Have your cake…
We love a bit of cake at Little Wood. Well, apart from Eva who has never been fussed. Which always makes for interesting planning when her birthday rolls round – Rice Krispie tower anyone??
I love to bake cakes (almost) as much as eat them, and when this little gem came onto my radar a few years ago, I knew it would be a keeper.
Mr M adores it, his work colleagues have received a few too, and my little BFF Nia has been begging me for this recipe for an age. I’m nearly scared to burst the bubble and show how totally simple it is. I’m really no domestic goddess, honestly!
So here it is, the cinnamon teacake…
60g butter, softened
1 teaspoon vanilla extract
150g caster sugar
150g self-raising flour
For the topping:
10g butter, melted
1 teaspoon ground cinnamon
1 tablespoon caster sugar
Preheat oven to 160C (180C Conventional). Grease a deep 20cm-round cake tin and line with baking parchment.
Beat butter, vanilla extract, sugar and egg in mixer, until light and fluffy.
Stir in sifted flour and milk.
Spread mixture into tin and bake for around 30mins. Again, check half way through and turn in oven if necessary.
When baked, stand cake in it for 5minutes, before turning out onto a wire rack.
Brush the top of the cake with melted butter and sprinkle with the combined cinnamon and caster sugar.
And that is literally it! So easy! If you are not a cinnamon fan you could also put warm lemon curd over the top, or any flavour of buttercream would work well too.
The perfect accompaniment to morning coffee or afternoon tea!
Love the Little Things Friday tomorrow. See you then!
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