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.