There’s something magical about the aroma of cinnamon wafting through your kitchen that instantly transforms your home into a cozy haven. Our cinnamon tea cake captures this essence perfectly – it’s the kind of dessert that makes ordinary afternoons feel special and turns simple tea time into a cherished ritual.
This tender, moist cake strikes the perfect balance between sweet and spicy with its warm cinnamon swirl running through every bite. We’ve crafted this recipe to be foolproof yet impressive, making it ideal whether you’re hosting friends or treating yourself to a quiet moment with your favorite cup of tea.
What makes this cinnamon tea cake truly irresistible is its versatility. It’s equally at home on your breakfast table as it is on your dessert spread, and it keeps beautifully for days. The best part? You probably have all the ingredients sitting in your pantry right now.
Ingredients
We’ve carefully selected each ingredient to create the perfect balance of tender crumb and warm cinnamon flavor. These pantry staples come together to deliver that homestyle taste we all crave.
For the Cake
- 2 cups all purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs, room temperature
- 1 cup whole milk
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 cup brown sugar, packed
For the Cinnamon Sugar Topping
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons unsalted butter, melted
For the Glaze (Optional)
- 1 cup powdered sugar
- 3 tablespoons whole milk
- 1/2 teaspoon vanilla extract
- Pinch of salt
Equipment Needed
Creating our perfect cinnamon tea cake requires exact equipment to ensure consistent results every time. We recommend gathering these essential tools before beginning the baking process.
Our primary baking vessel is a 20 cm / 8″ round cake tin lined with baking paper. This size provides the ideal thickness for our cake while ensuring even baking throughout. The baking paper prevents sticking and makes removal effortless after cooling.
Hand beaters or a Thermomix serve as our mixing powerhouse for creating the smooth batter our recipe demands. Hand beaters work excellently for home bakers while the Thermomix offers convenience for those who own this appliance. Both options deliver the thorough mixing needed to incorporate our ingredients properly.
Our oven plays a crucial role in achieving the perfect texture and golden color. We prefer fan-forced ovens for their consistent heat distribution throughout the baking chamber. Conventional ovens work just as well with a simple temperature adjustment of 10-20 degrees Celsius higher than fan-forced settings.
| Equipment | Purpose | Alternative Options |
|---|---|---|
| 20 cm round cake tin | Primary baking vessel | 8″ square pan with adjusted timing |
| Hand beaters | Batter mixing | Stand mixer or Thermomix |
| Baking paper | Non-stick lining | Butter and flour coating |
| Fan-forced oven | Even heat distribution | Conventional oven (+10-20°C) |
Additional helpful tools include measuring cups and spoons for accuracy, a large mixing bowl for combining ingredients, and a wire cooling rack for proper cake cooling. These standard kitchen items support our baking process and contribute to the professional results we aim to achieve.
Instructions
Now that we have our ingredients measured and equipment ready, let’s walk through each step to create this perfectly spiced cinnamon tea cake. These detailed instructions will guide you through the entire baking process for consistent results every time.
Prep the Pan and Oven
We start by preheating our oven to 350°F (180°C) to ensure it reaches the proper temperature before baking. Grease our 20 cm (8-inch) round or square cake tin thoroughly with butter or cooking spray. Line the bottom and sides with baking paper to prevent sticking and ensure easy removal after baking.
Make the Cinnamon Sugar Topping
We combine 2 tablespoons of caster sugar with 1 teaspoon of ground cinnamon in a small bowl. Mix these ingredients together until evenly distributed and set aside for later use. Melt 2 tablespoons of butter in a small saucepan or microwave for brushing on the finished cake.
Mix the Dry Ingredients
We sift together 1½ cups all-purpose flour, 2 teaspoons baking powder, and 1 teaspoon ground cinnamon into a medium bowl. This sifting process ensures even distribution of the leavening agents and spices throughout our cake batter. Set this dry mixture aside until needed.
Cream Butter and Sugar
We place ½ cup softened unsalted butter and ¾ cup caster sugar in our large mixing bowl. Using hand beaters or a stand mixer, we cream these ingredients together for 3-4 minutes until the mixture becomes light and fluffy. The mixture should increase in volume and take on a pale color.
Add Wet Ingredients
We add 2 large eggs one at a time to our creamed butter mixture, beating well after each addition. Each egg should be fully incorporated before adding the next one. Stir in 1 teaspoon vanilla extract until evenly distributed throughout the mixture.
