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Need a cake in a jiffy? Having last minute guests or just need to satisfy a cake craving? Well, this cinnamon tea cake will do it.
It was one of those rare weekends that I don't have to make any cakes for anyone. What do I do when I am not making cakes? Well, I browse through the Internet looking at cakes!
Then I got hungry...for cake.
I need cake...fast.
It needed to be simple enough and use the ingredients that I have in my pantry. I looked through this wonderful book Cakes: 1001 Classic Recipes: 1001 AUTHENTIC RECIPES. It is packed with tons of cake recipes from around the world. I settled for this easy tea cake recipe. The only change I made to the original recipe is to use cake flour in place of all purpose flour.
What I love about this cake recipe is that you can make it and eat it in less that an hour. It makes one small cake that if baked in a 9" pan, it is about 1" high. If you want a higher cake I suggest baking it in a smaller pan. The small yield is just fine with me; it satisfied my immediate cravings and I am not stuck eating cake for the rest of the week (not good for the waistline). It is best served warm, plain or with jam, and tea is optional!
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This blueberry cream cake is made up of layers of vanilla scented cake filled with homemade blueberry jam, frosted and filled with mascarpone cream and covered with lots of juicy blueberries.