Cinnamon tea cake

Cinnamon tea cakes are perfect for weekends with lots of family… prepare for Christmas. It’s simple, quick and easy and if you love Cinnamon like I do, this is a real winner. It lasts well in a tin and the sugar on top just ads so much to the cake recipe that you must not leave it off under any circumstances.  Your mother in law will love you forever, I say no more.

What you need
60g unsalted butter, softened
125g cater sugar
1 egg, lightly beaten
1 teaspoon vanilla
90g self-raising flour
30g plain flour
125ml milk

Topping
20g unsalted butter, melted
1 tablespoon caster sugar
1 teaspoon ground cinnamon

The Process
Preheat oven to 180 degrees celsius and grease a 20cm shallow cake tin, line the base with baking paper.

Cream the butter and sugar in a bowl until light and fluffy. Gradually add the egg, beating well after each addition. Beat in the vanilla.

Fold in the sifted flours alternately with the milk, using a metal spoon. Stir until smooth.Spoon the mixture into the tin and bake for 30 minutes, or until a skewer comes out clean.

Leave in tin for 5 minutes before turning out onto a wire rack. Brush the warm cake with butter and sprinkle with sugar and cinnamon.

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