Combine Wet and Dry Ingredients
We alternately add our sifted dry ingredients and ½ cup whole milk to the creamed mixture. Start with one-third of the flour mixture, followed by half the milk, then another third of flour, remaining milk, and finally the last of the flour. Fold gently with a spatula after each addition to avoid overmixing the batter.
Assemble the Cake
We pour our prepared batter into the lined cake tin, spreading it evenly with a spatula. Smooth the top surface gently to ensure even baking throughout the cake. Tap the tin lightly on the counter to release any air bubbles.
Bake the Cake
We bake our cake for 25-40 minutes, checking for doneness by inserting a skewer into the center. The cake is ready when the skewer comes out clean or with just a few moist crumbs. Cool the cake in the tin for 10 minutes before transferring to a wire rack. While still warm, brush the top with our melted butter and sprinkle generously with the cinnamon sugar mixture for that signature crunchy topping.
Directions for the Glaze
We begin preparing our cinnamon glaze by gathering the essential ingredients in precise measurements. The glaze requires 2 cups powdered sugar, 1 teaspoon vanilla extract, ½ teaspoon ground cinnamon, and 3-4 tablespoons milk for the perfect consistency.
| Ingredient | Amount |
|---|---|
| Powdered sugar | 2 cups |
| Vanilla extract | 1 teaspoon |
| Ground cinnamon | ½ teaspoon |
| Milk | 3-4 tablespoons |
First, we sift the powdered sugar into a medium mixing bowl to eliminate any lumps that could create an uneven texture. This step ensures our glaze achieves a perfectly smooth finish.
Next, we whisk the ground cinnamon directly into the sifted powdered sugar until evenly distributed. The cinnamon should be completely incorporated without any visible streaks or clumps.
We then add the vanilla extract to our dry mixture and begin whisking gently. Starting with 3 tablespoons of milk, we gradually incorporate the liquid while whisking continuously to prevent lumps from forming.
Our glaze reaches the ideal consistency when it flows smoothly from the whisk in a steady ribbon. If the mixture appears too thick, we add the remaining tablespoon of milk gradually until we achieve a pourable consistency that coats the back of a spoon.
We pour the finished glaze evenly over our completely cooled cinnamon tea cake, allowing it to drape naturally down the sides. The glaze sets within a few minutes, creating an elegant finish that enhances both the appearance and flavor of our cake.
Make-Ahead Instructions
We love how convenient this cinnamon tea cake is for busy schedules and special occasions. Planning ahead becomes effortless when you understand the proper storage and freezing techniques for this delightful dessert.
Room Temperature Storage
Our cinnamon tea cake maintains its moist texture and warm spice flavors when stored properly at room temperature. Wrap the cooled cake tightly in plastic wrap or place it in an airtight container to preserve freshness. The cake stays delicious for up to 24 hours using this method.
Freezer Storage Guidelines
Freezing transforms this recipe into a convenient make ahead option that serves us well for unexpected guests or planned celebrations. We recommend wrapping the completely cooled cake in two layers of plastic wrap followed by aluminum foil to prevent freezer burn. Alternatively, place the wrapped cake in a freezer safe container or heavy duty freezer bag.
| Storage Method | Duration | Container Type |
|---|---|---|
| Room Temperature | 1 day | Airtight container |
| Freezer Storage | 3 months | Double wrapped + foil |
| Thawed Cake | 2 days | Airtight container |
Thawing Process
Thawing requires minimal effort while delivering maximum flavor retention. Remove the frozen cake from its wrapping and place it on a wire rack at room temperature. The cake thaws completely within 2 to 3 hours depending on thickness. We avoid using the microwave for thawing as it can create uneven texture and compromise the cake’s delicate crumb.
Glaze Application Timing
Apply the cinnamon glaze after thawing rather than before freezing for optimal results. Fresh glaze maintains its smooth consistency and attractive appearance when added to the thawed cake. Store any leftover glazed cake in the refrigerator for up to two additional days.
Storage Tips
Proper storage extends the life of our cinnamon tea cake while maintaining its tender crumb and delicious flavor. We’ve tested various storage methods to help you enjoy this cake at its best for days or even months.
