
  • 1 teaspoon vanilla extract
  • 2/3 cup (150g) caster (superfine) sugar
  • 2 eggs
  • 1 1/4 cup (185g) self-raising flour
  • 1/2 cup (75g) plain (all-purpose) flour
  • 1 teaspoon mixed spice
  • 1/2 teaspoon ground cinnamon
  • 1 cup (250ml) buttermilk
  • 1 apple (200g), peeled, grated coarsely
  • 2 apples (260g)
  • 75 gram (2½ ounces) butter
  • 1/3 cup (75g) firmly packed light brown sugar


Caramelised apple and cinnamon tea cakes
  • 1
    To caramelise the apples, slice each unpeeled apple, across the core, into six 1cm (½ inch) thick slices, removing any seeds. Stir butter and sugar in large frying pan over low heat until sugar dissolves. Add apple slices to caramel sauce; cook, turning occasionally, about 3 minutes or until browned lightly.
  • 2
    Preheat oven to 180°C/350°F. Grease two six-hole (¾-cup/180ml) texas muffin pans.
  • 3
    Place one slice caramelised apple in each pan hole; spoon caramel sauce over apple.
  • 4
    Beat butter, extract and sugar in small bowl with electric mixer until light and fluffy. Beat in eggs, one at a time. Transfer mixture to large bowl; stir in sifted dry ingredients and buttermilk, in two batches. Stir in apple. Divide mixture among pan holes; bake about 30 minutes.
  • 5
    Stand cakes in pan 5 minutes before turning, top-side up, onto wire rack. Serve cakes warm.

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