Perfect for fall, here is a delicious recipe for Apple Tea Cake! This recipe was handed down to me from a family member and I it's perfect with a cup of tea in the afternoon... If you are looking for a recipe to use some of your freshly picked apples or just looking for a nice apple crumb cake, give this one a try!
4 Lipton Tea Bags
1 Med-Large Tart Apple
1 1/4 cups Sugar
2 cups All-Purpose Flour
1/2 tsp Baking Powder
1/2 tsp Baking Soda
12 tbsp Unsalted Butter (softened)
1/2 cup Sour Cream
1 tsp Vanilla Extract
Crumb Topping* (recipe follows)
Preheat oven to 350°F
In a medium bowl, pour 2 cups of boiling water over tea bags, let steep for about 5 minutes.
Remove tea bags, add ¼ cup of sugar and stir to dissolve. Add peeled, cored and rough chopped apples and let stand about 1 hour.
After an hour, remove apple pieces and set aside. Also, reserve ¼ cup of tea liquid.
In a small bowl whisk together dry ingredients and set aside.
Add sour cream & vanilla to tea liquid, and stir to combine.
In a large mixing bowl (or in the bowl of your stand mixer) cream together the butter and 1 cup of sugar. Then, add eggs one at a time.
Next, alternate adding dry & wet ingredients, be careful not to over mix!
Fold in apples with a spatula and then spread into a lightly greased 9" spring form pan.
Evenly spread the crumb topping over the top of the batter, and then bake about 1 hour (or until a toothpick comes out clean) in a 350°F oven.
Let cool completely on a wire rack before removing from pan.
Optional: sprinkle powdered sugar over the top!
*Crumb Topping Recipe:
½ Cup Brown Sugar
1/3 Cup All Purpose Flour
½ tsp Cinnamon
1 Tbsp butter (softened)
½ cup chopped pecans (or walnuts)
In a small bowl, combine all ingredients (except pecans) and blend with a fork until the mixture resembles crumbly, wet sand. Stir in nuts.
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