A traditional Cinnamon Tea Cake – made in a trice and with just 1 egg, and a buttery cinnamon sugar topping – perfect with a cuppa.
A Lovely Little Cake – Perfect for the Sunday Tea Tray
A traditional Cinnamon Tea Cake – made in a trice and with just 1 egg.
It’s a lovely little uncomplicated cake which relies on a buttery cinnamon sugar topping.
This is a classic “tea cake” as in a cake you’d made for the tea time table, and it’s also lovely when served sliced through the middle and spread with butter.
You can double the ingredients for a larger cake, but this size serves 6 to 8 slices and also keeps well in the cake tin.
I served this unassuming cake as part of my recent Sunday Tea Tray Supper, and my husband (who professes not to have a sweet tooth) loved it.
Be careful not to unmould the cake from any paper case or baking paper you use until it’s cool, as it can lose it’s a shape a little, being a very light cake with a delicate crumb.
Serve this delightful cake with a cuppa for elevenses, for afternoon tea, or why not pop a slice in the school or office lunch box.
Sometimes in baking, less is more, and this is a prime example of how simple ingredients can result in a delectable cake that with please all the family.
I hope you enjoy it if you make it – and please so let me know, Karen
Shopping List:
- Cinnamon Tea Cake:
- 60g softened butter
- 75g caster sugar
- 1 teaspoon vanilla extract
- 1 large egg, beaten
- 119g SR flour
- 1 teaspoon baking powder
- Pinch of salt
- 90ml milk
- Cinnamon Sugar Topping:
- 1 tablespoon (15g) butter, melted
- 1/2 teaspoon ground cinnamon
- 1 tablespoon caster or granulated sugar
Culinary Notes:
Use margarine in the cake if you prefer.
Whole milk is best, but buttermilk also makes a lovely light cake, as does skimmed milk.
If using plain flour, add 2 tablespoons of baking powder.
For a more rustic finish, make the cinnamon sugar topping with Demerara sugar.
More Tea Cake Recipes:
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Recipe for Traditional Cinnamon Tea Cake
Traditional Cinnamon Tea Cake
A traditional Cinnamon Tea Cake - made in a trice and with just 1 egg.
It’s a lovely little uncomplicated cake which relies on a buttery cinnamon sugar topping.
This is a classic “tea cake” as in a cake you’d made for the tea time table, and it’s also lovely when served sliced through the middle and spread with butter.
You can double the ingredients for a larger cake, but this size serves 6 to 8 slices and also keeps well in the cake tin.
I served this unassuming cake as part of my recent Sunday Tea Tray Supper, and my husband (who professes not to have a sweet tooth) loved it.
Be careful not to unmould the cake from any paper case or baking paper you use until it’s cool, as it can lose it’s a shape a little, being a very light cake with a delicate crumb.
Serve this delightful cake with a cuppa for elevenses or in the afternoon, or why not pop a slice in the school or office lunch box.
Sometimes in baking, less is more, and this is a prime example of how simple ingredients can result in a delectable cake that with please all the family.
I hope you enjoy it if you make it - and please so let me know, Karen
Ingredients
- Cinnamon Tea Cake:
- 60g softened butter
- 75g caster sugar
- 1 teaspoon vanilla extract
- 1 large egg, beaten
- 119g SR flour
- 1 teaspoon baking powder
- Pinch of salt
- 90ml milk
- Cinnamon Sugar Topping:
- 1 tablespoon (15g) butter, melted
- 1/2 teaspoon ground cinnamon
- 1 tablespoon caster or granulated sugar
Instructions
1. Preheat oven to 180C/160C Fan/350F. Line a 8” (20cm) round cake tin with a paper lined or baking paper.
2. In a mixing bowl, cream the butter, sugar and vanilla extract together until light and fluffy. Add the milk to the beaten egg.
3. Mix the flour, baking powder, and salt together and add spoons of the flour mixture into the creamed butter mixture, alternating with a little of beaten egg and milk, mixing well after each addition.
4. Continue to mix until cake batter is smooth and creamy - I use a hand held mixer for this.
5. Pour or spoon the cake batter into the prepared tin, and bake for 25 to 30 minutes until the cake has risen and is golden brown.
6. Remove from the oven, brush the melted butter over the cake and sprinkle the cinnamon sugar over whilst the cake is still warm; after 5 minutes, carefully lift the cake out of the tin onto a wire rack, but do not remove any baking paper until the cake is cool and firm.
7. Served sliced when cold. Can be split and buttered too.
Notes
Use margarine in the cake if you prefer.
Whole milk is best, but buttermilk also makes a lovely light cake, as does skimmed milk.
If using plain flour, add 2 tablespoons of baking powder.
For a more rustic finish, make the cinnamon sugar topping with Demerara sugar.
Nutrition Information
Yield 8 Serving Size 1Amount Per Serving Calories 250Total Fat 7gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 2gCholesterol 40mgSodium 141mgCarbohydrates 45gFiber 3gSugar 30gProtein 3g
Gallery of Sunday Tea Tray Supper
Alison wright says
Made this yesterday and I finished it all, it was super gorgeous
Karen Burns-Booth says
I am so pleased you all enjoyed it! Karen
Lisa says
Hi I’ve made this a few times and it’s a delicious soft light sponge . I was wondering if I double the ingredients to make a bigger cake how long would it have to be in the oven for please ?
Karen Burns-Booth says
I’m a bit wary about doubling the ingredients, but I’m sure it can be done. Maybe a lower temperature and longer to bake? Maybe 10 degrees lower and an extra 15 mins?