Soft, simple, and lightly spiced, this cinnamon teacake is a timeless classic. Perfect with a cup of tea or coffee, it’s one of those cakes that feels just as good warm from the oven as it does served the next day. With a tender crumb and a sweet cinnamon topping, it’s a no-fuss treat that comes together in under an hour.
15 minutes prep time | 30 minutes cook time | serves 10
Ingredients:
- 65g butter, softened
- ½ cup caster sugar
- 1 egg
- 2 tsp vanilla extract
- 1 cup self raising flour, sifted
- ⅓ cup milk
For the Cinammon topping:
- 10g butter, melted
- ½ tsp ground cinnamon
- 2 tsp caster sugar
Process:
- Preheat oven to 180°C (160°C fan forced). Grease and line a 20cm round cake pan.
- Using an electric mixer, beat the butter, sugar, egg, and vanilla together until combined.
- Stir in half the flour and half the milk. Repeat with the remaining flour and milk. Spoon the mixture into the prepared pan and smooth the top.
- Bake for 25–30 minutes or until a skewer inserted in the centre comes out clean. Cool in the pan for 5 minutes before turning onto a wire rack.
- For the topping: combine cinnamon and sugar in a bowl. Brush the warm cake with melted butter and sprinkle with the cinnamon sugar mixture. Allow to cool before serving.
Personal recommendation: Serve warm with a dollop of cream or custard for a comforting afternoon tea.