Cinnamon Apple Teacake

Step 1: Preheat the oven to 180°C/350°F.

Step 2: Grease a 20 cm / 8-inch springform pan with butter, then line it with baking paper.

Step 3: Chop half the apples into 1.25 cm / 1/2-inch pieces.

Step 4: Slice the remaining apples into 3 mm / 1/8-inch-thick slices.

Step 5: Put the chopped and sliced apples in separate bowls. Divide the melted butter, sugar, and cinnamon between the bowls. Toss to coat, then set aside.

Step 6: Whisk the dry ingredients together in a large bowl.

Step 7: In a separate bowl, add the wet ingredients in the order listed. Whisk well to combine.

Step 8: Pour the wet ingredients into the bowl of dry ingredients. Mix with a wooden spoon or rubber spatula until the flour is incorporated.

Step 9: Add the chopped apples and gently mix until just dispersed through the batter, keeping the cinnamon on the apples as much as possible.

Step 10: Scrape the batter into the prepared pan and smooth the surface.

Step 11: Arrange the sliced apples on top in a circle, fanning and overlapping them by about one-quarter. Use the slices to cover the surface evenly.

Step 12: Bake for 50 minutes, or until a skewer inserted into the center comes out clean. If the cake needs to bake longer, cover it loosely with foil to keep the apples from burning.

Tip: Juicy apples may mean the cake needs 5 to 10 extra minutes; check it with a skewer.

Step 13: Place the pan on a cooling rack and release the sides of the springform pan.

Step 14: Put the jam and water in a small bowl. Microwave for 20 seconds to warm, then mix.

Step 15: Brush the glaze over the apples on the surface of the cake.

Step 16: Let the cake cool for at least 30 minutes before cutting with a sharp knife. It can still be slightly warm in the middle when served.