Tea cakes are a delightful tradition, although no one seems to agree on what they are. They range from sweet buns to breads to cakes. This particular tea cake adheres to the Oceania (Australia/NZ) tradition, and closer to a cake than anything else. It’s not overly sweet, and is perfect for a light snack to accompany an afternoon (or morning) coffee or tea break.
Cinnamon Tea Cake
- 3/4 cups (12 Tbsp.) unsalted butter, room temperature
- 3/4 cups granulated sugar
- 1 tsp. vanilla extract
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 2 Tbsp. baking powder
- 2 tsp. ground cinnamon
- 1/2 tsp. salt
- 1/2 cup milk
- 1 tsp. granulated sugar
- 1 tsp. ground cinnamon
- 1 Tbsp. melted butter
- Preheat oven to 350 degrees F. Grease, line an 8” cake pan or use silicone bakeware.
- In a medium bowl, sift flour, baking powder, cinnamon, and salt together. Set aside.
- In a large mixing bowl, beat butter, sugar, and vanilla together until light and creamy. Add eggs, beating in one at a time.
- Alternate adding flour mixture and milk into butter mixture, folding with spatula after each addition.
- Pour into pan and bake 45 minutes, or until knife inserted in center comes out mostly clean.
- Cool 15 minutes. While cooling, combine all topping ingredients and stir. Pour topping over cake eat!
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