This cinnamon teacake is one of my favourite kids recipes as it’s so easy to make if you’ve got someone coming round for tea. It’s quick to prepare and bakes in half an hour so it’s a good one to keep handy. I usually put cinnamon in the cake itself (not just on the topping) as I just love cinnamon and I find it really boosts the flavour. It’s best served warm right out of the oven and it doesn’t really keep well – but that won’t be a problem as I doubt it will last very long!
Time needed: 15 minutes for preparation, 30 minutes for baking
Learning potential: measuring, mixing, stirring
65g butter, softened
½ cup caster sugar
2 teaspoons vanilla extract
1 cup self-raising flour, sifted
⅓ cup milk
10g butter, melted
½ teaspoon ground cinnamon
2 teaspoons caster sugar
1. Pre-heat oven to 180°C/160°C fan-forced. Grease a 4.5cm deep, 20cm round cake pan. Line base and side with baking paper.
2. Using an electric mixer, beat butter, sugar, egg and vanilla together for 2 minutes or until combined. 3. Stir in half the flour, then half the milk. Repeat with remaining flour and milk. Spoon mixture into prepared pan and level top.
4. Bake for 25 to 30 minutes or until a skewer inserted in the centre comes out clean. Stand in pan for 5 minutes. Turn, top-side up, onto a wire rack.
5. Make topping: Combine cinnamon and sugar in a bowl. Brush hot cake with butter. Sprinkle with cinnamon mixture. Cool and serve.
Recipe adapted from www.taste.com.au.