Cinnamon Tea Cake

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.

I made this for a dinner party I attended last weekend, and it was a hit! There wasn’t a crumb left!

– Marissa

Jess’s tips for perfect Cinnamon cake

1. 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.
2. 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!
3. Next comes the eggs. Sometimes when you add the eggs, the cake batter can turn lumpy and look a little curdled. That’s fine.
4. 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. 
5. 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.

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Let’s Bake

Cinnamon Tea Cake

Yield Serves 8–10 1x

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 100 reviews

Prep: 30 minutesCook: 35 minutesTotal: 1 hour 5 minutes

A delicious light and tender Cinnamon Tea Cake.

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Ingredients

Tea cake

• 115 grams (1/2 cup or 1 stick) unsalted butter, room temperature
• 150 grams (3/4 cup) caster sugar or granulated sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 210 grams (1 and 1/2 cups) plain flour or all purpose flour
• 2 and 1/2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt 
• 180 ml (3/4 cup) full fat or whole milk

Cinnamon sugar topping

• 20 grams (1 tablespoon) butter, melted
• 1/2 teaspoon ground cinnamon
• 1 tablespoon caster sugar or granulated sugar

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Instructions

1. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch round cake pan with baking or parchment paper.
2. 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.
3. In a separate bowl, whisk together the plain flour, baking powder, cinnamon and salt. 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.
4. 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.
5. 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.

Watch How To Make It

Nutrition Information

Serving Size: 1 slice Calories: 266 Sugar: 17.3 g Sodium: 84.7 mg Fat: 12.7 g Carbohydrates: 34.8 g Protein: 4.1 g Cholesterol: 68.1 mg

Nutrition information is a guide only.

Author: Jessica HolmesCategory: CakeCuisine: Australian

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