-
-
My review
Cinnamon Teacake
Indira
"Quick and easy cake topped with cinnamon sugar. Quite good for breakfast."
Added to shopping list.
Go to shopping list.
Ingredients
servings 244 calsOriginal recipe yields 8 servings (1 - 6 inch round cake)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 6 inch round cake pan.
- 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.
- 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.
- In a saucepan melt 1 tablespoon butter and mix with 1 tablespoon white sugar and 1/2 teaspoon cinnamon. Spread over top of cake.
- In a small bowl stir together the remaining 1/4 cup sugar and 1 1/2 teaspoons cinnamon. Sprinkle over cake.
Nutrition Facts
Per Serving: 244 calories; 11.9 g fat; 33.5 g carbohydrates; 2.1 g protein; 31 mg cholesterol; 285 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 7890 Ratings
-
-
-
-
-
Most helpful positive review
10/17/2001
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
2/20/2006
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...
Most helpful
Most positive
Least positive
Newest
10/17/2001
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...
2/20/2006
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...
2/3/2011
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...
8/22/2003
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...
9/8/2002
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...
1/31/2011
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...
10/29/2009
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!
8/26/2007
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...