INGREDIENTS:

Makes one 20 cm cake

Cake

• 60 g butter
• 1/2 cup caster sugar
• 1 egg, lightly beaten
• 1 teaspoon vanilla essence
• 3/4 cup self-raising flour
• 1/4 cup plain flour
• 1/2 cup milk

Topping

• 20 g butter, melted
• 1 tablespoon caster sugar
• 1 teaspoon ground cinnamon

INSTRUCTIONS:

1. Preheat oven to moderate 180°C. Brush a 20 cm round shallow cake tin with melted butter or oil; line base with baking paper.
Using electric beaters, beat the butter and sugar in a small bowl until light and creamy. Add egg gradually, beating well after each addition. Add the essence and beat until combined.

2. Transfer mixture to a large mixing bowl. Using a metal spoon, fold in sifted flours alternately with milk. Stir until smooth. Spoon into prepared tin and smooth surface. Bake for 30 minutes or until a skewer comes out clean when inserted into centre of cake. Stand cake in tin 5 minutes before turning out onto a wire rack to cool.

3. While cake is still warm, brush top with melted butter and sprinkle with combined sugar and cinnamon.

Download Printable Classic Cinnamon Teacake Recipe (PDF)

https://drive.google.com/open?id=1oip9-oWmR6fQsGDQ2ToDjZi2vvHmAowe