Cinnamon Tea Cake
Quick and easy egg-free tea cake topped with cinnamon sugar. Not too sweet and beautiful for morning or afternoon tea.
Ingredients
Serves: 8
- 160g butter
- 1 cup self-raising flour
- 1/2 cup white sugar
- 1 tablespoon ground cinnamon
- 1/3 cup milk
- 1 tablespoon white sugar
- 1 1/2 teaspoons ground cinnamon
Directions
Preparation:15min ›
Cook:20min ›
Ready in:35min
- Preheat oven to 180 degrees C. Lightly grease one small round cake tin.
- Melt all but 1 tablespoon of the butter. In a medium sized bowl mix together the melted butter, 1/2 cup white sugar, 1 tablespoon cinnamon, and the self raising flour to form a soft dough. Add the milk and mix again till smooth. Pour batter into prepared tin.
- Bake in pre-heated oven for 15 to 20 minutes. Remove cake from oven and set aside. Once cake is cool enough to handle remove from its tin and place on a serving dish.
- In a saucepan melt the remaining 1 tablespoon butter and mix with 1 tablespoon white sugar and 1/2 teaspoon cinnamon. Spread over top of cake.
Similar Recipes
Recently Viewed
Reviews and Ratings
Global Ratings:
(93)
Reviews in English (81)
Just installed a new smeg oven and wanted this to be my first teacake to cook on it - 02 Jul 2016
Thanks, Indira! It seems I have tried a thousand egg-free cake recipes since my daughter developed a severe egg allergy. This is the first eggless cake recipe I'll keep. I've tried it twice so far. Best results were when I doubled the recipe and substituted 1 cup of flour, 1 1/2 teaspoons of baking powder and a 1/2 teaspoon of salt for each cup of self-rising flour. A double recipe fills my NordicWare mini-bundt muffin pan, plus a couple of small mini-bundts. The texture was more solid and consistent than recipes that use soy lecithin or potato starch/tapioca substitutes for egg. The cinnamon masks the baking powder flavor just fine. I'm going to try a chocolate version next. - 17 Oct 2001 (Review from Allrecipes USA and Canada)
this is the most terrible thing i've ever baked!! it took me over 30 minutes and it was raw and doughy in the middle but crunchy on top. the flavor wasn't even that good. i dissapointed my whole family when i served it for breakfast and it was a mess. - 20 Feb 2006 (Review from Allrecipes USA and Canada)
Global Reviews
Write a review
