Best 4 Cinnamon Teacake Recipes
Indulge in the tantalizing world of cinnamon teacakes, where sweet and spicy aromas dance on your taste buds. These delightful treats, often associated with British teatime, are a symphony of flavors that will elevate any occasion. With their moist and tender crumb, each bite reveals a burst of cinnamon and sugar, leaving you craving more. Whether you prefer a classic teacake or a variation with a modern twist, this collection of recipes has something for every palate. From the traditional to the adventurous, embark on a culinary journey that celebrates the timeless charm of cinnamon teacakes.
**Recipes included:**
* **Classic Cinnamon Teacakes:** Experience the quintessential cinnamon teacake recipe, where simplicity meets perfection. This classic rendition showcases the harmonious blend of cinnamon, sugar, and a hint of nutmeg, resulting in a comforting and nostalgic treat.
* **Lemon Drizzle Cinnamon Teacakes:** Elevate the classic teacake with a burst of citrusy freshness. This recipe incorporates lemon zest and tangy lemon drizzle, creating a delightful balance of sweet and sour flavors.
* **Spiced Apple Cinnamon Teacakes:** Embark on a journey of warmth and comfort with these spiced apple cinnamon teacakes. Filled with tender apple chunks and a medley of aromatic spices, these teacakes are perfect for chilly afternoons or cozy gatherings.
* **Chocolate Chip Cinnamon Teacakes:** Indulge in a delightful fusion of chocolate and cinnamon with these irresistible teacakes. The addition of semisweet chocolate chips adds a touch of richness and decadence to the classic cinnamon flavor, making them a favorite among chocolate lovers.
* **Gluten-Free Cinnamon Teacakes:** Enjoy the goodness of cinnamon teacakes without compromising on dietary restrictions. This gluten-free version uses alternative flours and ingredients to create a delicious and inclusive treat that everyone can savor.
CINNAMON TEA CAKES
Bake these nutty, cinnamon-sugar buttons for an afternoon gathering.
Provided by By Betty Crocker Kitchens
Categories Dessert
Yield 54
Number Of Ingredients 9
Steps:
- Heat oven to 325°F. In large bowl, combine powdered sugar, butter and vanilla; beat until light and fluffy. Add flour, walnuts, 1/2 teaspoon cinnamon and salt; mix well.
- Shape dough into 1-inch balls. Place 1 inch apart on ungreased cookie sheets.
- Bake at 325°F. for 14 to 16 minutes or until set but not brown. Immediately remove from cookie sheets. Cool 3 minutes or until slightly cooled.
- Meanwhile, in small bowl, mix coating ingredients. Roll warm cookies in coating. Cool 15 minutes or until completely cooled. Re-roll cookies in coating.
Nutrition Facts : Calories 75, Carbohydrate 6 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 30 mg, Sugar 2 g
CINNAMON TEACAKE
This is my son's favourite. He used to bake it when he was a teenager. It is very light and doesn't last very long.
Provided by Honni
Categories Dessert
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Pre heat oven, 180c.
- Have butter and egg at room temperature.
- Sift flour.
- Cream butter, sugar, egg and vanilla until light and creamy.
- Stir in sifted flour and milk, beat lightly until smooth.
- Spread mixture into well greased 20cm sandwich tin.
- Bake in oven for 15-20 minutes.
- When cooked turn onto wire rack and brush with extra melted butter, sugar and cinnamon.
Nutrition Facts : Calories 392.2, Fat 17.4, SaturatedFat 10.5, Cholesterol 95.8, Sodium 135.7, Carbohydrate 53.6, Fiber 1.1, Sugar 28.5, Protein 5.7
CINNAMON TEACAKE
Page 22, The Australian Womans Weekly, Classic Cakes cookbook. Uploaded so I have an online copy.
Provided by Satyne
Categories Dessert
Time 50m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 180dc/160dc fan forced. Grease deep 20cm round cake pan, line base with baking paper.
- Beat butter, extract, sugar and egg in small bowl with electric mixer until light and fluffy. stir in sifted flour and milk.
