Cinnamon Tea Cake

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.


  • 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


  1. Preheat oven to 160°C.
  2. 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.
  3. Meanwhile, grease a 20cm cake tin and line the bottom with baking paper.
  4. On high speed, beat in vanilla essence followed by eggs, one by one, until incorporated.
  5. Turn the mixer down to the lowest setting and incorporate half of the flour until just combined.
  6. 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).
  7. Bake 30-35 minutes, until cake springs back when touched and a toothpick comes out with moist crumbs attached.
  8. Mix remaining cinnamon and caster sugar in a bowl until well combined.
  9. 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 💜


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