Cinnamon tea cake

Cinnamon tea cake



  • 60g butter
  • 1 tsp vanilla essence
  • half a cup sugar
  • 1 egg
  • 1 cup SR flour
  • 1/3 cup milk
  • 15g extra butter, melted
  • 1 tblsp (preferably castor) sugar, extra
  • half a tsp ground cinnamon


Grease a round cake tin and line it with greaseproof paper.

Beat the butter and vanilla together until white and creamy, add the sugar and continue beating.

Add the egg and beat a bit longer.

Add half the flour and half the milk, mix well, then beat in remainder. Don’t over beat.

Spoon the mixture into the cake tin and bake in a moderate oven for about 25 minutes or ’til golden (cake should shrink slightly from sides of pan. If you’re not sure – poke a skewer into the middle and it should come out dry).

Turn cake out onto serving plate. Brush the top immediately with the melted butter and sprinkle with the cinnamon sugar.

Serving Suggestions


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