CINNAMON TEACAKE
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
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
GLUTEN-FREE CINNAMON SUGAR TEACAKE
Steps:
- Preheat the oven to 325 degrees F. Lightly grease a 7 by 4 by 3-inch loaf pan with oil.
- In a medium bowl, whisk together the flour, 1 cup of the evaporated cane juice, the potato starch, arrowroot, baking powder, baking soda, xanthan gum, salt, and 1 tablespoon of the cinnamon. Add the oil, applesauce, vanilla, and 1 cup of hot water to the dry ingredients. Stir until the batter is smooth. Transfer 1/4 cup of the batter to a small bowl, and add the remaining 1/4 cup of the evaporated cane juice, 1 tablespoon of cinnamon, and the remaining hot water. Stir until the mixture is creamy.
- Pour contents of the medium bowl into the prepared loaf pan. Carefully drizzle the batter from the small bowl down the center of the loaf. To create the swirl, take a teaspoon and, starting from 1 end of the loaf pan, move down the length of the pan as you swirl the spoon up and down through the batter. Sprinkle the top with evaporated cane juice. Put the pan in the oven on the center rack and bake for 25 minutes. Remove from the oven and brush the top with a generous amount of oil. Return it to the oven and bake for another 15 minutes, or until a toothpick inserted in the center comes out clean and the crust is crunchy.
- Let the teacake cool in the pan for 20 minutes, then gently run a knife around the edge of the cake. Cover the top of the pan with a cutting board, and invert the cake onto the board. Carefully lift the pan away and re-invert the Teacake onto another cutting board. Either cut and serve warm, or wait until it is completely cool before storing. Cover the uncut teacake with plastic wrap and store at room temperature for up to 3 days.
Nutrition Facts : Calories 165, Fat 9.5 grams, SaturatedFat 8 grams, Sodium 280 milligrams, Carbohydrate 19 grams, Fiber 3 grams, Protein 2 grams
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
CINNAMON TEA CAKE
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
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.
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CLASSIC CINNAMON TEACAKE RECIPE | AUSTRALIAN WOMEN'S …
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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.
- Turn onto wire rack. Combine extra sugar with cinnamon and sprinkle over cake. Serve warm with butter.
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