I love cinnamon tea cake but am usually guilty of using a packet mix.
Not too long ago I saw a recipe for one in Fresh Living magazine and decided to have a go making it from scratch, I finally got around to it over the weekend.
I'm sending it to Ruth for Bookmarked recipe's!
Ingredients (serves 8)180g cubed butter, at room temperature
3/4 cup caster sugar
1 tsp vanilla extract
1 1/4 cups (185g) self-raising flour
1/4 cup (40g) plain flour
2 tsp ground cinnamon
1/2 cup (125ml) milk
1 tbs caster sugar, extra
1 tsp ground cinnamon
1 tbs melted butter
- Preheat oven to 170°C. Grease and line a 20cm-round cake pan with baking paper. Beat butter, sugar and vanilla together until pale and creamy. Add eggs, one at a time, beating well after each addition.
- Sift flours and cinnamon together. Fold in alternately with milk in 2 batches. Spoon into pan and smooth surface. Bake for 1 hour or until skewer inserted into the centre comes out clean.
- Cool in pan for 15 minutes. Carefully turn out onto a wire rack. Mix extra sugar, cinnamon and melted butter together. Pour over cake and set aside to cool. Serve.