Cinnamon Tea Cake Recipe

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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.

Lemon Poppy Seed Tea Cake from Tartine.

(Photo credit: Wikipedia)

 

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

 

Topping

  • 1 tsp. granulated sugar
  • 1 tsp. ground cinnamon
  • 1 Tbsp. melted butter

 

Instructions:

  1. Preheat oven to 350 degrees F. Grease, line an 8” cake pan or use silicone bakeware.
  2. In a medium bowl, sift flour, baking powder, cinnamon, and salt together. Set aside.
  3. In a large mixing bowl, beat butter, sugar, and vanilla together until light and creamy. Add eggs, beating in one at a time.
  4. Alternate adding flour mixture and milk into butter mixture, folding with spatula after each addition.
  5. Pour into pan and bake 45 minutes, or until knife inserted in center comes out mostly clean.
  6. Cool 15 minutes. While cooling, combine all topping ingredients and stir. Pour topping over cake eat!

 
 
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