Cinnamon Teacake

Method

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1. Heat the oven to 180°C / 350°F and grease and line a 20 cm round cake tin.

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2. Beat the butter and sugar for 4 minutes, until pale and fluffy. Beat in the eggs one at a time, then the vanilla.

   Mark done Start 4 min timer

3. Fold in the flour and milk in two batches, until just combined.

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4. Spoon into the tin, level the top and bake for 25 to 30 minutes, until golden and a skewer comes out clean.

   Mark done Start 25 min timer

5. Mix the sugar and cinnamon in a small bowl.

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6. Turn the hot cake out onto a wire rack, brush all over with the melted butter and sprinkle with the cinnamon sugar, pressing it gently so it sticks.

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7. Cut into wedges and eat warm.

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Chef’s Tips

• Brush the butter on while the cake is hot. It soaks in and holds the sugar on.
• Do not overmix once the flour goes in. Overmixing makes a tough, dry cake.
• Beat the butter and sugar until pale. It is the only thing that makes the cake light.

Common Substitutions & Variations

• No self-raising flour to hand? Use the same weight of plain flour plus 2 teaspoons of baking powder per 150 g.

Pairing Suggestions

• A pot of tea
• Whipped cream
• Stewed apple

Storage & Reheating

Best eaten the day it is baked. Keep in an airtight tin up to 2 days and warm slices for 10 seconds in the microwave.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.