Cinnamon Tea Cake

Sometimes I just crave cake.  I know that as a diabetic I should not indulge this craving, but every now and again, I really must.  So long as I am careful about everything else, it is a craving I can indulge from time to time.

This is not a particularly fancy cake, but a plain cake.  Simple to make with simple flavours . . . it won't win any beauty contests, for sure.  

But what it might lack in beauty, it more than makes up for in flavour and in texture.  This is a light cake, fluffy.  It is simple but that simplicity is enhanced by the cinnamon sugar topping. 

I like to serve it with milk and fresh fruit, although the originally recipe suggests buttering it.  Hmm... I have never tried that, but it might be very good that way. 

However you choose to enjoy it, there is one thing for sure.  You WILL enjoy it.  No doubt about that whatsoever.  The simple things in life truly are the best.

 

 

*Cinnamon Tea Cake*

Makes 10 servings

Printable Recipe 

Serve warm with glasses of cold milk for a delicious teatime treat! 

60g butter, softened (4 1/2 TBS)

1 tsp pure vanilla extract

150g caster sugar (2/3 cup)

1 large free range egg

150g self raising flour (1 cup, plus 1 1/2 TBS) sifted

80ml milk (1/3 cup)

10g butter, melted, extra (2 tsp)

1 tsp ground cinnamon

1 TBS caster sugar, extra 

 

Preheat the oven to 180*C/350*F/ gas mark 4.  Butter an 8 inch deep round cake tin and line the bottom with baking parchment. 

Beat the butter, vanilla, sugar and egg together until light and fuffy with an electric whisk, about 10 minutes.  Stir in the milk and flour.  Spread into the prepared baking tin, smoothing the top.  Bake for about 30 minutes until a toothpick inserted in the centre comes out clean and the top springs back when lightly touched.  

Mix together the cinnamon and extra sugar. 

Turn the cake onto a wire rack, then turn topside up.  Brush the warm cake with the melted butter. Sprinkle with the cinnamon sugar.  Serve warm.

If you are looking for a simple basic cake to bake this weekend, that is quick and quite tasty, this just might be it!  A recipe which has stood the test of time.  Bon Appetit!