Cinnamon Tea Cakes Recipes

CINNAMON TEA CAKES

Cinnamon Tea Cakes image

Bake these nutty, cinnamon-sugar buttons for an afternoon gathering.

Provided by By Betty Crocker Kitchens

Categories Dessert

Yield 54

Number Of Ingredients 9

Ingredients

1/2 cup powdered sugar
1 cup butter, softened
1 teaspoon vanilla
2 cups Gold Medal™ all-purpose flour
1 cup finely chopped or ground walnuts
1/2 teaspoon cinnamon
1/8 teaspoon salt
1/4 cup sugar
1 teaspoon cinnamon

Steps:

Heat oven to 325°F. In large bowl, combine powdered sugar, butter and vanilla; beat until light and fluffy. Add flour, walnuts, 1/2 teaspoon cinnamon and salt; mix well.
Shape dough into 1-inch balls. Place 1 inch apart on ungreased cookie sheets.
Bake at 325°F. for 14 to 16 minutes or until set but not brown. Immediately remove from cookie sheets. Cool 3 minutes or until slightly cooled.
Meanwhile, in small bowl, mix coating ingredients. Roll warm cookies in coating. Cool 15 minutes or until completely cooled. Re-roll cookies in coating.

Nutrition Facts : Calories 75, Carbohydrate 6 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 30 mg, Sugar 2 g

CINNAMON TEA CAKE

Cinnamon Tea Cake image

This is an old family favourite. I love it because it's quick and easy to whip up and it can be eaten warm - so you don't even have to wait for it to cool - perfect for unexpected guests! It only makes a fairly small cake - but quite enough for morning or afternoon tea - and it's nicer eaten fresh and warm from the oven. This recipe is from my Bible of cooking, Margaret Fulton's Encyclopedia of Food and Cookery.

Provided by Kookaburra

Categories Dessert

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

1 egg, preferably at room temperature, separated
1 pinch salt
1/2 cup sugar
1/2 cup milk
1/2 teaspoon vanilla extract
1 cup self-raising flour, sifted
30 g butter, melted
30 g butter, melted
1/2 teaspoon cinnamon
1 tablespoon sugar

Steps:

Preheat oven to 180C (fan-forced) or 190C standard.
Grease an 18cm (7") shallow cake tin OR a similar sized ring (bundt) tin - I prefer the latter.
Add a very small pinch of salt to the egg white and beat until stiff peaks form.
Add egg yolk, then gradually beat in the sugar.
Mix together the milk and vanilla and add a little at a time, beating continuously.
Using a wooden spoon (or beaters on low speed) gently stir in the flour and the melted butter.
Pour batter into prepared cake tin.
Place on the centre shelf of the oven and bake for 20-25 minutes or until cooked.
Remove from oven and invert cake onto a plate.
Using a pastry brush, gently paint all over with melted butter.
Mix together sugar and cinnamon and sprinkle over cake.
Serve warm or cold.

CINNAMON TEA CAKE

Cinnamon Tea Cake image

Another recipe 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.

Provided by Tisme

Categories Dessert

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon butter
1/2 cup sugar
1/2 cup milk
1 dash vanilla essence
1 cup plain flour
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon sugar
1 teaspoon coconut
butter

Steps:

Beat 1 tablespoon of butter with the cup sugar, add well-beaten egg, cup milk, and a little vanilla essence. Stir in plain flour with the baking powder. Bake in a well-buttered sandwich tin, about 20 minutes, in a moderate oven. See Note *
Topping Directions: Mix the cinnamon, sugar and desiccated cocoanut.
When cake is cooked, turn out, and while hot spread with butter and sprinkle with cinnamon mixture on top.
Note: *Moderate oven: 180°C or 170°C fan-forced.

Nutrition Facts : Calories 174.6, Fat 2.9, SaturatedFat 1.7, Cholesterol 7.9, Sodium 88, Carbohydrate 34.8, Fiber 0.8, Sugar 17.4, Protein 2.9

CINNAMON TEA CAKE - WOMEN'S WEEKLY

Cinnamon Tea Cake - Women's Weekly image

Traditionally served with butter, meant to be eaten when freshly made. Does not keep well. BUT if you don't eat it straight from the oven I'd be surprised!

Provided by RubberDucky AU

Categories Dessert

Time 35m

Yield 1 cake, 8 serving(s)

Number Of Ingredients 9

Ingredients

60 g butter
1 teaspoon vanilla essence
1/2 cup caster sugar
1 egg
1 cup self raising flour (or add 1 teas baking powder to a cup of plain flour)
1/3 cup milk
15 g butter, melted, extra
1 tablespoon caster sugar, extra
1/2 teaspoon ground cinnamon

Steps:

Preheat oven 180°C.
Grease a deep 2cm round cake pan, line base with paper; grease paper.
Cream butter and essence in small bowl with electric mixer, gradually add sugar, then egg, beat until light and creamy.
Stir in sifted flour and milk, beat lightly until smooth.
Spread into prepared pan, bake in moderate oven 180C for about 25 minutes.
Stand 2 mins before turning onto wire rack; brush with exta butter, sprinkle with combined extra sugar and cinnamon.
KEEPING TIME: 1 DAY.

Nutrition Facts : Calories 195.7, Fat 8.7, SaturatedFat 5.2, Cholesterol 47.9, Sodium 67.8, Carbohydrate 26.7, Fiber 0.5, Sugar 14.2, Protein 2.8

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