Cinnamon Teacake

CINNAMON TEACAKE

INGREDIENTS:

65g pure butter at room temperature
½ cup caster sugar
1 egg
2 tsp natural vanilla extract
1 cup SR flour
1/3 cup milk

Cinnamon Topping
10g pure butter, melted
1 tsp ground cinnamon
4 tsp caster sugar

METHOD:

1.    Pre-heat the oven to 180oC/ 160oC for fan forced. Grease and line a round cake tin.
2.    Beat the butter, sugar, egg and vanilla for 2 minutes with an electric mixer.
3.    Stir in half of the flour and half of the milk. When combined, stir in the remaining flour and milk.
4.    Spoon the mixture into the tin and bake for 25-30 minutes or until a skewer inserted into the middle of the cake comes out clean.
5.    Stand in the tin for 5 minutes and then turn, top side up, onto a wire rack.
6.    Combine the cinnamon and caster sugar for the cinnamon topping in a small bowl. Brush the cake with the melted butter and sprinkle with the cinnamon mixture.
7.    Leave on the rack to cool completely. Serve.

TIP:

This cake is equally as yummy warm but be careful when cutting as it will easily fall apart.

VARIATIONS:

For an Apple Teacake, finely slice 1 Granny Smith apple and arrange on top of the cake batter once it is in the tin. Cook as per the recipe.