Cinnamon Tea Cake

Prep Time
Cook Time
Ready In

"This recipe comes from ''Possum Pie, Beetroot Beer and Lamingtons: Australian Family''. Original Source: Miss Elsie Burrows, Orange - The Orange Recipe Gift Book, compiled by the ladies of Orange District Hospital Auxiliary and their friends. (1930s) Another old time favourite than my Nan used to bake.”"

Original recipe yields 6-8 servings


  • Serving Size: 1 (63.5 g)
  • Calories 180.4
  • Total Fat - 4.6 g
  • Saturated Fat - 2.6 g
  • Cholesterol - 10.9 mg
  • Sodium - 112.2 mg
  • Total Carbohydrate - 33.5 g
  • Dietary Fiber - 2.4 g
  • Sugars - 18.6 g
  • Protein - 3.4 g
  • Calcium - 92.3 mg
  • Iron - 0.9 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.1 mg

Step 1

Heat oven to moderate: Note: *Moderate oven: 180°C or 170°C fan-forced, and grease/butter a sandwich tin.

Step 2

Beat 14 grams (1 tablespoon) of the butter with the cup sugar, add well-beaten egg, milk, and a little vanilla essence. Stir in the plain flour with the baking powder and place mix in the the well-buttered sandwich tin, bake for about 20 minutes, in a moderate oven.

Step 3

When removed from oven, place on a wire rack and cool, then use the topping below.

Step 4

Topping Directions: Mix the cinnamon, sugar and desiccated coconut & when cake is cooked, turn out, and while hot spread with butter and sprinkle with cinnamon mixture on top.

Step 5

Note: *Moderate oven: 180°C or 170°C fan-forced.

Tips & Variations

No special items needed.