My Cinnamon Tea Cake is a family favourite and the perfect cake to serve for morning or afternoon tea. It is a simple cake, not fancy or elaborate, but one which provides immense satisfaction. The cake has a buttery,...
My Cinnamon Tea Cake is a family favourite and the perfect cake to serve for morning or afternoon tea. It is a simple cake, not fancy or elaborate, but one which provides immense satisfaction. The cake has a buttery, tender crumb and a moist texture due to the addition of sour cream. After removing the cake from the oven, the top is brushed with melted butter and then sprinkled with a cinnamon sugar mixture. It does not come much easier than that.
[feast_advanced_jump_to]Why you’ll love this recipe:
This Cinnamon Tea Cake is a cake of my mother’s childhood. Her mother would make a similar cake every Thursday for the family. It is a cake which creates a feeling of comfort and nostalgia, the aroma drawing all to the kitchen in pleasurable anticipation.
I have added sour cream to make this cake even more delicious.
You will love this Cinnamon Tea Cake because:
It is proof that sometimes the simple things in life are the best. Along with my Chocolate Sour Cream Cake and my Apple Loaf Cake, this is another cake that is quickly and easily made. We make it in just one bowl, making clean up easier. It is made from store cupboard ingredients that you may already have on hand. The plain cake is complemented by the warm notes of cinnamon spiced sugar.Ingredients in this recipe:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
Caster/superfine sugar – dissolves more readily and incorporates better into the batter, giving the cake a finer texture.
Vanilla extract – vanilla which is naturally extracted from the vanilla bean is preferred to one that is artificially flavoured.
Unsalted butter – we use unsalted butter to control the amount of salt in the recipe.
Egg – we use a large, free-range egg.
Sour cream – for the best flavour and texture we use full-fat sour cream.
Plain/all-purpose flour – a versatile, general use flour that does not contain a raising agent.
Baking powder – the raising agent. It is not the same as baking soda.
Baking soda – the acidity of sour cream interacts with baking soda as a raising agent.
Sea salt – the addition of salt brightens the flavours in baked goods.
Ground cinnamon – a warm, aromatic spice, used in the cake and the topping.
Granulated sugar – adds crunch to the cake topping.
How To Make Cinnamon Tea Cake:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
1 – Cream the butter and sugar:
In a large bowl, add the butter, sugar and vanilla and beat using electric hand beaters for a couple of minutes, or until pale and creamy.
Add in the egg and beat until just combined, then add in the sour cream and mix until just combined.
2 – Add in your dry ingredients:
Switch to a large spoon and add the flour, baking powder, baking soda, cinnamon and salt. Fold until everything is just combined, being careful not to overwork the mixture. (It will be very thick.)
3 – Add to your cake tin:
Add the mixture to your prepared tin, and use an offset spatula to smooth out the top of the cake.
Bake in your preheated oven for 28-32 minutes, until a skewer comes out cleanly.
4 – Top with cinnamon sugar:
While the cake is baking, melt the butter. In a small bowl, combine the cinnamon and sugar.
When the cake is cooked, brush with the melted butter while it is still warm, and evenly sprinkle over the cinnamon sugar.
Allow to cool for 10 minutes before removing the sides of the tin.
Tips for success and FAQs:
For the best result, have your ingredients at room temperature as this helps them amalgamate.
As well, do not over-mix the batter or it will negatively affect the texture of the cake. Just mix until the flour is incorporated.
As with most baked goods, they are at their best when enjoyed shortly after baking. However, due to the addition of sour cream, the cake will still be moist the following day.
Store it in an airtight container in a cool, dry location for up to 3 days.
Yes, it freezes well. Store it in an airtight freezer-safe container for up to 3 months. Alternatively, wrap well in cling wrap and then in foil. Return to room temperature for serving.
Variations and substitutions:
Flour – if you prefer, this cake can be made with gluten-free plain/all-purpose flour. Ensure your flour blend contains xanthan gum.
Serving suggestions:
This lovely Cinnamon Tea Cake is extremely versatile. Some serving suggestions are:
To enjoy for morning or afternoon tea. As a special breakfast – the plain nature of the cake makes it suitable when time is short. To take the cake on picnics, to potlucks or add to lunch boxes. It travels extremely well. To enjoy with loved ones when you feel the need for something comforting.This delicious, light, moist cake will be a great addition to your baking repertoire. I am certain that this Cinnamon Tea Cake will become as popular with your family as it is in mine.
Alex xx
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Cinnamon Tea Cake
Ingredients
For the Cake:
115 g (½ cup) caster/superfine sugar125 g (½ cup) unsalted butter – at cool room temperature1 teaspoon vanilla extract1 large egg – at room temperature120 g (½ cup) full-fat sour cream – at cool room temperature150 g (1 cup) plain/all-purpose flour See Note 11 teaspoon baking powder½ teaspoon baking soda¼ teaspoon sea salt1 teaspoon ground cinnamonFor the Cinnamon Sugar Topping:
1 tablespoon (20 g) unsalted butter See Note 21 teaspoon ground cinnamon1 ½ tablespoon granulated sugarInstructions
Notes
Nutrition
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