Cinnamon Tea Cake is such a treat to always have in the kitchen!
Perfect if friends drop around for a cuppa and the kids love it for school (just don’t add nuts).
We love this recipe from MoM Member Justyna – just a few simple ingredients that we’re sure you’ll already have in the pantry and fridge. Make the most of your oven and double or triple batch this Cinnamon Tea Cake. It freezes beautifully too.
If you’re opting for a Cinnamon & Sugar dusting on top of this cake, we love this premixed Cinnamon & Sugar combo – ready to go!
If you want to use this cake as a dessert, you could top with a creamy yoghurt icing and sprinkle with berries and serve with ice cream. Or you could use this cake as a base for a Tiramisu or a custardy, creamy Strawberry Trifle.
The easiest cake in the world.
Ingredients (serves 12 | makes 1 big cake )
- 1 Egg
- 60g Butter, softened
- 1/2 cup Caster Sugar
- 1/4 cup Oil
- 2 cups Flour
- 1 cup Milk
- 1 tsp Baking Powder
- 1tsp Baking Soda
- 1 tsp Cinnamon
- Beat the butter until light and fluffy and then gradually add the sugar. Cream together until all the sugar is dissolved.
- Beat in the egg.
- Sift together the rest of the dry ingredients then add half the dry ingredients and half the milk to the egg/sugar . Mix gently into the butter/sugar/egg mixture.
- Add the remaining dry ingredients and mix gently.
- If you are using a ring tin, spray well with cooking spray or coat with butter and sprinkle with a small amount of flour. If you are using a cake tin, line with baking paper. Pour in the Cinnamon Tea Cake batter and place in a preheated oven (180 degrees celcius).
- Depending on the tin you use and your oven, your cake may take up to 60 minutes to cook all the way through. However if you find that the outside is going too brown to quickly, reduce the heat and/or move the cake down a little in the oven.
- To serve, drizzle with a fine icing mix (just combine a tablespoon of icing mixture with a little milk) or you could just make a mix of cinnamon and sugar and sprinkle over the top.