Friday, 14 November 2014

Cinnamon Ripple Teacake

Teacake was something we had a special afternoon tea treat, mostly when we had visitors. It is easy to make and even more quickly made by using the melt and mix technique.

It is a plain cake and does not keep well, best eaten soon after baking. It is usually made in a sandwich/sponge tin, although, I often use a small square tin. A great alternative to scones or addition to an afternoon tea spread such as a high tea.

It is usually served with butter or better still warm with butter.

My very favourite version, Cruncy Cinnamon,  has a thick cinnamon topping baked onto the cake, it cracks and crumbles when you cut it and needs to be served with a plate.

Cinnamon teacake

Apple and Cinnamon Teacake, this one baked in a small square tin.

Cinnamon Ripple Tea Cake
60 g butter
1/3 cup castor sugar
1 egg
3/4 cup SR flour
2 tablespoons milk
1 teaspoon vanilla extract

3 tablespoons castor sugar
3 teaspoons cinnamon
1 tablespoon butter

Melt butter, add sugar or cream butter and sugar

Add egg, essence, flour and milk. Stir to combine.

Spread half the mixture into a greased and lined sandwich/sponge tin

Sprinkle over half the cinnamon sugar

Using a wet spoon, spread the remaining cake mixture over the cake in the tin, it will swirl or ripple the cinnamon topping.

Sprinkle remaining cinnamon sugar over the cake, dot with additional butter.

Bake at 170 deg C until skewer comes out clean, approximately 25 -30 minutes.

Serve with butter.


Cinnamon Teacake
Make cake and omit the cinnamon layer. Bake and when removed from the oven brush with melted butter and sprinkle with 1 tablespoon cinnamon sugar

Apple Cinnamon Teacake
Thinly slice apple and arrange over the top of the cake, sprinkle with 1 tablespoon cinnamon sugar and bake.

Crunchy Cinnamon Topping

Make cake, omit the cinnamon layer. Sprinkle all the cinnamon and sugar over the top, dot with butter and bake. You will need to make a little more cinnamon sugar if you want a thicker topping.

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