By: Jessica Holmes
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Introducing my easy Cinnamon Tea Cake. It comes together in minutes and boasts a buttery crumb and a sweet cinnamon sugar crust. The perfect cake for morning tea!
The humble tea cake ❤️
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I’m so excited to share my Cinnamon Tea Cake recipe with you today. It’s incredibly easy to make but it tastes like you’ve slaved away in the kitchen for hours.
It has a super soft and tender crumb that’s buttery and sweet, and a crisp cinnamon sugar topping.
You only need a handful of ingredients and you’ve got the perfect cake to share with family and friends.
Why you will love this recipe
- The cake is soft and tender
- It’s quick and easy to make
- You only need a handful of ingredients
- It tastes like a hot cinnamon donut
Lately I’m becoming more and more obsessed with easy bakes, including one layer cakes like this one. And I have you to thank for it. My most popular recipes are almost ALWAYS ones that are quick and easy to make and can be replicatedagain and again with success.
I think that’s why my Apple Cake is one of the most popular recipes on my entire site.
And I’m right there with you. Yes, sometimes I love a challenge or to create something more extravagant, but let’s be real. Most of the time, I need foolproof bakes that can whipped up quick when friends are popping over for morning tea or an easy dessert I can take to a dinner party after I finish a day at work.
So what makes this cake so special? Well apart from being easy to throw together, it’s actually one of my all-time favourite cakes. I have a whole stack ofit in my freezer because sometimes you just need a quick cake fix.
And even though this cake has no frosting, that buttery cinnamon crust makes me weak at the knees. After this cake is baked, you actually brush the top with melted butter and sprinkle over cinnamon sugar. If you serve this cake warm, you could close your eyes and think you are eating a warm cinnamon donut. #hello
TIPS FOR MAKING CINNAMON TEA CAKE
- You will need an electric mixer for this recipe. Start with room temperature butter, you don’t want it fridge cold but it shouldn’t be melty by any means.
- We start by beating together the butter and sugar, this process is known as creaming. After a few minutes, the two will combine and turn pale and creamy. This process helps create a nice light and fluffy cake. It can be tempting to beat for 30 seconds or so just to combine the butter and sugar but if you keep going for another minute or so, you’ll see it change texture and almost look a little ‘whipped’. Perfect!
- Next comes the eggs. Sometimes when you add the eggs, the cake batter canturn lumpy and look a little curdled. That’s fine.
- Add half of the dry ingredients (flour, baking powder and cinnamon) and ALL the milk. Start to slowly mix together and then add the remaining dry ingredients. Transfer mixture to a cake tin and bake for 30-35 minutes. You’ll know it’s ready when a skewer inserted in the middle comes out clean.
- When you remove the cake from the oven, generously brush melted butter all over the top. Then sprinkle with cinnamon sugar. This Cinnamon Tea Cake is delicious served warm.
MORE ONE LAYERCAKE RECIPES TO TRY
- Cinnamon Apple Cake
- Easy Yellow Cake
- Hummingbird Cake
- Banana Cake
Did you make this recipe? Don’t forget to rate the recipe andleave a comment below. Hungry for more? Join me onInstagram,Facebook,PinterestandTwitterfor more amazing recipe ideas.
Let’s Bake
Cinnamon Tea Cake
Yield Serves 8–10 1x
Prep: 30 minutesCook: 35 minutesTotal: 1 hour 5 minutes
A delicious light and tender Cinnamon Tea Cake.
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Ingredients
Tea cake
- 115 grams (1/2 cup or 1 stick) unsalted butter, room temperature
- 150 grams (3/4 cup) caster sugaror granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 210 grams (1 and 1/2 cups) plain flour or all purpose flour
- 2 and 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 180 ml (3/4 cup) full fat or whole milk
Cinnamon sugar topping
- 20 grams (1 tablespoon) butter, melted
- 1/2 teaspoon ground cinnamon
- 1 tablespoon caster sugar or granulated sugar
Instructions
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced.Grease and line an 8-inch round cake pan with baking or parchment paper.
