Everyone deserves a little treat with their morning or afternoon cuppa, and this moist tea cake does the job beautifully.

INGREDIENTS

  • 180g cubed butter, at room temperature
  • 3/4 cup caster sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 1/4 cups (185g) self-raising flour
  • 1/4 cup (40g) plain flour
  • 2 teaspoons Ground Cinnamon
  • 1/2 cup (125ml) milk
  • 1 tablespoon caster sugar, extra
  • 1 teaspoon ground cinnamon
  • 1 tablespoon melted butter

METHOD

  • Step 1
    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.

  • Step 2
    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.

  • Step 3
    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.

NUTRITION

  • 1678 kj

    ENERGY

  • 22g

    FAT TOTAL

  • 14g

    SATURATED FAT

  • 6g

    PROTEIN

  • 338.57mg

    SODIUM

  • 23g

    CARBS (SUGAR)

  • 44g

    CARBS (TOTAL)

All nutrition values are per serveCinnamon tea cake 1

READ  Olive oil and sour cream tea cake