This cinnamon tea cake recipe is one of the most reliable cake recipes I have! All you need to do is put all the ingredients into an electric mixer and let it go. Then pour and bake! It’s completely fool-proof and always delicious.
This tea cake is incredible fluffy and moist. To make it even better, the top of the cake is slathered with butter and topped with cinnamon sugar. Yes, it’s as good as it sounds!
As the name suggests, this cake is best enjoyed with a hot cup of tea or coffee. It also makes the perfect dessert or afternoon sweet treat.
For the Tea Cake
- 160 g (5.5. oz / ⅔ cup) unsalted butter, softened
- 1 ½ cups caster sugar
- ¾ cup milk
- 3 eggs
- 1 tsp vanilla essence
- 1 ½ cups self-raising flour
- 3 tbsp custard powder
For the Cinnamon Topping
- 2 tbsp caster sugar
- 1 tsp ground cinnamon
- 60 g (2 oz / ¼ cup) unsalted butter, melted
- Preheat the oven to 160°C (320°F). Grease and line a 20 cm (8 inch) square cake tin with baking paper.
- In the large bowl of an electric stand mixer (fitted with a whisk attachment), combine all tea cake ingredients. Gradually increase the speed from low to high. Beat on high for 3-4 minutes, scraping down the bowl occasionally, until the batter is pale and fluffy.
- Pour the batter into the prepared cake tin and bake for 40-45 minutes or until lightly golden and a skewer inserted comes out clean. Allow to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
- For the cinnamon sugar topping, stir together the sugar and cinnamon in a small bowl until well combined. Brush the top of the cake generously with melted butter and sprinkle over cinnamon sugar.
- You can keep the cake un-refrigerated in an airtight container for up to 5 days.
- To freeze the teacake, allow to cool completely (don't use cinnamon sugar topping) then wrap tightly in clingwrap and place in a large zip-loc or freezer bag. Keep frozen for up to 6 months. To thaw, allow to defrost at room temperature for 6 hours or overnight. Top with cinnamon sugar topping and serve as normal.
Substitutions & Tips
- Custard powder: you should be able to find custard powder in the pudding mix/jelly aisle of the supermarket. Custard powder is essential to this cake's texture and flavour.
- Flour: you can substitute 1 ½ cups of self-raising flour with 1 ½ cups of plain flour combined with 3 tsp of baking powder.
Nutrition Information:Serving Size: 1/10th of Cake
Amount Per Serving: Calories: 388Total Fat: 19.9gSaturated Fat: 12.2gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 55.5mgSodium: 166.2mgCarbohydrates: 46.7gFiber: 0.7gSugar: 33.1gProtein: 4.4g