Best Cinnamon Tea Cake Womens Weekly Recipes
CINNAMON TEA CAKE - WOMEN'S WEEKLY
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
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
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
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.
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