Cinnamonteacake Recipes

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CINNAMON TEACAKE



Cinnamon Teacake image

Provided by Maria Jose Martin

Categories     Baking     Breakfast     Cakes and Bakes     Dessert     Sweets

Number Of Ingredients 9

60 gms Butter (softened)
1 tsp Vanilla essence
2/3 cup Caster sugar (150 gm(refer notes))
1 Egg
1 cup Self-raising flour (150gm(refer notes))
1/3 cup Milk (80ml)
10 gms Butter (melted, extra)
1 tsp Ground cinnamon
1 tbsp Caster sugar (extra)

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 TEA CAKE



Cinnamon Tea Cake image

This is an old family favourite. I love it because it's quick and easy to whip up and it can be eaten warm - so you don't even have to wait for it to cool - perfect for unexpected guests! It only makes a fairly small cake - but quite enough for morning or afternoon tea - and it's nicer eaten fresh and warm from the oven. This recipe is from my Bible of cooking, Margaret Fulton's Encyclopedia of Food and Cookery.

Provided by Kookaburra

Categories     Dessert

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 egg, preferably at room temperature, separated
1 pinch salt
1/2 cup sugar
1/2 cup milk
1/2 teaspoon vanilla extract
1 cup self-raising flour, sifted
30 g butter, melted
30 g butter, melted
1/2 teaspoon cinnamon
1 tablespoon sugar

Steps:

  • Preheat oven to 180C (fan-forced) or 190C standard.
  • Grease an 18cm (7") shallow cake tin OR a similar sized ring (bundt) tin - I prefer the latter.
  • Add a very small pinch of salt to the egg white and beat until stiff peaks form.
  • Add egg yolk, then gradually beat in the sugar.
  • Mix together the milk and vanilla and add a little at a time, beating continuously.
  • Using a wooden spoon (or beaters on low speed) gently stir in the flour and the melted butter.
  • Pour batter into prepared cake tin.
  • Place on the centre shelf of the oven and bake for 20-25 minutes or until cooked.
  • Remove from oven and invert cake onto a plate.
  • Using a pastry brush, gently paint all over with melted butter.
  • Mix together sugar and cinnamon and sprinkle over cake.
  • Serve warm or cold.

BUTTERY CINNAMON CAKE



Buttery Cinnamon Cake image

This cake is the best cinnamon cake I have ever made. Every time I serve it, the compliments never end. Serve it warm, about 45 minutes out of the oven, for an even greater pleasure.

Provided by Leta Harris

Categories     Desserts     Cakes     Spice Cake Recipes

Time 1h35m

Yield 14

Number Of Ingredients 14

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon ground cinnamon
¾ teaspoon salt
⅔ cup shortening
1 ⅓ cups white sugar
1 ½ teaspoons vanilla extract
3 eggs
⅔ cup milk
½ cup white sugar
6 tablespoons butter
⅓ cup water
1 teaspoon vanilla extract
¾ teaspoon ground cinnamon

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour a 10 inch Bundt pan. Stir together the flour, baking powder, 1 teaspoon ground cinnamon and salt; set aside.
  • In a large bowl, beat shortening, 1 1/3 cups white sugar and 1 1/2 teaspoon vanilla until light and fluffy. Add eggs one at a time, beating for at least 1 minute after each egg. Beat in the flour mixture alternately with the milk. Pour batter into prepared pan.
  • Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack. Remove cake from pan while it is still warm, and poke holes around the top of the cake with a fork. Pour the warm cinnamon syrup into the holes and onto the top and sides of the cake.
  • To Make Cinnamon Syrup: In a saucepan, combine 1/2 cup white sugar, butter, water, 1 teaspoon vanilla and 3/4 teaspoons ground cinnamon. Heat and stir until butter melts.

Nutrition Facts : Calories 320.9 calories, Carbohydrate 41 g, Cholesterol 53.9 mg, Fat 16.2 g, Fiber 0.6 g, Protein 3.6 g, SaturatedFat 6.1 g, Sodium 284.3 mg, Sugar 26.9 g

CINNAMON TEACAKE



Cinnamon Teacake image

This is my son's favourite. He used to bake it when he was a teenager. It is very light and doesn't last very long.

Provided by Honni

Categories     Dessert

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 9

60 g butter
1/2 cup caster sugar
1 egg
1 teaspoon vanilla
1 cup self raising flour
1/3 cup milk
15 g butter (extra)
1 tablespoon caster sugar (extra)
1 teaspoon cinnamon

Steps:

  • Pre heat oven, 180c.
  • Have butter and egg at room temperature.
  • Sift flour.
  • 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.
  • Bake in oven for 15-20 minutes.
  • When cooked turn onto wire rack and brush with extra melted butter, sugar and cinnamon.

Nutrition Facts : Calories 392.2, Fat 17.4, SaturatedFat 10.5, Cholesterol 95.8, Sodium 135.7, Carbohydrate 53.6, Fiber 1.1, Sugar 28.5, Protein 5.7

CINNAMON TEA CAKES



Cinnamon Tea Cakes image

Bake these nutty, cinnamon-sugar buttons for an afternoon gathering.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Yield 54

Number Of Ingredients 9

1/2 cup powdered sugar
1 cup butter, softened
1 teaspoon vanilla
2 cups Gold Medal™ all-purpose flour
1 cup finely chopped or ground walnuts
1/2 teaspoon cinnamon
1/8 teaspoon salt
1/4 cup sugar
1 teaspoon cinnamon

Steps:

  • Heat oven to 325°F. In large bowl, combine powdered sugar, butter and vanilla; beat until light and fluffy. Add flour, walnuts, 1/2 teaspoon cinnamon and salt; mix well.
  • Shape dough into 1-inch balls. Place 1 inch apart on ungreased cookie sheets.
  • Bake at 325°F. for 14 to 16 minutes or until set but not brown. Immediately remove from cookie sheets. Cool 3 minutes or until slightly cooled.
  • Meanwhile, in small bowl, mix coating ingredients. Roll warm cookies in coating. Cool 15 minutes or until completely cooled. Re-roll cookies in coating.

Nutrition Facts : Calories 75, Carbohydrate 6 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 30 mg, Sugar 2 g

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