Cinnamon Tea Cake
- 1/4 cup butter
- 1 tsp vanilla extract
- 1/2 cup sugar
- 1 egg
- 1 cup self-rising flour
- 1/3 cup milk
- 2 tablespoons extra butter, melted
- 1 tablespoon (preferably superfine) sugar, extra
- 1/2 teaspoon ground cinnamon
Preheat the oven to 325°.
Grease a round cake tin and line it with parchment paper.
Beat the butter and vanilla together until white and creamy, add the sugar and continue beating.
Add the egg and beat a bit longer.
Add half the flour and half the milk, mix well, and then beat in remainder. Don’t over beat.
Spoon the mixture into the cake tin and bake in oven for about 25 minutes or until golden (cake should shrink slightly from sides of pan. If you’re not sure – poke a skewer into the middle and it should come out dry).
Turn cake out onto serving plate. Brush the top immediately with the melted butter and sprinkle with the cinnamon sugar.