Everyone deserves a little treat with their morning or afternoon cuppa, and this moist tea cake does the job beautifully.
INGREDIENTS
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180g cubed butter, at room temperature
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3/4 cup caster sugar
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1 teaspoon vanilla extract
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1 1/4 cups (185g) self-raising flour
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1/4 cup (40g) plain flour
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2 teaspoons Ground Cinnamon
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1/2 cup (125ml) milk
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1 tablespoon caster sugar, extra
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1 teaspoon ground cinnamon
METHOD
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Step 1Preheat 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.
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Step 2Sift 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.
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Step 3Cool 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
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1678 kj
ENERGY
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22g
FAT TOTAL
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14g
SATURATED FAT
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6g
PROTEIN
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338.57mg
SODIUM
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23g
CARBS (SUGAR)
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44g
CARBS (TOTAL)
All nutrition values are per serve
