Cinnamon Tea Cake

If you're a regular visitor of this blog, by now you would be knowing my love for plain cakes. Anyways, I was hoping that my next baking post in this space would be a layered frosted cake. But as usual, I ended up with a plain cake. I dont know, I just can't get myself to make a layered cake. Hopefully, some time soon I'll be able to do it.

This is a great plain cake, a very good accompaniment for tea time. It's just  a simple teacake, but the cinnamon flavor can be considered as the “icing” on the cake (isn't that a good consolation ;) )

Cinnamon teacake full
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Here is the recipe:

Recipe source: Cooking Class Cakes by Australian Women's Weekly

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Cinnamon Teacake

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Course: Baking, Breakfast, Cakes and Bakes, Dessert, Sweets
Author: Maria Jose Martin

Ingredients

  • 60 gms Butter (softened)
  • 1 tsp Vanilla essence
  • 2/3 cup Caster sugar (150 gm(refer notes))
  • 1 Egg
  • 1 cup Self-raising flour (150gm(refer notes))
  • 1/3 cup Milk (80ml)
  • 10 gms Butter (melted, extra)
  • 1 tsp Ground cinnamon
  • 1 tbsp Caster sugar (extra)

Instructions

  • Preheat oven to 180 degree C/350-375 F, 10 mins before baking. Grease deep 20cm-round cake pan; line base with baking paper. Beat butter, essence, sugar & egg in a small bowl with electric mixer until light & fluffy; this process will take 5-10 mins, depending on the type of mixer used.
  • Using wooden spoon, gently stir in sifted flour and milk. Make sure that there are no lumps.Spread mixture into prepared pan.
  • Bake cake in the preheated oven for about 30 mins. Turn cake onto wire rack then turn top-side up; brush top with extra melted butter, sprinkle with combined cinnamon & extra sugar. Serve warm with butter, if desired.

Notes

Taking care to thoroughly beat the butter, essence, sugar and egg will result in a light-as-air texture to this cake, best when eaten warm with butter (courtesy:Australian W omen's Weekly Magazine) . Though this is best eaten on the day its made, you can store this cake at room temperature in an air tight container for up to 2 days.
Substitution for self raising flour – to get 1 cup self-raising flour, add 1 1/2 tsp baking powder+ 1/4 tsp salt to 1 cup all purpose flour.
Substitution for caster sugar: to get 1 cup caster sugar. process 1 cup granulated sugar (usual sugar) in a food processor/mixer until fine, but don't powder it like icing sugar.
Tried this recipe? Let others know by…mentioning @mariasmenu or tagging #mariasmenu
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