Nutritional information does not include the following ingredients: Butter, Sugar, Egg, Vanilla extract, Salt, Cinnamon, Sugar, Desiccated coconut
Please Note - Nutritional information is provided as a guide only and may not be accurate.
Cinnamon Tea Cake is a nice simple cake to keep in freezer for those times that people just pop around without notice. A good cake for Frugal Living as it freezes well and uses basic ingredients!
Method
Preheat oven to 180 degrees.
Cream the butter and sugar together in a bowl, the beaten egg, milk, vanilla essence and pinch of salt, mix until all combined.
Sift in flour and baking powder and mix well.
Pour batter into a round greased cake tin and cook in oven for 25 to 30 minutes, until the skewer comes out clean.
Take out of oven and turn over, cover the top with butter.
Combine ground cinnamon, sugar and coconut and sprinkle over mixture.
Cinnamon Afternoon Tea Cake suitable to freeze for up to 2 months or keep an airtight container for up to 4 days.
About Author
Jody Allen
Jody Allen is the founder of Stay at Home Mum. Jody is a five-time published author with Penguin Random House and is the current Suzuki Queensland Amb...Read Moreassador. Read Less
