You will love this cinnamon teacake before you even taste it! As you’re baking, take pleasure in the delightful scent of cinnamon, together with the buttery flavours of the soft teacake for an ultra comforting combination.
- 70 g butter, softened
- 1 tsp vanilla extract
- ⅔ cup caster sugar, plus 1 tbsp extra
- 1 egg
- 1 cup (150 g) self-raising flour
- ⅓ cup (80 ml) milk
- 1 tsp ground cinnamon
Preheat oven to 180 C. Grease a deep 20 cm round cake pan and line base with baking paper.
Beat 60 g butter, extract, sugar and egg in a small bowl with electric mixer until light and fluffy.
Stir in sifted flour and milk; stir gently until smooth.
Spread mixture into pan. Bake about 30 mins. Turn, top-side up, onto wire rack.
Meanwhile, melt remaining butter and brush over top of hot cake. Sprinkle with combined cinnamon and extra sugar while hot.
Recipe is best made on the day of serving.