This cinnamon tea cake recipe produces a wonderfully delicious, soft and fluffy treat. It’s perfect for morning or afternoon teas!
The cinnamon tea cake has a cinnamon flavor, fluffy crumbs and spongy texture. Its sweet cinnamon sugar crust gives out a heavenly fragrance and tastes so good!
Imagine having this during your morning and afternoon teas, topped with ice cream and syrup. (hmm.. yummy!)
This cinnamon teacake recipe is one of the easiest and most tasty tea cake recipes you’ll ever make and it’s made with just a few ingredients! Furthermore, I’ll say this cinnamon tea cake recipe is failproof. You just need to put all the ingredients into an electric mixer, mix well, then pour and bake.
Let’s be real. Sometimes we just need some simple, foolproof bakes that we can whip up easily before our friends come over for tea.
How to make (step-by-step)
Step 1: Mixing the ingredients
Begin by turning on your oven and preheat the oven to 350°F or 180°C. Grease an 8-inch or 20cm round cake pan. You can line the base with baking paper.
Place the butter, vanilla essence, sugar and egg in a small bowl and beat with an electric mixer until it is light and fluffy.
To make the cinnamon teacake light and fluffy, it is important to cream the butter, essence, sugar and egg thoroughly until it is as light and white as possible.
Fold in the sifted flour and milk, and stir gently until smooth.
Step 2: Bake and sprinkle
Pour the mixture into the prepared pan. Put in the oven and bake for approximately 30 minutes. While waiting, you can mix the ground cinnamon with the icing sugar.
Remove from the oven and place the cake on a wire rack. While the cake is still hot, brush it with the extra butter and sprinkle the combined cinnamon and icing sugar on top of it.
Serve the cinnamon tea cake while it is still warm with butter.
Recipes Questions & Quick Tips
How to store the Cinnamon Tea Cake?
If stored in an airtight container at room temperature, it can keep for up to 4 days. If stored in a refrigerator, the teacake can last for 1 week.
You can also store it in a Ziploc and store in the freezer for up to 3 months. Allow it to thaw at room temperature for half a day or overnight.
Just a word of advice: cinnamon tea cake is best eaten warm on the day it’s made.
What are the best ways to eat cinnamon tea cake?
You can serve them with vanilla ice cream and syrup, alongside with a cup of coffee or tea. Alternatively, you can top the cake with warmed custard, pure cream or vanilla yogurt.
Tips for making the best cinnamon tea cake
- Have the eggs and butter at room temperature before you start baking.
- Be patient with the creaming process, make sure to cream the butter and sugar until it’s light and fluffy (almost look a little ‘whipped’!). This results in a light and fluffy cinnamon cake.
- Cool cake on a wire rack to allow air to circulate and prevent steam from gathering on the bottom of the cake.
- If you want to decrease the sugar, you can omit the icing sugar for dusting.
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- 1/4 cup Butter (60g)
- 1 tsp vanilla essence
- 2/3 cup castor sugar (150g)
- 1 egg
- 1 cup self-raising flour (140g)
- 1/3 cup milk (80ml)
- 1 tbsp butter (15g), melted, extra
- 1 tsp ground cinnamon
- 1 tbsp icing sugar
- Preheat the oven to 350°F or 180°C. Grease an 8-inch/20cm round cake pan.
- Beat butter, essence, sugar and egg in a small bowl with an electric mixer until light and fluffy.
- Stir in sifted flour and milk, stir gently until smooth.
- Spread mixture into prepared pan. Bake in the oven for about 30 minutes.
- Remove and place the cake on a wire rack. Brush with extra butter and sprinkle with combined cinnamon and icing sugar while hot. Serve warm with butter.
- The cake is best served on the day it's made. Serve the cake warm.
- You can serve the cake with vanilla ice cream, maple syrup, warmed custard, pure cream or vanilla yogurt alongside a cup of coffee or tea.
- This cinnamon tea cake is made in an 8 inch round cake pan but you can also bake it in a loaf tin if that’s what you have.
Amount Per Serving: Calories: 203Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 43mgSodium: 257mgCarbohydrates: 30gFiber: 1gSugar: 18gProtein: 3g