This wonderfully soft, buttery cinnamon tea cake comes together in just one bowl and is the perfect morning tea treat. This recipe uses basic pantry ingredients, and will be ready to eat in just 30 minutes!
When I was a kid living in a rural town I found a love of baking in order to create and fill the time. One of the things that was always a consideration was the fact that I couldn’t just pop down the street to pick up new ingredients. My baking decisions were always determined by what mum already had in her pantry.
My default baking project, the one that we seemed to always have the ingredients for and was always a winner was this cinnamon tea cake.
This cake is so simple but tastes exactly like a cinnamon doughnut in cake form. It is light and soft with a buttery, crunchy cinnamon sugar topping.
It’s been years since I’ve made this cake and I forgot just how easy and quick it is to make. It’s the perfect cake to whip up for morning tea to enjoy warm with a cuppa.
Now that we are living in a time when rationing the pantry ingredients is in the forefront of all of our cooking and baking decisions, we need recipes that take this into consideration. That’s exactly what we have here with a single layer cake using smaller quantities of pantry staple ingredients.
Also at a time when social distancing means we probably can’t share our baked goods outside the home, recipes that don’t feed hoards of people and freeze really well are also important factors to take into consideration. That is if you still need convincing to make this cake.
How to make cinnamon tea cake
I’m being a bit pushy about this cake, but in all seriousness, it is probably the easiest recipe that I have on the blog. It all comes together in one bowl and an electric mixer makes easy work of it.
To make it, you start by creaming the butter and the sugar together, then adding in the egg and vanilla until everything is smooth and creamy. I like to add in the milk at this point before sifting the dry ingredients straight into the bowl. Mix through until a thick and creamy batter forms.
This cake is super forgiving, so don’t be precious about it, throw it all together and mix it up.
Pour the batter into a greased and lined springform pan and bake for 20 minutes or until the top is golden brown and springs back when lightly touched.
While the cake is warm brush the top generously with melted butter and sprinkle with cinnamon sugar. Immediately is the best time to eat this while it is warm and buttery and smelling ahmazing.
This cake is pretty foolproof, but don’t let it’s simplicity let you think that it’s not a crowd pleaser. It is the perfect treat for morning or afternoon tea or really just anytime when you need cake.
This is the kind of recipe you need when you just really want to bake something delicious but don’t have hours to make it happen.
And if you want to try something a bit different you can always try my chai spiced tea cake which to me is just an evolution of this humble tea cake. Or if you haven’t had enough cinnamon sugar yet, whip up a batch of these easy baked cinnamon doughnuts.
If you do make this recipe, please be sure to leave a comment and rating below! And tag any of your creations on Instagram with #eightforestlane as I would love to see.
Cinnamon Tea Cake
- ¼ cup (60 grams) dairy-free butter
- ½ cup sugar
- 1 egg room temperature
- 1 teaspoon vanilla
- ⅓ cup dairy-free milk
- 1 cup plain flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 tablespoon dairy-free butter melted
- 1 tablespoon sugar
- ½ teaspoon ground cinnamon
- Preheat the oven to 180°C and grease and line a round 9 inch springform cake pan with oil spray and baking paper.
- In a large mixing bowl, beat dairy-free butter and sugar with an electric mixer for 1-2 minutes until pale. Add egg and vanilla and continue to beat until creamy. Add in milk and slowly mix through until incorporated.
- Sift together the plain flour, baking powder and cinnamon directly into the wet ingredients and then slowly beat on low speed until the batter is smooth and creamy.
- Pour cake batter into the prepared tin and bake in the preheated oven for approximately 20 minutes or until a skewer inserted into the middle of the cake comes out clean.
- Mix together the sugar and cinnamon for the topping. While the cake is still warm, brush with melted butter and then sprinkle over the cinnamon and sugar. Release from the pan and enjoy while the cake is warm.
Save it for later: