Basic Cinnamon Cake

    40 minutes

    This is an old recipe from my mother that is easy to make and great to eat. I like to eat it while it is still warm.

    63 people made this

    Serves: 6 

    • 1 cup (125g) plain flour
    • 1 1/2 teaspoons baking powder
    • 1/4 teaspoon salt
    • 60g butter
    • 3/4 cup (185g) sugar
    • 1 egg
    • 1 teaspoon vanilla essence
    • 1/2 cup (125ml) milk
    • Topping
    • 1 tablespoon butter
    • 3/4 cup (185g) icing sugar
    • 1 tablespoon ground cinnamon

    Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Preheat oven to 190 degrees C. Grease and flour a 23cm round cake tin.
    2. Sift together the flour, baking powder and salt then set aside.
    3. In a large bowl cream together the butter and sugar until light and fluffy. Beat in the egg then stir in the vanilla and milk. Beat in the flour mixture just until incorporated. Pour batter into prepared cake tin.
    4. Bake in the preheated oven for 20 to 25 minutes or until a toothpick inserted into the centre of the cake comes out clean.
    5. Topping: While cake is still warm spread with butter and sift icing sugar and cinnamon over the top.

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    Reviews in English (59)


    I too grew up eating this, but as a breakfast treat. The recipe was passed on from my Grandmother to my mother, and on to me. It was one of my first baking experiences and now I am a professional Pastry Chef. My notes are simple.... for better flavor use either butter flavored shortening or replace some or all of the shortening with butter. Also I put cinnamon IN the cake batter instead of just on top. For the folks that didn't think it was exciting enough remember this is from the days of simplistic home baking. When mothers still cooked for the families everyday.  -  25 Apr 2005  (Review from Allrecipes USA and Canada)


    This was a great cake to make, very quick and easy. I followed earlier comments and used margarine instead of shortening, and I mixed in the cinnamon with the flour etc. I also modified the topping a bit, after spreading the margaine on top I sprinkled some powdered sugar on the top of the cake, rather than add 3/4 of a cup. It just sounded like too much sugar! My boyfriend enjoyed it, said "It's bang on!", and I agree. A good, traditional tasting cake.  -  19 Jul 2006  (Review from Allrecipes USA and Canada)


    Excellent recipe! I made it just as it's written and I didn't think it made too much topping. You can control that anyway since you sift it on the cake at the end. The flavor reminded me of a homemade powdered sugar doughnut. You can tell this is an old-time recipe. Definitely a keeper for me!  -  17 Jul 2003  (Review from Allrecipes USA and Canada)