Friday, July 17, 2009

CINNAMON TEA CAKE

60g (2oz) butter
1/2 cup castor sugar
1 egg
1 cup self raising flour
1 teaspoon vanilla essence (or paste)
1/3 cup milk

topping (extra)
15g (1/2oz) butter
1 tablespoon castor sugar
1 teaspoon powdered cinnamon

Cream butter and sugar, add egg and vanill then flour and milk. Cook in moderate oven for 15 to 20 minutes. While cooling on cake tray, make topping.

Melt extra butter and brush on top of cake. Mix extra castor sugar and cinnamon. Sprinkle on cake.

Delicious while warm. Still delicious when cool.

2 comments:

  1. Looks great. Might have to make one of these myself.

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  2. mmmm. Reminds me of my childhood making apple & cinnamon teacakes. Haven't made one for years. I might have to get back to it.

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