Cinnamon Tea Cake

This light and fluffy cinnamon tea cake, with a crunchy cinnamon sugar topping, is ready to serve in 45 minutes as a tea time treat or dessert.

5 from 3 votes

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Course: Cakes, desserts

Cuisine: cakes

Prep Time: 10

Cook Time: 35

Total Time: 45

Servings: serves

Calories: 186kcal

Cost: $5

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.

RECIPE NOTES & TIPS

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.