Cinnamon Tea Cake
My grandma's cinnamon tea cake is one of the most comforting, simple baking recipes I know. A rub of butter followed by a sprinkling of cinnamon sugar, in place of buttercream or icing makes for less messy dishes and a faster cooking time.
Ingredients
- 120g salted butter, at room temperature
- 170g caster sugar
- 2 eggs
- 1 tsp vanilla essence
- 2 cups self raising flour (240g)
- ½ tsp cinnamon
- ⅔ cup full cream milk (165g)
- ½ tbsp cinnamon, plus 1 tbsp caster sugar, to dust
Method
- Preheat oven to 160°C.
- Cream butter and sugar in a stand mixer with paddle attachment (or in a bowl with an electric beater) until very pale and fluffy. You’ll need to scrape the sides down a few times to make sure all of the butter and sugar is being creamed. Beat for at least 5 minutes.
- Meanwhile, grease a 20cm cake tin and line the bottom with baking paper.
- On high speed, beat in vanilla essence followed by eggs, one by one, until incorporated.
- Turn the mixer down to the lowest setting and incorporate half of the flour until just combined.
- Add milk and beat until combined, then add remaining flour and ½ tsp cinnamon, beat for a moment then finish folding through with a spatula (so you don’t overwork the gluten).
- Bake 30-35 minutes, until cake springs back when touched and a toothpick comes out with moist crumbs attached.
- Mix remaining cinnamon and caster sugar in a bowl until well combined.
- While the cake is warm, rub butter over the top so it melts. Immediately after sprinkle over cinnamon sugar so it sticks.
1 comment
Thank you for sharing 💜