Cinnamon Tea Cake

Name: Cinnamon Tea Cake
Prep time: 20 min
Cook time: 30 min
Yield: 8
Cuisine: Middle Eastern

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roubashahin.com.au

Desserts

Just baked the yummiest Cinnamon Tea Cake. It's super fluffy & oh-so-easy. Perfect with your morning coffee or tea!

PREP TIME

20 minutes

COOK TIME

30 minutes

SERVES

About this recipe

As someone who adores baking, I always find joy in experimenting with different flavours and textures. Today, I’m excited to share with you my Cinnamon Tea Cake. This recipe holds a special place in my heart, not only because tea cakes are my all-time favourite, but also because the addition of cinnamon brings a delightful warmth that I absolutely love. It’s the perfect combination of comfort and flavour.

If you’ve tried my other tea cake recipes, like the vibrant Orange Tea Cake or the decadent Chocolate Orange Cake, you’ll know how a simple cake can transform into something extraordinary. I especially love how the Chocolate Orange Tea Cake garnishes add a touch of elegance to such an easy recipe.

The Cinnamon Tea Cake, though, is in a league of its own. It’s so fluffy and delicious, it becomes everyone’s favourite the moment it’s out of the oven. When I bake this in the morning, it’s gone by the end of the day! I often catch myself and others sneaking slice after slice, perfectly paired with coffee, tea, or even a traditional cocoa drink. There’s something about this cake that makes it irresistibly easy to eat – maybe it’s the cinnamon or the way it’s so light and airy. Whatever the reason, I can’t help but indulge in a few slices myself!

So, let’s dive into this recipe and see why it’s such a hit in my home. Trust me, once you try it, the Cinnamon Tea Cake will become a beloved treat in your baking repertoire too.

Watch it here

Ingredients

90 grams unsalted butter, ,
softened 3/4 cup caster sugar
1 large egg
1 ½ teaspoons vanilla essence
¾ cup milk
1 ½ cups self-raising flour
25 grams unsalted butter, extra (for topping)
1 tablespoon caster sugar extra + 1 tablespoon Cinnamon, for topping

Notes from Rouba

Serve warm, excellent with whipped cream or ice cream
Store in airtight container at room temp for up to 3 days
Adjust cinnamon to taste
Keep ingredients at room temperature for best results
Avoid over-mixing to maintain lightness

Method

Step 1.

Start by preheating your oven to 180°C (350°F) and grease a round 20 cm cake tin and line it with baking paper.

In a mixing bowl, cream the softened butter with the caster sugar until the mixture is light and fluffy. Gradually add the large egg to the mixture, beating well after each addition, and then stir in teaspoons of vanilla essence.

Step 2.

Alternate adding the sifted flour and milk, gently folding them in with a spatula or a wooden spoon. Be careful not to overmix.

Pour the batter into the prepared cake tin and smooth the top. Bake in the preheated oven for 25-30 minutes, or until a skewer inserted into the center of the cake comes out clean.

Step 3.

5 minutes before the cake is due to come out, melt an additional 25 grams of butter. Mix extra caster sugar with extra cinnamon.

Once the cake is done, remove it from the oven, brush the top with the melted butter, and sprinkle generously with the cinnamon-sugar mixture. Repeat.

Allow the cake to cool slightly before slicing and serve warm.