My Cinnamon Tea Cake is a family favourite and the perfect cake to serve for morning or afternoon tea. It is a simple cake, not fancy or elaborate, but one which provides immense satisfaction. The cake has a buttery, tender crumb and a moist texture due to the addition of sour cream. After removing the cake from the oven, the top is brushed with melted butter and then sprinkled with a cinnamon sugar mixture. It does not come much easier than that.
Why You’ll Love This Recipe:
- It is proof that sometimes the simple things in life are the best.
- Along with my Chocolate Sour Cream Cake and my Apple Loaf Cake, this is another cake that is quickly and easily made.
- We make it in just one bowl, making clean up easier.
- It is made from store cupboard ingredients that you may already have on hand.
- The plain cake is complemented by the warm notes of cinnamon spiced sugar.
Recipe Inspiration: this Cinnamon Tea Cake is a cake of my mother’s childhood. Her mother would make a similar cake every Thursday for the family. It is a cake which creates a feeling of comfort and nostalgia, the aroma drawing all to the kitchen in pleasurable anticipation. I have added sour cream to make this cake even more delicious.
Ingredients and Substitutions:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
- Caster/superfine sugar – dissolves more readily and incorporates better into the batter, giving the cake a finer texture.
- Vanilla extract – vanilla which is naturally extracted from the vanilla bean is preferred to one that is artificially flavoured.
- Unsalted butter – we use unsalted butter to control the amount of salt in the recipe.
- Egg – we use a large, free-range egg.
- Sour cream – for the best flavour and texture we use full-fat sour cream.
- Plain/all-purpose flour – a versatile, general use flour that does not contain a raising agent.
- Baking powder – the raising agent. It is not the same as baking soda.
- Baking soda – the acidity of sour cream interacts with baking soda as a raising agent.
- Sea salt – the addition of salt brightens the flavours in baked goods.
- Ground cinnamon – a warm, aromatic spice, used in the cake and the topping.
- Granulated sugar – adds crunch to the cake topping.
Variations:
Flour – if you prefer, this cake can be made with gluten-free plain/all-purpose flour. Ensure your flour blend contains xanthan gum.
Apples – apple and cinnamon are a wonderful combination. If you’d prefer a cake with fruit, try my Apple Tea Cake.
How To Make Cinnamon Tea Cake:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
1 – Cream the butter and sugar:
In a large bowl, add the butter, sugar and vanilla and beat using electric hand beaters for a couple of minutes, or until pale and creamy.
Add in the egg and beat until just combined, then add in the sour cream and mix until just combined.
2 – Add in your dry ingredients:
Switch to a large spoon and add the flour, baking powder, baking soda, cinnamon and salt. Fold until everything is just combined, being careful not to overwork the mixture. (It will be very thick.)
3 – Add to your cake tin:
Add the mixture to your prepared tin, and use an offset spatula to smooth out the top of the cake.
Bake in your preheated oven for 28-32 minutes, until a skewer comes out cleanly.
4 – Top with cinnamon sugar:
While the cake is baking, melt the butter. In a small bowl, combine the cinnamon and sugar.
When the cake is cooked, brush with the melted butter while it is still warm, and evenly sprinkle over the cinnamon sugar.
Allow to cool for 10 minutes before removing the sides of the tin.
Tips for Success, Storage and FAQs:
As with most baked goods, they are at their best when enjoyed shortly after baking. However, due to the addition of sour cream, the cake will still be moist the following day.
Store it in an airtight container in a cool, dry location for up to 3 days.
Yes, it freezes well. Store it in an airtight freezer-safe container for up to 3 months. Alternatively, wrap well in cling wrap and then in foil. Return to room temperature for serving.
Top Tip:
For the best result, have your ingredients at room temperature as this helps them amalgamate.
As well, do not over-mix the batter or it will negatively affect the texture of the cake. Just mix until the flour is incorporated.
Serving Suggestions:
This lovely Cinnamon Tea Cake is extremely versatile. Some serving suggestions are:
- To enjoy for morning or afternoon tea.
- As a special breakfast – the plain nature of the cake makes it suitable when time is short.
- To take the cake on picnics, to potlucks or add to lunch boxes. It travels extremely well.
- To enjoy with loved ones when you feel the need for something comforting. It is a family favourite recipe.
This delicious, light, moist cake will be a great addition to your baking repertoire. I am certain that this Cinnamon Tea Cake will become as popular with your family as it is in mine.
Alex xx
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Cinnamon Tea Cake
Please note:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results. All oven temperatures listed are for fan forced.
Ingredients
For the Cake:
- 115 g (½ cup) caster/superfine sugar
- 125 g (½ cup) unsalted butter – at cool room temperature
- 1 teaspoon vanilla extract
- 1 large egg – at room temperature
- 120 g (½ cup) full-fat sour cream – at cool room temperature
- 150 g (1 cup) plain/all-purpose flour See Note 1
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 1 teaspoon ground cinnamon
For the Cinnamon Sugar Topping:
- 1 tablespoon (20 g) unsalted butter See Note 2
- 1 teaspoon ground cinnamon
- 1 ½ tablespoon granulated sugar
Instructions
- Preheat your oven to 180 degrees C (355 F).
- Grease and line the base and sides of a 19 cm (7.5 inch) spring form tin with removable sides.
- In a large bowl, add the butter, sugar and vanilla and beat using electric hand beaters for a couple of minutes, or until pale and creamy.
- Add in the egg and beat until combined. Add in the sour cream and beat until combined.
- Switch to a large spoon and add the flour, baking powder, baking soda, cinnamon and salt. Fold until everything is just combined, being careful not to overwork the mixture. The cake batter will be very thick.
- Add the mixture to your prepared tin, and use an offset spatula to smooth out the top of the cake.
- Bake the cake in your preheated oven for 28-32 minutes, until a skewer comes out cleanly.
- While the cake is baking, start to prepare the topping by melting the butter. In a small bowl, combine the cinnamon and sugar.
- When the cake is cooked, brush with the melted butter while it is still warm, and evenly sprinkle over the cinnamon sugar.
- Allow to cool for 10 minutes before removing the sides and letting the cake cool completely before slicing.
Notes
- Measurements: for the most accurate measurements when baking, we suggest you weigh your ingredients.
- Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons).
- Storage: store the Cinnamon Tea Cake in an airtight container in a cool, dry location for up to 3 days.
- Freezing: wrap slices in cling wrap and then in foil to avoid freezer burn, before placing in an airtight freezer safe container for up to 3 months. Return to room temperature for serving.
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
Marta
Easy and delicious – a must try!
Alexandra Cook
Thank you, Marta 🙂
Loreto and Nicoletta
This is our kind of cake. simple and full of flavor. We are loving the cinnamon sugar top so crisp and the inside so moist, just melt in your mouth. We are big fans of using sour cream or yogurt in our cakes. This would be great with a nice cappuccino! Thanks for sharing!
Alexandra Cook
Ciao Loreto and Nicoletta,
It is lovely to hear from you, and I am so happy you like the sound of this cake.
It would be ideal with a cappuccino! Alex xo