Cinnamon Tea Cake Recipe

Introduction

This Cinnamon Tea Cake is a delightful treat perfect for afternoon tea or a cozy snack. It features a tender crumb with warm cinnamon flavors, topped with a buttery cinnamon sugar glaze. Simple to make and wonderfully comforting.

Ingredients

• 115 grams (1/2 cup or 1 stick) unsalted butter, room temperature
• 150 grams (3/4 cup) caster sugar or granulated sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 210 grams (1 and 1/2 cups) plain flour or all purpose flour
• 2 and 1/2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 180 ml (3/4 cup) full fat or whole milk
• 20 grams (1 tablespoon) butter, melted
• 1/2 teaspoon ground cinnamon
• 1 tablespoon caster sugar or granulated sugar

Instructions

1. Step 1: Preheat your oven to 180°C (350°F) standard or 160°C (320°F) fan-forced. Grease and line an 8-inch round cake pan with baking or parchment paper.
2. Step 2: In a large mixing bowl, beat the room temperature butter, sugar, and vanilla extract with an electric mixer until pale and creamy, about 1 to 2 minutes. Add the eggs one at a time, beating briefly after each addition. Don’t worry if the mixture looks a bit lumpy. Scrape down the sides of the bowl to combine.
3. Step 3: In a separate bowl, whisk together the plain flour, baking powder, ground cinnamon, and salt. Add half of this flour mixture to the butter mixture, then pour in all the milk and mix slowly on low speed. Add the remaining flour mixture and continue mixing until the batter is smooth and creamy.
4. Step 4: Pour the batter into the prepared cake pan and bake for 30 to 35 minutes. Check doneness by inserting a skewer in the center; it should come out clean when the cake is ready.
5. Step 5: While the cake is still warm, brush the top generously with melted butter. Then sprinkle evenly with the cinnamon and sugar mixture. Serve a slice warm and enjoy!

Tips & Variations

• For extra texture, add chopped nuts or raisins to the batter before baking.
• Use brown sugar instead of caster sugar for a richer, caramel flavor in the topping.
• Swap the cinnamon for nutmeg or allspice for a different spice twist.
• Make mini tea cakes in muffin tins for individual servings.

Storage

Store the Cinnamon Tea Cake in an airtight container at room temperature for up to 3 days. To keep it moist longer, wrap it tightly and refrigerate for up to 5 days. Reheat slices gently in a microwave for 10-15 seconds to enjoy warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat or plant-based milk instead of whole milk?

Yes, you can substitute with low-fat or plant-based milk like almond or oat milk. The cake may be slightly less rich but will still turn out delicious.

How do I know when the cake is fully baked?

Insert a clean skewer or toothpick into the center of the cake; if it comes out clean without batter sticking, the cake is done. If it has wet batter, bake for a few more minutes and check again.

Cinnamon Tea Cake Recipe

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★★★★★

4.8 from 95 reviews

This Cinnamon Tea Cake is a moist and flavorful treat, perfect for afternoon tea or a cozy dessert. Featuring a tender crumb infused with warm cinnamon spice, it’s topped with a delightful cinnamon sugar glaze that adds a lovely crunch and extra flavor. Easy to prepare and baked to golden perfection, this cake is sure to become a favorite in your baking repertoire.

• Author: Tim
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake Batter

• 115 grams (1/2 cup or 1 stick) unsalted butter, room temperature
• 150 grams (3/4 cup) caster sugar or granulated sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 210 grams (1 and 1/2 cups) plain flour or all purpose flour
• 2 and 1/2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 180 ml (3/4 cup) full fat or whole milk

Topping

• 20 grams (1 tablespoon) butter, melted
• 1/2 teaspoon ground cinnamon
• 1 tablespoon caster sugar or granulated sugar

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 180°C (350°F) for a standard oven or 160°C (320°F) if using a fan-forced oven. Grease and line an 8-inch round cake pan with baking or parchment paper to prevent sticking.
2. Make Butter Mixture: In a large bowl, beat the room temperature butter, sugar, and vanilla extract with an electric mixer for 1-2 minutes until the mixture becomes pale and creamy.
3. Add Eggs: Add eggs one at a time to the butter mixture, beating briefly after each addition. It’s normal if the mixture looks a little lumpy. Use a spatula to scrape down the sides of the bowl to ensure even mixing.
4. Combine Dry Ingredients: In a separate bowl, whisk together the plain flour, baking powder, cinnamon, and salt.
5. Mix Batter: Add half of the flour mixture to the butter mixture along with all the milk, and mix slowly on low speed. Then add the remaining flour and continue mixing until the batter is smooth and creamy.
6. Bake: Pour the batter into the prepared cake pan and bake in the oven for about 30-35 minutes. The cake is ready when a skewer inserted in the center comes out clean.
7. Add Topping: While the cake is still warm, brush generously with the melted butter. Then sprinkle the cinnamon and sugar mixture evenly over the surface for a delicious finishing touch.
8. Serve: Allow the cake to cool slightly, then slice and enjoy warm for the best flavor and texture.

Notes

• Ensure butter is at room temperature for easier creaming and better cake texture.
• Do not overmix the batter after adding flour to avoid a dense cake.
• You can substitute whole milk with low-fat milk, but this may slightly change the texture.
• For a gluten-free version, substitute plain flour with a gluten-free flour blend.
• Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

Keywords: Cinnamon Tea Cake, easy cake recipe, cinnamon dessert, tea time cake, buttery cinnamon cake