Cinnamon Tea Cake

This Cinnamon Tea Cake comes together in minutes and boasts a buttery crumb and a sweet cinnamon sugar crust. The perfect cake for morning tea.

Tea Cake:
½ cup (1 stick) butter, room temperature (115 g)
¾ cup caster sugar (150 g)
1 tsp. pure vanilla extract
2 large eggs
1½ cups all-purpose flour, unbleached (210 g)
2½ tsp. baking powder
1 tsp. ground cinnamon
¾ cup milk (180 mL)

Cinnamon Sugar Topping:
1 Tbsp. butter, melted (20 g)
½ tsp. ground cinnamon
1 Tbsp. caster sugar

Preheat oven to 350°F (180°C, Gas Mark 4). Grease and line a round 8" cake tin with baking or parchment paper.

In a large mixing bowl, beat butter, sugar and vanilla with an electric mixer until pale and creamy, approximately 1-2 minutes. Add eggs, one at a time, and beat briefly - don't worry if the mixture goes lumpy - then scrape down the sides of the bowl.

In a separate bowl, whisk together the plain flour, baking powder and cinnamon. Add half of the flour mixture, along with all the milk and slowly mix together on a low speed. Add the remaining flour mix and continue to mix until cake batter is smooth and creamy.

Pour cake batter into your prepared tin and bake in the oven for approximately 30-35 minutes or until a skewer inserted into the middle of the cake comes out clean.

While the cake is still warm, generously brush with melted butter and then sprinkle over cinnamon and sugar. Enjoy a slice while the cake is warm.

Makes 8-10 servings.