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!
*Does not print in Chrome browser; pls. print in Mozilla or Internet Explorer.*
CINNAMON TEA CAKE Recipe
1 CUP CAKE FLOUR 1 TEASPOON BAKING POWDER 1/4 TEASPOON SALT 1/4 CUP BUTTER, SOFTENED 1/2 CUP GRANULATED WHITE SUGAR 1 LARGE EGG 1 TSP. VANILLA EXTRACT 1/3 CUP MILK 2 TABLESPOONS MELTED BUTTER 2 TABLESPOONS GRANULATED WHITE SUGAR 1 TEASPOON GROUND CINNAMON
PREHEAT OVEN TO 325°F. PREPARE ONE 9" ROUND PAN BY LINING THE BOTTOM WITH PARCHMENT PAPER.
MIX TOGETHER FLOUR, BAKING POWDER AND SALT IN A BOWL.
IN ANOTHER BOWL, CREAM THE BUTTER WITH 1/2 CUP OF SUGAR. ADD THE EGG AND VANILLA.
ALTERNATELY ADD THE FLOUR MIXTURE WITH THE MILK, STARTING AND ENDING WITH THE DRY INGREDIENTS.
TRANSFER BATTER IN TO THE PAN AND SPREAD WITH A SMALL METAL SPATULA. BAKE FOR ABOUT 25 TO 30 MINUTES.
ONCE COOKED, REMOVE FROM THE OVEN AND LET COOL IN PAN FOR 10 MINUTES. RUN A KNIFE AROUND THE SIDE OF THE PAN TO INVERT THE CAKE INTO A RACK, REMOVE THE PAPER AND INVERT AGAIN TO THE SERVING PLATE.
BRUSH THE TOP WITH MELTED BUTTER. COMBINE THE 2 TBSP. OF SUGAR WITH CINNAMON AND GENEROUSLY SPRINKLE ON TOP.
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