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 ;) )
Here is the recipe:
Recipe source: Cooking Class Cakes by Australian Women’s Weekly
- 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)
- 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.
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.