Cinnamon Teacake


  • 60 g ( oz) unsalted butter, softened
  • 125 g ( oz) caster (superfine) sugar
  • 1 egg, lightly beaten
  • 1 teaspoon vanilla extract
  • 90 g ( oz/¾ cup) self-raising flour
  • 30 g (1 oz/¼ cup) plain (all-purpose) flour
  • 125 ml (4 fl oz/½ cup) milk


  • 20 g (¾ oz) unsalted butter, melted
  • 1 tablespoon caster (superfine) sugar
  • 1 teaspoon ground cinnamon


  1. Preheat the oven to 180°C (350°F/Gas 4). Grease a 20 cm (8 inch) round shallow cake tin and line the base with baking paper.
  2. Cream the butter and sugar in a small bowl using electric beaters until light and fluffy. Add the egg gradually, beating thoroughly after each addition. Beat in the vanilla, then transfer to a large bowl. Using a metal spoon, fold in the sifted flours alternately with the milk. Stir until the mixture is smooth.
  3. Spoon into the prepared cake tin and bake for 30 minutes, or until a skewer inserted into the centre of the cake comes out clean. Leave in the tin for 5 minutes, then turn out onto a wire rack.
  4. To make the topping, brush the warm cake with the butter and sprinkle with the combined sugar and cinnamon.