This classic cinnamon teacake is exactly the way it sounds – light, fragrant and fluffy, and absolutely perfect for tea. Just one teaspoon of cinnamon lends so much aroma and flavour to a simple yet comforting cake mixture of butter, sugar, egg and vanilla.
- 60 g butter, plus 15g extra (both portions at room temperature)
- ½ cup caster sugar, plus 1 tablespoon extra
- 1 egg, at room temperature
- 1 tsp vanilla
- 1 cup self-raising flour
- ⅓ cup cup milk
- 1 tsp cinnamon
Preheat oven to 180 C (160 C fan-forced).
Cream butter, sugar, egg and vanilla until light and creamy. Stir in sifted flour and milk, beat lightly until smooth.
Spread mixture into well-greased 20cm sandwich tin and bake for 15-20 mins.
Turn onto wire rack. Combine extra sugar with cinnamon and sprinkle over cake. Serve warm with butter.