Easy Homemade Cinnamon Tea CakeEgg

1

In a large mixing bowl, beat 180g of room-temperature butter with 3/4 cup of sugar and 1.5 teaspoons of vanilla essence until the mixture becomes pale and creamy.

2

Add the eggs (3 small or 2 large) to the butter mixture one at a time, beating thoroughly after each addition.

3

In a separate large bowl, sift together 1 & 1/4 cups of self-raising flour, 1/4 cup of plain flour, and 1 tablespoon of ground cinnamon to ensure the cake remains light and airy.

4

Gradually add half of the flour mixture to the butter-egg base and fold it in on a low setting.

5

Add half of the 1/2 cup of milk, then incorporate the remaining flour mixture followed by the remaining milk.

6

Spoon the batter into a lightly greased cake tin (preferably one with a push-up base) and smooth the top to ensure an even bake.

7

Bake in an oven preheated to 170°C (approx. 330-340°F) for about 1 hour. Test readiness by inserting a skewer into the center; it should come out clean.

8

Once baked, allow the cake to rest in the tin for about 15 minutes to cool slightly before finishing.

9

While the cake is still warm, brush a couple of tablespoons of melted butter over the top.

10

Finally, mix 1 tablespoon of white or caster sugar with 1 & 1/2 teaspoons of cinnamon sugar and sprinkle the mixture evenly over the surface of the cake.

11

Let it cool completely before serving.