Fall in Virginia means spending time at an orchard picking apples. But then what do you do with all those delicious treats? In my house, they get put to good use with homemade applesauce, apple butter, and these absolutely divine apple tea cakes. They’re best right out of the oven, nice and warm, drizzled with melted butter and topped with cinnamon sugar. Oh Yum!! And the custard filling makes a nice surprise when you bite into them.
Pour yourself a cup of tea and get out your mixing bowl, this is the perfect season for apple tea cakes!
Apple Tea Cakes
- 1 1/2 tbsp Instant Vanilla Pudding Mix
- 1 1/2 tbsp Sugar
- 1/2 cup Heavy Cream
- 1/4 tsp Vanilla Extract
Whisk together pudding mix, sugar, milk, and vanilla in a small pot. Stir over medium heat until the mixture boils and becomes thick. Remove from heat and cover with plastic wrap, laying directly on top of mixture to keep it from developing a film. Let cool.
- 6 tbsp Butter, softened
- 1/2 tsp Vanilla Extract
- 1/2 cup Sugar
- 2 Eggs
- 3/4 cup Self-Rising Flour
- 1/4 cup Instant Vanilla Pudding Mix
- 3 tbsp Heavy Cream
- 1 Apple, unpeeled, cored, and thinly sliced
Heat oven to 350 degrees. Line 9 holes of a standard muffin pan with cupcake papers.
Beat butter, vanilla, sugar, eggs, flour, pudding mix, and heavy cream in medium mixing bowl on low-speed until combined. Increase to medium-speed and beat until mixture becomes paler, about 3-4 minutes.
Divide half the mixture between the baking cups. Spoon about 1 tablespoon of custard mixture on top then cover with remaining batter. Top with apple slices, pressing them slightly into batter.
Bake 25-30 minutes until the become slightly brown. Remove from cupcake pan and place on cooling rack. Immediately top with topping mixture while still hot then let cool. Cakes can be served warm or cold.