Late notice afternoon tea guests and no time to bake and ice a cake? Not a problem with a cinnamon tea cake. Albeit a bit rustic to look at, it’s quick to make and bake, smells just like a doughnut and here’s the best bit – it’s a cake best served warm!
Now that’s not to say you can’t eat cinnamon tea cake cold, but in my opinion, it’s always nice to eat warm, and definitely at its best the day it’s baked.
180g butter, cubed at room temperature
¾ cup caster sugar
1 teaspoon vanilla paste or extract
1¼ cups self raising flour
¼ cup plain flour
2 teaspoons ground cinnamon
½ cup milk
For the topping
1 tablespoon caster sugar
1 teaspoon ground cinnamon
1 tablespoon melted butter
Preheat oven to 170°C. Grease and line a 20cm cake tin.
Beat the butter, sugar and vanilla together using electric beaters until pale and creamy.
Add the eggs one at a time, beating well between additions.
Sift the flours and cinnamon together. Fold half into the butter and sugar mixture with half of the milk. Repeat for the remaining flour and milk.
Spoon the mixture into the tin and spread out with a spatula. Bake for one hour or until a skewer comes out clean when poked into the centre of the cake.
Cool in the pan for 15 minutes. While you wait, melt the butter and combine the sugar and cinnamon in a separate dish.
Turn onto a wire rack and brush the top of the cake with the melted butter, quickly sprinkle with the sugar and cinnamon mix before the butter soaks into the cake.
Set the cake aside to cool off a bit before serving or let it cool completely.
Make sure to browse our recipe archives for more great meal ideas and treats to try.