Cinnamon Tea Cake
Recipe: #33641
October 31, 2019
"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 is 6-8 servings
Ingredients
Nutritional
- 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 by Step Method
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
No special items needed.
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