Fuss-free and flavourful, this is THE winter tea cake you’ve been searching for! Fluffy, buttery and with a just a touch of warming cinnamon, this cake can be adapted using whatever seasonal fruit and berries you have on hand.

30 min
70 min



  1. 50g unsalted butter, melted
  2. ¼ cup (55g) brown sugar
  3. 1 medium apple, peeled and thinly sliced
  4. 1 cup (125g) blackberries, frozen, thawed


  1. 220g butter, softened
  2. ½ cup (110g) caster sugar
  3. ½ cup (110g) brown sugar
  4. 2 tsp ground cinnamon
  5. 3 large eggs, room temperature
  6. 2 tsp Queen Vanilla Extract
  7. 1 ½ cups (225g) self raising flour
  8. ¾ cup (180ml) milk

Method - Fruit

  1. Step 1

    Preheat oven to 180°C (fan forced). Grease and line a 20cm round cake tin.

  2. Step 2

    Toss fruit in melted butter. Sprinkle brown sugar evenly over the base of the pan, then arrange the fruit on top in a tight, even layer.

Method - Cake

  1. Step 1

    In the bowl of a stand mixer fitted with the paddle attachment, cream butter, sugar and Vanilla Extract until light and fluffy - be patient as this will take about 5+ minutes. Add eggs one at a time and beat well after each addition.

  2. Step 2

    Add flour, cinnamon and milk, mixing until combined.

  3. Step 3

    Pour into prepared cake tin and bake for 60 minutes or until an inserted skewer comes out clean. Allow to cool for 15 minutes in the tin, before inverting onto a serving plate. Best served warm with a dollop of cream.

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