- Spread mixutre into pan, bake about 30 minutes. Stand cake in pan 5 minutes before turning, topside up onto wire rack. Brush top of cake with melted buter, sprinkle with combined cinnamon and extra sugar. Serve warm with whipped cream or butter.
- Variation - I accidently put 1/2 teaspoon of chocolate essence in before I noticed I'd picked up the wrong bottle. It's really nice.
Nutrition Facts : Calories 168.7, Fat 6.7, SaturatedFat 4, Cholesterol 35.3, Sodium 63.2, Carbohydrate 25, Fiber 0.5, Sugar 14.7, Protein 2.4
GLUTEN-FREE CINNAMON SUGAR TEACAKE
Steps:
- Preheat the oven to 325 degrees F. Lightly grease a 7 by 4 by 3-inch loaf pan with oil.
- In a medium bowl, whisk together the flour, 1 cup of the evaporated cane juice, the potato starch, arrowroot, baking powder, baking soda, xanthan gum, salt, and 1 tablespoon of the cinnamon. Add the oil, applesauce, vanilla, and 1 cup of hot water to the dry ingredients. Stir until the batter is smooth. Transfer 1/4 cup of the batter to a small bowl, and add the remaining 1/4 cup of the evaporated cane juice, 1 tablespoon of cinnamon, and the remaining hot water. Stir until the mixture is creamy.
- Pour contents of the medium bowl into the prepared loaf pan. Carefully drizzle the batter from the small bowl down the center of the loaf. To create the swirl, take a teaspoon and, starting from 1 end of the loaf pan, move down the length of the pan as you swirl the spoon up and down through the batter. Sprinkle the top with evaporated cane juice. Put the pan in the oven on the center rack and bake for 25 minutes. Remove from the oven and brush the top with a generous amount of oil. Return it to the oven and bake for another 15 minutes, or until a toothpick inserted in the center comes out clean and the crust is crunchy.
- Let the teacake cool in the pan for 20 minutes, then gently run a knife around the edge of the cake. Cover the top of the pan with a cutting board, and invert the cake onto the board. Carefully lift the pan away and re-invert the Teacake onto another cutting board. Either cut and serve warm, or wait until it is completely cool before storing. Cover the uncut teacake with plastic wrap and store at room temperature for up to 3 days.
Nutrition Facts : Calories 165, Fat 9.5 grams, SaturatedFat 8 grams, Sodium 280 milligrams, Carbohydrate 19 grams, Fiber 3 grams, Protein 2 grams
Tips:
- Measuring Accurately: For precise baking, use a digital kitchen scale to measure ingredients, especially flour and sugar.
- Room Temperature Ingredients: Bring your butter, eggs, and milk to room temperature before starting. This helps them blend smoothly.
- Creaming Butter and Sugar: Beat the butter and sugar together until light and fluffy. This incorporates air, resulting in a tender crumb.
- Sifting Dry Ingredients: Sifting flour and other dry ingredients helps aerate them, leading to a lighter texture.
- Mixing in Eggs: Add eggs one at a time, beating well after each addition to prevent curdling.
- Folding in Dry Ingredients: Gently fold in the dry ingredients in three additions, alternating with milk. This helps maintain the air incorporated earlier.
- Baking Pan Preparation: Grease and flour the baking pan to prevent sticking. Alternatively, use parchment paper for easy removal.
- Oven Temperature: Be precise with your oven temperature and preheat it well before baking. An accurate oven is crucial for even baking.
- Checking for Doneness: Insert a toothpick into the center of the cake. If it comes out clean, the cake is done. Avoid overbaking to prevent dryness.
Conclusion:
Creating a delicious cinnamon teacake requires patience, attention to detail, and a passion for baking. The tips mentioned above will guide you towards achieving a moist, tender, and flavorful teacake that is perfect for any occasion. Remember, practice makes perfect, so keep experimenting with different recipes and techniques to refine your skills and create unforgettable culinary experiences.
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