This fluffy cinnamon tea cake with a crunchy cinnamon sugar topping is the perfect tea time treat or dessert.
Made in one bowl, this delicious cake takes just 10 minutes to prepare and is ready to serve in just 45 minutes!
This easy cinnamon tea cake with a light cinnamon sponge, topped with a crunchy cinnamon sugar topping is a perfectly versatile cake. Whip it up for morning tea, add to lunchboxes, or even serve for dessert with a drizzle of cream or scoop of vanilla ice cream.
Like my cinnamon apple cake, custard cake, Armenian nutmeg cake and German apple cake, this easy tea cake is made from pantry staples, and is sure to become one of your family's favourite cake recipes!
Why You're Going To Love This Recipe
- Easy recipe - this one bowl cake recipe takes just 10 minutes to prepare.
- Basic ingredients - made with basic ingredients, this cinnamon cake is a budget friendly, economical cake to bake.
- A fun recipe to bake with kids - this no-fuss cake is the perfect recipe for kids to help make!
- Freezer-friendly - if you have any leftover cake, or want to make it ahead of time, wrap the cinnamon tea cake well and freeze for up to 3 months.
- Conventional and Thermomix - both methods are included in the recipe card at the end of the post.
What You Need
You need just 8 common basic ingredients to make this cinnamon tea cake - in fact you probably already have them in your pantry and fridge!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Butter - softened to room temperature. I prefer to use unsalted butter and add a pinch of salt, however you can use salted butter and leave out the pinch of salt. Melted butter is used for the cinnamon sugar topping.
- Caster sugar - also known as superfine sugar.
- Ground cinnamon.
- Vanilla extract - alternatively use vanilla essence or vanilla bean paste.
- Eggs - I use large eggs, weighing approxinately 60g each, and have these at room temperature to blend best.
- Milk - I like to use full fat/full cream milk for the best results in my baking. Once again, use room temperature milk.
- Self-raising flour - or make your own self-raising flour.
- Salt - adding a pinch of salt enhances the flavours in the cake, however if you use salted butter then omit the pinch of salt.
Equipment Required
You need just a handful of simple equipment to make this cinnamon sugar cake.
- 20 cm / 8" round cake tin, lined with baking paper.
- Hand beaters or Thermomix.
- Oven - I specify fan-forced temperatures in my recipes. If you are using a conventional oven, increase the temperature by 10-20 degrees Celsius.
Step By Step Instructions
This one bowl recipe takes just 10 minutes to prepare. Pop your cinnamon tea cake in the oven and wait for your kitchen to smell divine as it bakes!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
Step 1 - Cream The Butter, Sugar and Vanilla
Grease the bottom and sides of a 20cm round cake tin. Line the base and sides with baking paper.
Preheat oven to 160 degrees celsius (fan-forced).
Beat the butter, caster sugar, and vanilla extract until smooth and creamy.
Step 2 - Add The Eggs And Milk
Add the eggs and milk and beat until combined.
Step 3 - Add The Dry Ingredients
Sift in the self-raising flour, add the cinnamon and salt.
Beat until just combined.
Step 4 - Bake
Pour the mixture into the prepared tin.
Bake in the oven for 30-35 minutes or until the cake is cooked when tested with a skewer.
Step 5 - Make The Topping
To make the topping, mix the cinnamon and caster sugar together.
While the cake is still warm, brush the melted butter over the top. Sprinkle with the cinnamon sugar.
Expert Tips
- Cinnamon tea cake is at it's best served slightly warm with a drizzle of cream or scoop of ice cream.
- If you don't have self-raising flour, sift two teaspoons of baking powder to every 1 cup of plain flour before adding it to the batter.
- Use room temperature ingredients for the best results.
- To make sure the cake is cooked - insert a skewer in the middle of the cake to make sure it is cooked through. If the batter sticks to the skewer, bake for a little longer.
- If the cake is over-browning - add a sheet of foil loosely over the top.
- Gluten-free cinnamon tea cake - use gluten-free flour if you want to make this cake gluten-free.
FAQs
Any leftover cake will keep in an airtight container for up to 3 days, stored at room temperature.
Absolutely! Cool the cake completely, then wrap well and freeze for up to 3 months.
Sure! To make a dairy-free cinnamon tea cake, substitute with non-dairy milk and butter.
Related Recipes
Love simple cake recipes that everyone enjoys? Me too!
Here are some more of my favourite easy cake recipes:
WANT EVEN MORE DELICIOUS RECIPES? Subscribe to my newsletter or follow along on Facebook or Instagram. And if you love baking, then please come and join my Facebook cooking club group or subscribe to my YouTube channel.
Cinnamon Tea Cake
Ingredients
- 150 g butter softened to room temperature
- 165 g (¾ cup) caster sugar superfine sugar
- 1 tsp vanilla extract or vanilla essence
- 2 eggs approx 60g each, room temperature
- 180 ml (¾ cup) milk full cream, room temperature
- 225 g (1 ½ cups) self-raising flour sifted
- 1 tsp ground cinnamon
- pinch of salt
For The Topping
- 1 tsp ground cinnamon
- 2 tbsp caster sugar
- 15 g (1 tbs) melted butter
Instructions
- Grease the bottom and sides of a 20cm round cake tin. Line the base with baking paper.
- Preheat oven to 160 degrees celsius (fan-forced).
- Beat the butter, caster sugar and vanilla extract until smooth and creamy. If using a Thermomix: Cream butter, sugar and vanilla extract together for 30 seconds, Speed 4. Scrape down the sides of the bowl.
- Add the eggs and milk and beat until combined. If using a Thermomix: Add the eggs and milk and beat for a further 20 seconds, Speed 3.
- Sift in the self-raising flour, add the cinnamon and salt and beat until just combined. If using a Thermomix: Add the self-raising flour, cinnamon and salt and combine for 20 seconds, Speed 4.
- Pour the mixture into the prepared tin.
- Bake in the oven for 30-35 minutes or until the cake is cooked when tested with a skewer.
- To make the topping, mix the cinnamon and caster sugar together. While the cake is still warm, brush the melted butter over the top. Sprinkle with the cinnamon sugar.
Notes
- Best served slightly warm with a drizzle of cream.
- If you don't have self-raising flour you can use all-purpose flour. Just sift two teaspoons of baking powder to every 1 cup of plain flour before adding it to the batter.
- Insert a skewer in the middle of the cake to make sure it is cooked through. If the batter sticks to the skewer, bake for a little longer.
- Add a sheet of foil loosely over the top if the cake is over-browning.
- Store leftovers in an airtight container for up to 3 days at room temperature.
- Freeze for up to 3 months.
- Use gluten-free flour if you want to make this cake gluten-free.
- For a dairy-free version of this recipe, use non-dairy milk and butter.
Claire
So fluffy and delicious served warm
Lucy
Thank you so much!
Josephine
This was so moist a favourite by all that ate it.
I didn't have full cream milk so used buttermilk not sure if it would be different if I used milk but the buttermilk definitely did alter the moisture of the cake. I will be doing this one again.
Lucy
Fantastic!