Cinnamon Apple Teacake

Step 1

Preheat oven to 180°C/350°F (all oven types).

Step 2

Grease a 20cm / 8" springform pan with butter, then line with baking paper (parchment paper).

Step 3

Chop half the apples into 1.25 cm / 1/2" pieces.

Step 4

Slice the other half into 3mm / 1/8" thick slices.

Step 5

Place into separate bowls. Sprinkle/drizzle each bowl with half the butter, sugar and cinnamon. Toss to coat, set aside.

Step 6

Whisk Dry ingredients in a large bowl.

Step 7

Pour Wet ingredients in a separate bowl in the order listed. Whisk well to combine.

Step 8

Pour Wet into the Dry ingredients bowl. Mix with a wooden spoon or rubber spatula until flour is incorporated.

Step 9

Add chopped apple. Gently mix through until JUST dispersed (to keep cinnamon on apple, not dispersed through batter).

Step 10

Scrape into cake pan, smooth surface.

Step 11

Top with sliced apples - fan them out in a circle, overlapping each other by 1/4 (fiddle away to use up all the apple / make it even!).

Step 12

Bake 50 minutes, or until skewer inserted into the centre comes out clean (Note 3). Cover loosely with foil if you have to bake beyond 50 min (to stop apples burning).

Step 13

Place on cooling rack, release sides of springform pan.

Step 14

Heat Glaze: Place jam and water in a small bowl, microwave 20 seconds to warm, then mix.

Step 15

Glaze: Brush apples on surface with glaze.

Step 16

Cool: Allow to cool at least 30 minutes before cutting with sharp knife. It is sheer perfection when it's still slightly warm in the middle.