- In a large mixing bowl, beat butter, sugar and vanilla with an electric mixer until pale and creamy, approximately 1-2 minutes. Add eggs, one at a time, and beat briefly – don’t worry if the mixture goes lumpy – then scrape down the sides of the bowl.
- In a separate bowl, whisk together the plain flour, baking powder, cinnamon and salt. Add half of the flour mixture, along with all the milk and slowly mix together on a low speed. Add the remaining flour mix and continue to mix until cake batter is smooth and creamy.
- Pour cake batter into your prepared tin and bake in the oven for approximately 30-35 minutes or until a skewer inserted into the middle of the cake comes out clean.
- While the cake is still warm, generously brush with melted butter and then sprinkle over cinnamon and sugar. Enjoy a slice while the cake is warm.
Watch How To Make It
Nutrition Information
Serving Size: 1 slice Calories: 266 Sugar: 17.3 g Sodium: 84.7 mg Fat: 12.7 g Carbohydrates: 34.8 g Protein: 4.1 g Cholesterol: 68.1 mg
Nutrition information is a guide only.
Author: Jessica HolmesCategory: CakeCuisine: Australian
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Reader Interactions
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Kristina Hansen says
Made this today. Made per instructed, except I forgot to add eggs till the end. Came out fluffy and tasted perfect.
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Jessica Holmes says
How wonderful Kristina!
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Kavi says
The best cinnamon cake!!! Everyone loved it, thank you for the recipe. I do have a doubt, is it okay to replace the unsalted butter with salted butter? How much salt should I remove from the recipe if I use salted butter?
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Jessica Holmes says
Hi Kavi, glad you love this one! You definitely can – just omit the salt included in the cake.
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Derek UK says
This is the 2nd cake I’ve made in 20yrs and it’s unbelievable! My wife who does bake regularly agrees. Delicious!
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Jessica Holmes says
Wow! Love that Derek!
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Marius says
Did it 3 times, third time experimented with added fruits and nuts, modified essence. All times came out moist and fluffy. Great recipe without unnecessary complications and ingredients and a great base for other creations. tried many but this was the simplest with the best even results. Thanks and recommended!
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Jessica Holmes says
How wonderful! Thanks so much for sharing that will us Marius!
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Kavita says
If we want to make this onto a lemon and blueberry one that what measurements will change
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Jessica Holmes says
Hi Kavita, you could easily adapt this one by adding fresh lemon zest and folding through some blueberries in the batter right before baking. You could use fresh blueberries or if you choose frozen – just be sure to add them frozen, don’t thaw them first.
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Kavita says
Absolutely loved the cake.. what can we replace the eggs with in this recipe..
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Jessica Holmes says
So glad you enjoyed this one! I haven’t tried this one without eggs I’m sorry. But you could try my egg-free Vanilla Cake and add the cinnamon sugar topping.
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Rosalyn morris says
Could you add 2 apples chopped up to the fry ingredients ingredients and would you have to reduce any other ingredients like flour or sugar??
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Jessica Holmes says
You absolutely could! It may just take slightly longer to cook. You could also try my Cinnamon Apple Cake which is quite similar!
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Nudge says
Made it added blueberry’s before I put it in oven lovely👍👍👍thanks Jess you make my grandkids smile😄
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Jessica Holmes says
That’s wonderful to hear!
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Joyce says
Absolutely amazing!!! I made today and it finished in 5min!!!
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Jessica Holmes says
That’s so lovely to hear Joyce!
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Kim Lonergan says
Yum, yum, yum! I’ve baked this super easy, super deliciously light cinnamon tea cake twice and both times it was a hit. I baked it this morning for my mother-in-law’s birthday. She absolutely loved it and sister-in-law wanted the recipe. Nothing humble about this cake. It’s the best we’ve had. Thank you, Jess.
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Jessica Holmes says
Wow that is so kind. Thank you so much Kim!
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Valide Ismihan Siltan says
Love, but it sunk a bit, why
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Jessica Holmes says
Hi Valide, sometimes cakes can sink if they are slightly underbaked. I actually wrote an article about why cakes sink that might be helpful!
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