Cinnamon Tea Cake is a nice simple cake to keep in freezer for those times that people just pop around without notice. A good cake for Frugal Living as it freezes well and uses basic ingredients!
Cinnamon Tea Cake
Course: Baking, Cakes, Freezer Cooking, Recipes
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalTotal time
1
hour10
minutes
Cook Mode
Keep the screen of your device on
Ingredients
1 tbsp Butter
0.5 cup Sugar-in a bowl
1 Egg-lightly beaten
0.5 cup Milk
0.5 tsp Vanilla extract
0.25 tsp Salt
1 cup Plain flour
1 tsp Baking powder
1 tsp Cinnamon
1 tsp Sugar
1 tsp Desiccated coconut
Directions
- Preheat oven to 180 degrees.
- Cream the butter and sugar together in a bowl, the beaten egg, milk, vanilla essence and pinch of salt, mix until all combined.
- Sift in flour and baking powder and mix well.
- Pour batter into a round greased cake tin and cook in oven for 25 to 30 minutes, until the skewer comes out clean.
- Take out of oven and turn over, cover the top with butter.
- Combine ground cinnamon, sugar and coconut and sprinkle over mixture.
Notes
- Cinnamon Afternoon Tea Cake suitable to freeze for up to 2 months or keep an airtight container for up to 4 days.
Responses to “Cinnamon Tea Cake”
Hi, that cake looks delish and I am always looking for awesome cake recipes, however I seriously dislike coconut, can anyone think of an alternative?
We have LOADS of cake recipes without the coconut on the website Debs – why not try our Sand Cake!
Just leave the coconut off the top, just as nice!