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Cinnamon Tea Cake

Cinnamon Tea Cake

Cinnamon Tea Cake. Sometimes I just crave cake.  I know that as a diabetic I should not indulge this craving, but every now and again, I really must.  So long as I am careful about everything else, it is a craving I can indulge from time to time. 

When I do feel the urge to indulge this lush moist tea cake recipe fits the bill perfectly. It comes together in minutes, has a lovely buttery crumb and a lovely cinnamon sugar crust. Its wonderful with your morning hot cuppa!

Cinnamon Tea Cake

This is not a particularly fancy cake, but a plain cake.  

Simple to make with simple flavours . . . it won't win any beauty contests, for sure.  

Cinnamon Tea Cake

But what it might lack in beauty, it more than makes up for in flavour and in texture.  

This is a light cake, fluffy.  It is simple but that simplicity is enhanced by the cinnamon sugar topping. 

Cinnamon Tea Cake

I like to serve it with milk and fresh fruit, although the originally recipe suggests buttering it.  

Hmm... I have never tried that, but it might be very good that way. 

Cinnamon Tea Cake

However you choose to enjoy it, there is one thing for sure.  You WILL enjoy it.  

No doubt about that whatsoever.  The simple things in life truly are the best.  And I have a great fondness for the simple things.

*Cinnamon Tea Cake*
Makes 10 servings

Serve warm with glasses of cold milk for a delicious teatime treat! 

60g butter, softened (4 1/2 TBS)
1 tsp pure vanilla extract
150g caster sugar (2/3 cup)
1 large free range egg
150g self raising flour (1 cup, plus 1 1/2 TBS) sifted
80ml milk (1/3 cup)
10g butter, melted, extra (2 tsp)
1 tsp ground cinnamon
1 TBS caster sugar, extra 
Cinnamon Tea Cake

Preheat the oven to 180*C/350*F/ gas mark 4.  Butter an 8 inch deep round cake tin and line the bottom with baking parchment. 

Beat the butter, vanilla, sugar and egg together until light and fuffy with an electric whisk, about 10 minutes.  Stir in the milk and flour.  Spread into the prepared baking tin, smoothing the top.  Bake for about 30 minutes until a toothpick inserted in the centre comes out clean and the top springs back when lightly touched.  

Mix together the cinnamon and extra sugar. 

Turn the cake onto a wire rack, then turn topside up.  Brush the warm cake with the melted butter. Sprinkle with the cinnamon sugar.  Serve warm.

Cinnamon Tea Cake

If you are looking for a simple basic cake to bake this weekend, that is quick and quite tasty, this just might be it!  A recipe which has stood the test of time.  Bon Appetit!

Cinnamon Tea Cake 

This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com. 

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Marie Rayner
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  1. My mum used to bake a Chocolate and Cinnamon Tea Cake that was very similar to this. I loved that cake and often make it. I must try this vanilla version!

    1. Now I am interested in your chocolate version Marie! Sharsies?? Xoxo

    2. I've emailed the recipe to you. It's an oldie, but a goodie :)

  2. Jacques loves cakes like this one..made a similar one yesterday:)

    1. I think he and Todd would get along great! This type of cake is Todd's favourite also
      Monique! Xo

  3. Oh, I would love to know how to make the chocolate cinnamon cake! Prob put cocoa powder in it, to give it that chocolaty deliciousness! Yum!

  4. Incredible, Marie, and the presentation with the blueberries makes it look healthy!!! But I'll take it any way!

    Jane x

    1. It's probably not that unhealthy as far as cakes go Jane! xo

  5. This comment has been removed by a blog administrator.

    1. I tell you right in the instructions, an 8 inch round.

  6. Hi Marie! I make this cake quite often and my husband loves it. Last month I discovered that I was out of vanilla (not easy to get here, believe it or not), but I did have some lemon essence in the pantry, so I used that instead of the vanilla. It was even better than the original! Now I use the lemon essence all of the time as that subtle lemon flavour goes so well with the other flavours in the cake. Try it - you won't be sorry. I also used lemon essence in your Raspberry Yoghurt Cake and it was wonderful there as well.

    1. Thanks for that Marie! I will use lemon next time! In the past I have often actually mixed lemon and vanilla. This also works unbelievably well. Xo


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