A classic recipe, this beautifully simple cinnamon tea cake is wonderfully light, fluffy and sweet, perfect to enjoy with a cup of tea as an afternoon treat.
Looking for more tea cake recipes?
Ingredients
Method
Preheat oven to 180°C (160°C fan-forced).
Cream butter, sugar, egg and vanilla until light and creamy. Stir in sifted flour and milk, beat lightly until smooth.
Spread mixture into well-greased 20cm sandwich tin and bake for 15-20 minutes.
Turn onto wire rack. Combine extra sugar with cinnamon and sprinkle over cake. Serve warm with butter.
How to grease the tin
The best way to grease the pan for this cinnamon tea cake is to use either a light, even coating of cooking-oil spray, or use a pastry brush to brush melted butter lightly and evenly over the base and sides of the pan.
Cinnamon tea cake variations
For a flavour variation on the classic, try our apple cinnamon tea cake, or else this sultana cinnamon tea cake.
You may also like some of our butter and pound cake recipes, which also pair beautifully with a cuppa for morning or afternoon tea. Start with a basic pound cake (quatre quart) and then explore our many flavour variations, including this almond & strawberry pound cake as well as our orange and fennel seed pound cake. Then for the a butter cake, begin with this basic butter cake, then branch out with a citrus butter cake or vanilla butter cake. We even have a polka dot butter cake, that would be great for a birthday party!
What is cinnamon?
Cinnamon is one of the world’s most common spices. It is available both in the piece (sold as sticks or quills) and ground into a powder, like we use in this cinnamon tea cake recipe. It’s used universally as a sweet, fragrant flavouring in both sweet and savoury foods.
