Amish Apple Cinnamon Teacake

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This is the next best thing to coffee cake that I have ever found. You’ll use 2 bowls, 1 medium, one small, a baking pan and a knife to swirl in the cinnamony goodness. I added my own personal twists to the original Amish recipe that I found years ago in Ohio’s Amish country, but only minor, small changes.This simple bread is so delicious in its simplicity that I simply could not taint it! No kneading, just mix and bake! Perfect with a nice cup of steaming coffee, tea or cold milk at anytime of day. Preferred Season? To me,  Autumn seems best 🙂



1/2 cup butter, softened

1 cup sugar

1/2 tsp each of salt, cardamom or nutmeg

1 egg

1 cup buttermilk or 1 cup milk plus 1 tablespoon vinegar or lemon juice

2 cups flour

1 teaspoon baking soda

1 medium apple; peeled & chopped fine

Cinnamon/sugar mixture:

2/3 cup brown sugar

1 teaspoon cinnamon

Cinnamon bread whole


Cream together butter, sugar, Then add egg. flour, salt, spices and baking soda. Slowly add milk until just combined. Put 1/2 of batter (or a little less) into greased loaf pan. In separate bowl mix sugar and cinnamon. Sprinkle 3/4 of cinnamon mixture on top of the 1/2 batter. Sprinkle on half the apples and press in slightly. Add remaining batter to pan; sprinkle remaining cinnamon topping and apples, press slightly. Swirl batter horizontally (short side) with a knife—about 6-7 passes. Bake at 350 degrees for 45-50 min. or until toothpick tester come clean. Sprinkle course sugar over top when cake partially cools or vanilla glaze when cake completely cools–optional, but nice 🙂

Cool in pan for 20 minutes before removing from pan and inverting onto your favorite plate or cake stand. Makes 1 loaf. Ingredients can easily be doubled.

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7 Comments Add yours

  1. Paul says:

    I will make this tonight, to take with me to the lake, tomorrow, for breakfast on the boat. Does anyone want to join me?

    1. Hi Paul! This sounds more than wonderful! Please let me know how you like it–better still, let us know how you like it for breakfast on the boat 🙂 Enjoy!

  2. Pam Jaffe says:

    Delicious! Even with almond flour substitution! Will definitely make again! Thanks Lana!

    1. Hi Pam! I’m so happy you were able to convert this to a lower carb version! So pleased you enjoyed it too! Looking forward to featuring some of your lower carb conversions in the future as well! Thanks a bunch!

  3. PamElla says:

    Going to try this one

    1. I’ve made this time and again and it’s luscious and consistent every time! Please let us know how you like it. Enjoy!!

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