If you’re a regular visitor of this blog, by now you would be knowing my love for plain cakes. Anyways, I was hoping that my next baking post in this space would be a layered frosted cake. But as usual, I ended up with a plain cake. I dont know, I just can’t get myself to make a layered cake. Hopefully, some time soon I’ll be able to do it.
This is a great plain cake, a very good accompaniment for tea time. It’s just a simple teacake, but the cinnamon flavor can be considered as the “icing” on the cake (isn’t that a good consolation ;) )
Here is the recipe:
- Butter – 60gm, softened
Vanilla eseence – 1tsp
Caster sugar – 2/3 cup (150 gm)(refer notes)
Egg – 1
- Self-raising flour – 1 cup (150gm)(refer notes)
- Milk – 1/3 cup (80ml)
- Butter – 10gm, melted, extra
Ground cinnamon – 1 tsp
Caster sugar – 1 tbsp, extra
Preheat oven to 180 degree C/350-375 F, 10 mins before baking. Grease deep 20cm-round cake pan; line base with baking paper. Beat butter, essence, sugar & egg in a small bowl with electric mixer until light & fluffy; this process will take 5-10 mins, depending on the type of mixer used.
Using wooden spoon, gently stir in sifted flour and milk. Make sure that there are no lumps.Spread mixture into prepared pan.
Bake cake in the preheated oven for about 30 mins. Turn cake onto wire rack then turn top-side up; brush top with extra melted butter, sprinkle with combined cinnamon & extra sugar. Serve warm with butter, if desired.
Notes: Taking care to thoroughly beat the butter, essence, sugar and egg will result in a light-as-air texture to this cake, best when eaten warm with butter (courtesy:Australian W omen’s Weekly Magazine) . Though this is best eaten on the day its made, you can store this cake at room temperature in an air tight container for up to 2 days.
Substitution for self raising flour – to get 1 cup self-raising flour, add 1 1/2 tsp baking powder+ 1/4 tsp salt to 1 cup all purpose flour. (source: http://www.joyofbaking.com/IngredientSubstitution.html)
Substitution for caster sugar: to get 1 cup caster sugar. process 1 cup granulated sugar (usual sugar) in a food processor/mixer until fine, but don’t powder it like icing sugar. (source: http://www.joyofbaking.com/IngredientSubstitution.html)
Please find the picture of Cinnamon Teacake made by Nisha Kuruvilla, one of the readers of this site. Thanks a lot Nisha :)
Since this cake was her first attempt in baking from scratch, she just couldn’t wait to take it out from the cake tin and it crumbled, hence that shape on the side of the cake :)
Please see the pic of Cinnaon Teacake, baked by Gayathri Ramdas. Thank you so much dear :)
Recipe source: Cooking Class Cakes by Australian Women’s Weekly