This cinnamon teacake is sweet and buttery yet light and fluffy and it’s so easy to make. A simple cake batter is baked, then topped with butter and cinnamon sugar for the perfect tea-time treat.
170gunsalted butter, softened(¾ cup / 1 ½ sticks / 6oz)
200gcaster sugar or white granulated sugar(1cup / 7oz)
2large eggs, room temperature
2teaspoonsvanilla extract
½cupwhole milk, room temperature
TOPPING
1tablespoonunsalted butter, melted(14g / 0.5oz)
1teaspoonground cinnamon, extra
1tablespooncaster sugar or white granulated sugar, extra
For best results, always weigh ingredients where a weight is provided
Equipment
Stand mixer or handheld electric mixer
mixing bowls
Spatula
8 inch round cake pan
Instructions
Preheat the oven to 180C (160C fan) / 350F. Grease an 8 inch cake pan and line the base with baking paper.
In a medium bowl, combine the flour, baking powder, cinnamon and salt. Whisk to disperse and set aside.
In a large mixing bowl with electric mixer (or stand mixer with paddle attachment) beat the butter and sugar until pale and fluffy. Scrape down the sides of the bowl as needed.
Add the eggs one at a time, adding the vanilla with the last egg, beating each time in until smooth. Scrape down the sides of the bowl as needed.
Add ⅓ of the flour mixture and stir in with a spatula until just combined. Add half the milk and stir that in. Repeat - flour, milk, flour - until it's all just combined. Don't overmix.
Tip the cake batter into the prepared pan and level out the top. Bake for around 40 minutes - when done a toothpick should come out with just some sticky crumbs attached (not wet batter).
Let it cool in the tin for 5-10 minutes then turn it out onto a wire rack.
Immediately, brush the top with melted butter.
Combine the sugar and cinnamon, mix well, then sprinkle all of it over the cake. Don't leave any behind.
Can be eaten while warm or cooled to room temperature. It's lovely served with some whipped cream or just a little ice cream on the side.
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Notes
For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
All ovens vary – always test for doneness 3-5 minutes before the recipe suggests.
Storage: You can store the cake at room temperature, in an airtight container, for 3-4 days or in the fridge for 5-6 days. Cinnamon teacake can also be frozen. Slice it first, then freeze in an airtight container for up to 3 months.
Calories: 235kcal
Author: Marie Roffey
Course: Dessert
Cuisine: Australian
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.