Tuesday, 27 November 2012

Yummy, Yummy Tea Cake

I think it was Nigella Lawson, or Julia Child, or maybe both of them that raved about the joys of butter. I have to say, perhaps politically incorrectly, that I LOVE butter too. None of this unsalted healthy stuff. Good, traditional, buy in a massive block and smother all over your toast, butter. What's this got to do with Tea Cake I hear you ask?? I can't help but eat my slice of tea cake with a nice spreading of butter to help my cup of tea go down. I'm sure it's the way people have been taking their cake and tea for centuries and is something that will continue in my household.
This recipe is one I've been making for a while and is adapted from a cake recipe I originally found on taste.com.au. It has a lovely soft inside with a crispy edge - just perfect. It also keeps really well but never seems to last that long in my house!



180g softened butter
3/4 cup castor sugar
1 tsp vanilla
2 eggs
1 1/4 cup S.R. flour
1/4 cup plain flour
1/2 tsp cinnamon (optional)
1/2 cup of milk

1 tbsp melted butter
1 tsp cinnamon
1 tbsp castor sugar


Pre-head oven to 170°C. Grease and line the bottom of an 18cm round cake tin. Cream butter, sugar and vanilla. Add eggs one at a time, beating well. Sift flours and cinnamon; add to mixture alternating with the milk until batter is smooth. Spread mixture evenly into pan and bake for about 45 - 50 minutes, or until skewer comes out clean. Rest in pan for 10 minutes before turning onto a wire rack. Mix topping ingredients together and pour over cake - I find a pastry brush comes in handy here. Enjoy with a cup of hot tea and a nice spread of butter!

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