Best 2 Cinnamon Tea Cake Recipes

Indulge in a delightful culinary journey with our curated collection of tantalizing cinnamon tea cake recipes. From classic to contemporary, these irresistible treats offer a symphony of flavors that will awaken your senses and transport you to a realm of pure indulgence. Each recipe is carefully crafted to ensure perfect balance and harmony, blending the warmth of cinnamon with the subtle sweetness of tea. Whether you're a seasoned baker or just starting out, our recipes cater to all skill levels, promising a delightful and rewarding baking experience. Embark on this delightful adventure and discover the perfect cinnamon tea cake that will become a beloved staple in your kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

CINNAMON TEA CAKE - WOMEN'S WEEKLY

Cinnamon Tea Cake - Women's Weekly image

Traditionally served with butter, meant to be eaten when freshly made. Does not keep well. BUT if you don't eat it straight from the oven I'd be surprised!

Provided by RubberDucky AU

Categories Dessert

Time 35m

Yield 1 cake, 8 serving(s)

Number Of Ingredients 9

Ingredients

60 g butter
1 teaspoon vanilla essence
1/2 cup caster sugar
1 egg
1 cup self raising flour (or add 1 teas baking powder to a cup of plain flour)
1/3 cup milk
15 g butter, melted, extra
1 tablespoon caster sugar, extra
1/2 teaspoon ground cinnamon

Steps:

Preheat oven 180°C.
Grease a deep 2cm round cake pan, line base with paper; grease paper.
Cream butter and essence in small bowl with electric mixer, gradually add sugar, then egg, beat until light and creamy.
Stir in sifted flour and milk, beat lightly until smooth.
Spread into prepared pan, bake in moderate oven 180C for about 25 minutes.
Stand 2 mins before turning onto wire rack; brush with exta butter, sprinkle with combined extra sugar and cinnamon.
KEEPING TIME: 1 DAY.

Nutrition Facts : Calories 195.7, Fat 8.7, SaturatedFat 5.2, Cholesterol 47.9, Sodium 67.8, Carbohydrate 26.7, Fiber 0.5, Sugar 14.2, Protein 2.8

CINNAMON TEA CAKE

Cinnamon Tea Cake image

This is an old family favourite. I love it because it's quick and easy to whip up and it can be eaten warm - so you don't even have to wait for it to cool - perfect for unexpected guests! It only makes a fairly small cake - but quite enough for morning or afternoon tea - and it's nicer eaten fresh and warm from the oven. This recipe is from my Bible of cooking, Margaret Fulton's Encyclopedia of Food and Cookery.

Provided by Kookaburra

Categories Dessert

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

1 egg, preferably at room temperature, separated
1 pinch salt
1/2 cup sugar
1/2 cup milk
1/2 teaspoon vanilla extract
1 cup self-raising flour, sifted
30 g butter, melted
30 g butter, melted
1/2 teaspoon cinnamon
1 tablespoon sugar

Steps:

Preheat oven to 180C (fan-forced) or 190C standard.
Grease an 18cm (7") shallow cake tin OR a similar sized ring (bundt) tin - I prefer the latter.
Add a very small pinch of salt to the egg white and beat until stiff peaks form.
Add egg yolk, then gradually beat in the sugar.
Mix together the milk and vanilla and add a little at a time, beating continuously.
Using a wooden spoon (or beaters on low speed) gently stir in the flour and the melted butter.
Pour batter into prepared cake tin.
Place on the centre shelf of the oven and bake for 20-25 minutes or until cooked.
Remove from oven and invert cake onto a plate.
Using a pastry brush, gently paint all over with melted butter.
Mix together sugar and cinnamon and sprinkle over cake.
Serve warm or cold.

Tips:

Use fresh ingredients: Fresh cinnamon and vanilla extract will give your cake the best flavor.
Cream the butter and sugar together until light and fluffy: This will help to incorporate air into the batter, making your cake light and airy.
Add the eggs one at a time, beating well after each addition: This will help to prevent the batter from curdling.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined: Overmixing can make your cake tough.
Pour the batter into a greased and floured bundt pan: This will help to prevent the cake from sticking to the pan.
Bake the cake at 350 degrees Fahrenheit for 45-50 minutes, or until a toothpick inserted into the center comes out clean: Check the cake for doneness a few minutes before the end of the baking time.
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely: This will help to prevent the cake from breaking.
Dust the cake with powdered sugar or drizzle it with a glaze before serving: This will add a touch of sweetness and elegance to your cake.

Conclusion:

This cinnamon tea cake is a delicious and easy-to-make treat that is perfect for any occasion. With its moist crumb, sweet cinnamon flavor, and delicate glaze, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this cinnamon tea cake a try. You won't be disappointed!

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