Skip to Content

Cinnamon Tea Cake

Nothing beats a warm tea cake for an afternoon treat. This cinnamon tea cake is no exception! While it can be eaten at room temperature, there is just something amazing about it served warm.

This cake can be eaten as is, or served with a little cream, custard or ice cream. For something so simple it tastes so delicious!

Cinnamon tea cake slices on grey and white plates

Cake recipes

For more easy yet delicious cake recipes take a look at the ideas below:

Cinnamon tea cake slices on grey plates

How to make the perfect tea cake

  • Don’t skip the creaming step! Taking the time to cream the butter and sugar will give the cake that perfect light and fluffy texture.
  • Brush the cake with the melted butter as soon as it comes out of the oven. The butter will soak into the top of the cake, and once sprinkled with extra sugar and cinnamon finishes the cake perfectly.
  • Eat the cake on the day it is baked if possible. While it can be stored in an airtight container at room temperature, this cake tastes the best the day it is made.
Cinnamon tea cake being brushed with melted butter

Cinnamon tea cake recipe

Cinnamon tea cake on white plate

Cinnamon Tea Cake

Yield: 8 serves
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

This cinnamon tea cake is the perfect afternoon tea treat. Serve at room temperature or warm, cream, custard or ice cream optional.

Ingredients

  • 60g butter, softened
  • 1/2 cup caster sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup self raising flour
  • 1/2 cup milk
  • 15g butter, extra, melted
  • 1 tablespoon caster sugar, extra
  • 1 teaspoon cinnamon

Instructions

  1. Preheat the oven to 160c fan forced. Grease or line with baking paper a 20cm round cake tin. Set aside.
  2. Cream together the softened butter and caster sugar until light and fluffy. Add the egg and vanilla extract and beat until combined.
  3. Add the flour and milk and beat once again until well combined.
  4. Pour the batter into the prepared cake tin. Bake for 25 minutes, or until cooked through.
  5. Place the cake on a wire rack or serving dish. Brush with the extra melted butter and sprinkle with the combined extra caster sugar and cinnamon.
  6. Serve the cake warm or at room temperature.

Notes

  • This cake can be served warm or at room temperature.
  • This cake is best served on the day it is baked.
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 196Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 45mgSodium: 263mgCarbohydrates: 27gFiber: 1gSugar: 15gProtein: 3g
Skip to Recipe