Prep 20minBake 30minMakes 8 serves
I started making cinnamon teacakes for my dad on Sundays when I was about seven. They were his favourite so I've made many in my time. Just a word of advice – a cinnamon teacake is made to be eaten warm. Truly.
Melted butter, to grease
100g butter, at room temperature
110g (½ cup) caster sugar
1 teaspoon Queen Natural Vanilla Essence or Extract
1 egg, at room temperature
150g (1 cup) self-raising flour
80ml (⅓ cup) milk
1 tablespoon granulated sugar
½ teaspoon ground cinnamon
20g butter, melted
- Preheat oven to 180°C (160°C fan-forced). Grease a shallow 20cm round cake tin with melted butter and line the base with non-stick baking paper.
- Use an electric mixer to beat the butter sugar and vanilla until pale and creamy. Add the egg and beat until well combined. On low speed, beat in half the flour, then the milk, and then the remaining flour until just combined.
- Spoon into the prepared tin and use the back of a spoon to smooth the surface.
- Bake in preheated oven for 30 minutes or until golden and a skewer inserted into the centre comes out clean. Stand the cake in the tin for 5 minutes before transferring to a wire rack or serving plate.
- To make the Cinnamon topping, combine the sugar and cinnamon. Brush the top of the warm cake with the melted butter. Sprinkle the cinnamon sugar evenly over the top of the cake. Serve warm or at room temperature.
- This cake is best eaten the day it is made.