Let's Bake

Cinnamon Tea Cake

Yield Serves 8-10 1x
Prep: 30 minutesCook: 35 minutesTotal: 1 hour 5 minutes

A delicious light and tender Cinnamon Tea Cake.


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


  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.

Nutrition Information

Serving Size: 1 slice of cake Calories: 261
Nutrition information is a guide only.
Author: Jessica HolmesCategory: CakeCuisine: Australian
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