Cinnamon Tea Cake Women S Weekly Recipes
CINNAMON TEA CAKE - WOMEN'S WEEKLY
Traditionally served with butter, meant to be eaten when freshly made. Does not keep well. BUT if you don't eat it straight from the oven I'd be surprised!
Provided by RubberDucky AU
Categories Dessert
Time 35m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven 180°C.
- Grease a deep 2cm round cake pan, line base with paper; grease paper.
- Cream butter and essence in small bowl with electric mixer, gradually add sugar, then egg, beat until light and creamy.
- Stir in sifted flour and milk, beat lightly until smooth.
- Spread into prepared pan, bake in moderate oven 180C for about 25 minutes.
- Stand 2 mins before turning onto wire rack; brush with exta butter, sprinkle with combined extra sugar and cinnamon.
- KEEPING TIME: 1 DAY.
Nutrition Facts : Calories 195.7, Fat 8.7, SaturatedFat 5.2, Cholesterol 47.9, Sodium 67.8, Carbohydrate 26.7, Fiber 0.5, Sugar 14.2, Protein 2.8
ALEX'S CINNAMON TEACAKE
A classic recipe, this beautifully simple cinnamon tea cake is wonderfully light, fluffy and sweet, perfect to enjoy with a cup of tea as an afternoon treat.
Categories Dessert, Morning tea, Afternoon tea
Time 20m
Yield Serves 8
Number Of Ingredients 7
Steps:
- Preheat oven to 180°C (160°C fan-forced).
- Cream butter, sugar, egg and vanilla until light and creamy. Stir in sifted flour and milk, beat lightly until smooth.
- Spread mixture into well-greased 20cm sandwich tin and bake for 15-20 minutes.
- Turn onto wire rack. Combine extra sugar with cinnamon and sprinkle over cake. Serve warm with butter.
Nutrition Facts : ServingSize Serves 8
CINNAMON TEACAKE
Provided by Maria Jose Martin
Categories Baking Breakfast Cakes and Bakes Dessert Sweets
Number Of Ingredients 9
Steps:
- 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.
CINNAMON TEACAKE
Page 22, The Australian Womans Weekly, Classic Cakes cookbook. Uploaded so I have an online copy.
Provided by Satyne
Categories Dessert
Time 50m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 180dc/160dc fan forced. Grease deep 20cm round cake pan, line base with baking paper.
- Beat butter, extract, sugar and egg in small bowl with electric mixer until light and fluffy. stir in sifted flour and milk.
- Spread mixutre into pan, bake about 30 minutes. Stand cake in pan 5 minutes before turning, topside up onto wire rack. Brush top of cake with melted buter, sprinkle with combined cinnamon and extra sugar. Serve warm with whipped cream or butter.
- Variation - I accidently put 1/2 teaspoon of chocolate essence in before I noticed I'd picked up the wrong bottle. It's really nice.
Nutrition Facts : Calories 168.7, Fat 6.7, SaturatedFat 4, Cholesterol 35.3, Sodium 63.2, Carbohydrate 25, Fiber 0.5, Sugar 14.7, Protein 2.4
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From womensweeklyfood.com.au
Cuisine Modern AustralianCategory Dessert, Morning Tea, Afternoon TeaServings 8Total Time 20 mins
- Cream butter, sugar, egg and vanilla until light and creamy. Stir in sifted flour and milk, beat lightly until smooth.
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- Preheat oven to moderate, 180°C (160°C fan-forced). Lightly grease and line a 22cm round spring form cake pan with baking paper.
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From foodtolove.co.nz
- Preheat oven to moderate, 180°C. Lightly grease and line a deep, 20cm round cake pan with baking paper.
- Using an electric mixer, cream butter, sugar and vanilla together until pale and creamy. Beat in egg. Lightly fold flour into butter mixture. Stir in milk and tea. Fold in sultanas.
- Spread mixture into pan. Smooth surface. Bake 30-35 minutes, until a skewer (inserted into the centre) comes out clean. Cool in pan 10 minutes. Turn onto a wire rack.
THE BEST CINNAMON TEA CAKE - SWEETEST MENU
From sweetestmenu.com
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line a round 8 inch cake tin with baking or parchment paper.
- In a large mixing bowl, beat butter, sugar and vanilla with an electric mixer until pale and creamy, approximately 1-2 minutes. Add eggs, one at a time, and beat briefly – don’t worry if the mixture goes lumpy – then scrape down the sides of the bowl.
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