Cinnamon Tea Cake
Easy to prepare and wonderfully soft, this spicy cinnamon cake is a perfect tea time treat.
INGREDIENTS
Tea cake
- 2 large eggs
- 3/4 cup (180 ml) milk
- 1 teaspoon of vanilla extract
- 2 and 1/2 teaspoons of baking powder
- 115 grams (1/2 cup or 1 stick) unsalted butter, room temperature
- 150 grams (3/4 cup) powdered sugar
- 210 grams (1 and 1/2 cups) plain flour
- 1 teaspoon of ground cinnamon
Cinnamon sugar filling
- 1 tablespoon of powdered sugar
- 20 grams (1 tbsp) unsalted butter, melted
- 1/2 teaspoon ground cinnamon
INSTRUCTIONS
First, preheat oven to 180 C (350 F) standard / 160 C (320 F) ventilated. Grease and line an 8-inch round cake pan with parchment or baking paper.
Then, in a large mixing bowl, beat butter, sugar and vanilla with an electric mixer until pale and creamy, about 1 to 2 minutes. Add the eggs, one at a time, and beat briefly - don't worry if the mixture gets lumpy - then scrape the sides of the bowl.
In another bowl, whisk together regular flour, baking powder and cinnamon. Add half of the flour mixture, along with all the milk, and mix slowly on low speed. Add the rest of the flour mixture and continue to mix until the cake batter is smooth and creamy.
Pour the cake batter into the prepared pan and bake for about 30 to 35 minutes or until a skewer inserted in the middle of the cake comes out clean.
While the cake is still hot, brush generously with melted butter, then sprinkle with cinnamon and sugar. Enjoy a slice while the cake is hot. Happy Cooking Time.
