Introducing my easy Cinnamon Tea Cake. It comes together in minutes and boasts a buttery crumb and a sweet cinnamon sugar crust. The perfect cake for morning tea!
The humble tea cake ❤️
I’m so excited to share my Cinnamon Tea Cake recipe with you today. It’s incredibly easy to make but it tastes like you’ve slaved away in the kitchen for hours. It has a super soft and tender crumb that’s buttery and sweet, and a crisp cinnamon sugar topping.
You only need a handful of ingredients and you’ve got the perfect cake to share with family and friends.
Lately I’m becoming more and more obsessed with easy bakes, including one layer cakes like this one. And I have you to thank for it. My most popular recipes are almost ALWAYS ones that are quick and easy to make and can be replicated again and again with success.
I think that’s why my Apple Cake is one of the most popular recipes on my entire site.
And I’m right there with you. Yes, sometimes I love a challenge or to create something more extravagant, but let’s be real. Most of the time, I need foolproof bakes that can whipped up quick when friends are popping over for morning tea or an easy dessert I can take to a dinner party after I finish a day at work.
So what makes this cake so special? Well apart from being easy to throw together, it’s actually one of my all-time favourite cakes. I have a whole stack of it in my freezer because sometimes you just need a quick cake fix.
And even though this cake has no frosting, that buttery cinnamon crust makes me weak at the knees. After this cake is baked, you actually brush the top with melted butter and sprinkle over cinnamon sugar. If you serve this cake warm, you could close your eyes and think you are eating a warm cinnamon donut. #hello
TIPS FOR MAKING CINNAMON TEA CAKE
- You will need an electric mixer for this recipe. Start with room temperature butter, you don’t want it fridge cold but it shouldn’t be melty by any means.
- We start by beating together the butter and sugar, this process is known as creaming. After a few minutes, the two will combine and turn pale and creamy. This process helps create a nice light and fluffy cake. It can be tempting to beat for 30 seconds or so just to combine the butter and sugar but if you keep going for another minute or so, you’ll see it change texture and almost look a little ‘whipped’. Perfect!
- Next comes the eggs. Sometimes when you add the eggs, the cake batter can turn lumpy and look a little curdled. That’s fine.
- Add half of the dry ingredients (flour, baking powder and cinnamon) and ALL the milk. Start to slowly mix together and then add the remaining dry ingredients. Transfer mixture to a cake tin and bake for 30-35 minutes. You’ll know it’s ready when a skewer inserted in the middle comes out clean.
- When you remove the cake from the oven, generously brush melted butter all over the top. Then sprinkle with cinnamon sugar. This Cinnamon Tea Cake is delicious served warm.
MORE ONE LAYER CAKE RECIPES TO TRY
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Cinnamon Tea Cake
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves 8-10
- Category: Cake
- Cuisine: Australian
Description
A delicious light and tender Cinnamon Tea Cake.
Ingredients
Tea cake
- 115 grams (1/2 cup or 1 stick) unsalted butter, room temperature
- 150 grams (3/4 cup) caster sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 210 grams (1 and 1/2 cups) plain flour
- 2 and 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 180 ml (3/4 cup) milk
Cinnamon sugar topping
- 20 grams (1 tablespoon) unsalted butter, melted
- 1/2 teaspoon ground cinnamon
- 1 tablespoon caster sugar
Instructions
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line a round 8 inch cake tin with baking or parchment paper.
- In a large mixing bowl, beat butter, sugar and vanilla with an electric mixer until pale and creamy, approximately 1-2 minutes. Add eggs, one at a time, and beat briefly – don’t worry if the mixture goes lumpy – then scrape down the sides of the bowl.
- In a separate bowl, whisk together the plain flour, baking powder and cinnamon. Add half of the flour mixture, along with all the milk and slowly mix together on a low speed. Add the remaining flour mix and continue to mix until cake batter is smooth and creamy.
- Pour cake batter into your prepared tin and bake in the oven for approximately 30-35 minutes or until a skewer inserted into the middle of the cake comes out clean.
- While the cake is still warm, generously brush with melted butter and then sprinkle over cinnamon and sugar. Enjoy a slice while the cake is warm.
Nutrition
- Serving Size: 1 slice of cake
- Calories: 261
Keywords: Teacake, cinnamon cake,
I made this yesterday and its one of the nicest cakes i have ever made. Its very soft and fluffy and the cinnamon flavour is lovely. My husband loved it!
★★★★★
Aw love hearing that! Thank you for your kind review!
Such a great recipe. My dad and I used to make a boxed version when I was younger and I have been craving it during lockdown. I used lactose free butter and it was amazing. A simple and stunning recipe 🙂
Aw so glad to hear that Kristy!
What size pan? There are no recommendations so I’m not sure if it’s a loaf pan, round, square etc which can really ruin a recipe.
Hi, the cake pan is specified in step 1 of the recipe.
Hello for some reason it didn’t rise and no matter how long i left it in the oven the top wouldn’t cook properly. Just wondering what I could do for next time to make it actually work because it smelled amazing and I’m so sad it didn’t work out 😭
Hi Bella, if you didn’t change any ingredients, it sounds like your baking powder might be expired?