Bake a Cinnamon Tea Cake



I was looking for something sweet this afternoon after a busy morning – but not too sweet. Something cake-like – I didn’t feel like chocolate. It had to be quick – I didn’t have much time. And it had to go well with a cup of tea.

My Cinnamon Tea Cake is heavier than a usual tea cake and it was the perfect choice for a sweet afternoon treat. I use a little more butter with the same amount of sugar so it is rich and moist, not light, sweet and fluffy like a regular tea cake. But it’s much better, in my opinion! Oh, and I use margarine so I can make it faster. I know that’s a no-no, but when you need a cake quickly, just do it!

What you need:

125g margerine

3/4 cup of white sugar

2 eggs

A dash of vanilla essence

2 cups self-raising flour

1/2 cup of milk

For the topping:


1 tbsn castor sugar

1 tspn ground cinnamon

What to do:

Preheat the oven to 175 degrees celsius. In a cake-mixing machine blend your sugar and margarine on high speed till light and fluffy. Lower the speed and add the eggs and vanilla essence and beat till well mixed. Mix in the flour and milk. Butter a 20cm round baking tin (perhaps you can cut a circle of baking paper for the base so it doesn’t stick). Pour in the mixture and bake in the oven for 30 mins.

When cooked (you can test that it is ready by poking a skewer through the centre – if the skewer comes out clean then the cake is cooked) run a knife around the edge of the cake and pop it out onto a baking tray. Flip onto a plate and spread with margarine while still warm. Mix the cinnamon and sugar in a small bowl and pour over the buttered cake. Now make a pot of tea and enjoy!

Image – Katie Evans