Room Temperature Storage
Our cinnamon tea cake stays fresh at room temperature when stored correctly. Place the completely cooled cake in an airtight container to preserve moisture and prevent staleness.
| Storage Duration | Condition |
|---|---|
| Up to 5 days | Without topping |
| Up to 1 week | Cool environment, no glaze melting risk |
| Up to 3 days | Optimal freshness (recommended) |
We recommend avoiding hot environments during storage since heat can cause glazes to melt or create unwanted moisture accumulation. The cake maintains its best texture and flavor when kept in a consistently cool area of your kitchen.
Freezing for Long-Term Storage
Freezing offers an excellent option for extending our cake’s shelf life significantly. We achieve the best results by cooling the cake completely before removing any cinnamon sugar topping.
Wrap the cake tightly in cling wrap or divide it into individual slices for convenient portions. Place the wrapped cake in a freezer-safe container or ziplock bag for additional protection against freezer burn.
| Storage Method | Duration |
|---|---|
| Whole cakes | Up to 6 months |
| Most recipes | Up to 3 months |
Thawing Process
We thaw frozen cakes by allowing them to defrost at room temperature for several hours or overnight. Individual slices wrapped separately should first defrost in the refrigerator to maintain glaze integrity before bringing to room temperature.
This gradual thawing process ensures our cake retains its original texture without becoming soggy or losing its delicate crumb structure.
Serving Suggestions
Our cinnamon tea cake shines brightest when served warm from the oven. We recommend serving this delightful cake during morning or afternoon tea gatherings where its simplicity and satisfying flavor create the perfect complement to a steaming cup of tea or freshly brewed coffee.
Best Serving Temperature
We always serve our cinnamon tea cake while it’s still warm for the ultimate experience. The warmth enhances the cinnamon’s aromatic qualities and creates a more tender texture that melts beautifully on the tongue.
Traditional Accompaniments
Butter makes an excellent companion to our cinnamon tea cake. We love how the rich creamy butter melts into the cake’s buttery crumb creating layers of indulgent flavor. Simply place a small pat of quality butter alongside each slice for guests to add as desired.
Perfect Occasions
This versatile cake adapts beautifully to various serving occasions:
- Morning gatherings where the gentle cinnamon warmth pairs perfectly with breakfast beverages
- Afternoon tea parties as a centerpiece that satisfies without overwhelming
- Light dessert service when you want something sweet but not too heavy
- Casual entertaining where the cake’s approachable nature puts guests at ease
Enhanced Presentation
We elevate our serving presentation by brushing the warm cake with melted butter before sprinkling our cinnamon sugar mixture on top. This technique creates an irresistible crunchy layer that adds textural contrast to each bite.
The optional glaze transforms our cake into an elegant dessert worthy of special occasions. We apply the smooth cinnamon glaze while the cake remains slightly warm allowing it to cascade down the sides creating beautiful drips that catch the light.
Portion Considerations
Our cake serves 8 to 10 people generously when cut into traditional wedges. For afternoon tea service we often cut smaller portions allowing guests to sample other treats alongside our cinnamon creation.
Recipe Variations
We love experimenting with different versions of our classic cinnamon tea cake to create unique flavors and textures. These variations allow us to customize the recipe for different occasions and preferences.
Coffee Shop Style Cinnamon Tea Cake
This version delivers the buttery crumb and sweet cinnamon sugar crust that makes coffee shop treats so irresistible. We start by creaming softened butter with caster sugar until light and fluffy. The vanilla extract and beaten egg get incorporated next before we fold in the self-raising flour alternately with milk. Our secret lies in the generous cinnamon sugar topping that creates that signature crispy exterior.
The tender texture pairs perfectly with the sweet crust for an authentic coffee shop experience. We recommend serving this version warm with a cup of freshly brewed coffee or tea. The buttery richness makes it especially satisfying for morning treats or afternoon indulgences.
Streusel Topped Version
We transform our basic recipe into a bakery-style masterpiece by adding a crunchy streusel topping. Cold butter gets cut into flour and sugar until the mixture resembles coarse crumbs. This streusel layer creates an irresistible contrast between the tender cake and the crispy topping.
The preparation remains the same for the base cake with one important addition. We sprinkle the streusel mixture generously over the batter before baking. The cold butter pieces melt during baking to create those coveted crispy clusters that make each bite textually interesting.
