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!

• Ready In: 35 mins
• Serves: 8
• Yields: 1 cake

Ingredients

• 60  g butter
• 1  teaspoon vanilla essence
• 1⁄2 cup caster sugar
• 1  egg
• 1  cup self raising flour (or add 1 teas baking powder to a cup of plain flour)
• 1⁄3 cup milk
• 15  g butter, melted, extra
• 1  tablespoon caster sugar, extra
• 1⁄2 teaspoon ground cinnamon

Directions

1. Preheat oven 180°C.
2. Grease a deep 2cm round cake pan, line base with paper; grease paper.
3. Cream butter and essence in small bowl with electric mixer, gradually add sugar, then egg, beat until light and creamy.
4. Stir in sifted flour and milk, beat lightly until smooth.
5. Spread into prepared pan, bake in moderate oven 180C for about 25 minutes.
6. Stand 2 mins before turning onto wire rack; brush with exta butter, sprinkle with combined extra sugar and cinnamon.
7. KEEPING TIME: 1 DAY.