Cinnamon Teacake

Cinnamon Teacake

72

"Quick and easy cake topped with cinnamon sugar. Quite good for breakfast."
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Ingredients

servings 244 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 244 kcal
  • 12%
  • Fat:
  • 11.9 g
  • 18%
  • Carbs:
  • 33.5g
  • 11%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 285 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 6 inch round cake pan.
  2. Melt 7 tablespoons of the butter. In a medium sized bowl mix together the melted butter, 1/2 cup white sugar, 1 tablespoon cinnamon, and the self rising flour to form a soft dough. Add the milk and mix again till smooth. Pour batter into prepared pan.
  3. Bake at 350 degrees F (175 degrees C) for 15 to 20 minutes. Remove cake from oven and set aside. Once cake is cool enough to handle remove from its pan and place on a serving dish.
  4. In a saucepan melt 1 tablespoon butter and mix with 1 tablespoon white sugar and 1/2 teaspoon cinnamon. Spread over top of cake.
  5. In a small bowl stir together the remaining 1/4 cup sugar and 1 1/2 teaspoons cinnamon. Sprinkle over cake.

Reviews

72
  1. 83 Ratings

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Most helpful positive review

Thanks, Indira! It seems I have tried a thousand egg-free cake recipes since my daughter developed a severe egg allergy. This is the first eggless cake recipe I'll keep. I've tried it twice s...

Most helpful critical review

this is the most terrible thing i've ever baked!! it took me over 30 minutes and it was raw and doughy in the middle but crunchy on top. the flavor wasn't even that good. i dissapointed my whole...

Thanks, Indira! It seems I have tried a thousand egg-free cake recipes since my daughter developed a severe egg allergy. This is the first eggless cake recipe I'll keep. I've tried it twice s...

this is the most terrible thing i've ever baked!! it took me over 30 minutes and it was raw and doughy in the middle but crunchy on top. the flavor wasn't even that good. i dissapointed my whole...

Very delicious for ingredients I already had around the house! The only change I made was I used all purpose flour with 1 teaspoon baking powder and 1/4 teaspoon salt in place of the self-rising...

Delicious cake, a little plain though. Ever time i made it, it would be gone within a half an hour, so i turned it into a two layer cake and made a topping for it by making a third cake and crum...

Very tasty and simple to make. It's like a snickerdoodle, in cake form. I think that only unsalted butter should be used, though, because I used salted and it came out rather salty. :) The sw...

So easy! So good with coffee or hot tea! I bake it in a round cake pan and add a crumb topping (instead of sprinkling with sugar-cinnamon mix from the recipe) creating an almost coffee cake. Bes...

Really very good! I'm suprised this doesn't have more reviews and 5 stars! Super easy and tasty. Only downside is it makes very little. Next time I will double the recipe. Thanks!

Very delish & easy. I put some tin fruit in the middle and cut back a bit on the butter. To clarify, I'm pretty sure that you put only the the butter, sugar and cinnamon in the pan to heat and t...

This was very good. It's very easy to spice up if you have the spices on hand. Just add some allspice or pumpkin pie spice. Made a nice snack for my kids.