Mini Cinnamon Tea Cakes
These bite-sized versions maintain the soft pillowy texture and warm cinnamon flavor while offering perfect portion control. We divide our regular batter into muffin tins for individual servings that work beautifully for parties and gatherings.
The baking time requires adjustment to about 15-20 minutes since the smaller portions cook faster than the full-sized cake. We check for doneness by inserting a toothpick into the center of each mini cake. These individual treats allow guests to enjoy the full cinnamon tea cake experience without the need for cutting and serving.
The mini format also makes them ideal for gift giving or packing in lunch boxes. We often brush the tops with melted butter and sprinkle with cinnamon sugar while they’re still warm for that extra touch of sweetness.
Conclusion
This cinnamon tea cake truly delivers everything we’ve promised – a tender crumb packed with warm spice and the perfect amount of sweetness. Whether you’re hosting friends or treating yourself to a quiet afternoon indulgence this recipe won’t disappoint.
We love how adaptable this cake is to your lifestyle. Make it ahead for busy weeks freeze it for future cravings or customize it with our suggested variations. The beauty lies in its simplicity and reliability.
Now it’s time to preheat that oven and fill your kitchen with the irresistible aroma of cinnamon and butter. Trust us – once you’ve experienced this homemade delight you’ll wonder why you ever bought store-bought cake mix.
Frequently Asked Questions
What makes this cinnamon tea cake special?
This cinnamon tea cake features a tender, moist crumb with a warm cinnamon swirl that perfectly balances sweetness and spice. The foolproof recipe creates a cozy atmosphere and is versatile enough to serve at breakfast or as dessert. Its impressive appearance makes it perfect for entertaining guests or enjoying a quiet moment alone.
What ingredients do I need for this cinnamon tea cake?
The main ingredients include all-purpose flour, granulated sugar, unsalted butter, eggs, whole milk, baking powder, vanilla extract, salt, ground cinnamon, and brown sugar. Most of these pantry staples are likely already available in your kitchen. Optional additions include ingredients for cinnamon sugar topping and a simple glaze.
What equipment is essential for baking this cake?
You’ll need a 20 cm (8″) round cake tin lined with baking paper, hand beaters or a Thermomix for mixing, and a fan-forced oven. Additional helpful tools include measuring cups and spoons, a large mixing bowl, and a wire cooling rack. These tools ensure professional results and even baking.
How long does it take to bake the cinnamon tea cake?
The cake bakes for 25-40 minutes at 350°F (180°C) in a preheated oven. Total preparation time includes mixing the batter, assembling the cake in the tin, and finishing with melted butter and cinnamon sugar topping. The exact baking time depends on your oven and desired doneness.
How do I make the cinnamon glaze?
The glaze requires powdered sugar, vanilla extract, ground cinnamon, and milk. Start by sifting the powdered sugar to eliminate lumps, whisk in cinnamon and vanilla, then gradually add milk until you achieve the perfect pourable consistency. Pour over the cooled cake for an elegant finish.
Can I make this cake ahead of time?
Yes! The cooled cake stays fresh wrapped in plastic wrap or an airtight container for up to 24 hours at room temperature. For longer storage, wrap in two layers of plastic wrap and aluminum foil, then freeze for up to three months. Thaw at room temperature for 2-3 hours.
How should I store leftover cake?
Store unglazed cake in an airtight container at room temperature for optimal freshness. For longer storage, freeze the completely cooled cake using proper wrapping techniques. Glazed cake should be refrigerated and consumed within two additional days for best quality and food safety.
What are the best serving suggestions?
Serve the cake warm to enhance its flavor and texture. It pairs beautifully with butter and works perfectly for morning gatherings, afternoon tea parties, light desserts, and casual entertaining. Brush with melted butter and sprinkle cinnamon sugar on top, or add the optional glaze for elegant presentation.
How many people does this recipe serve?
This cinnamon tea cake serves 8 to 10 people comfortably. Portion sizes can be adjusted depending on the occasion – smaller slices work well for afternoon tea, while larger portions are perfect for dessert. The recipe’s yield makes it ideal for family gatherings and small parties.
Are there variations I can try?
Yes! Try the Coffee Shop Style version with buttery crumb and sweet cinnamon sugar crust, the Streusel Topped version for added crunch, or Mini Cinnamon Tea Cakes for individual servings. Each variation maintains the signature flavor while offering unique textures and serving options perfect for different occasions.
