How about this easy to make and very delicious Cinnamon Vanilla Tea Cake for your next afternoon tea? Actually it is equally as good with coffee, hot chocolate or even a glass of cold milk. Quite delicious and simple to make. Tea cakes are also excellent served for breakfast, brunch, or a snack to your family and friends.
Recipe and photo by Ellen Easton 1995 -2020 – All Rights Reserved.
Check out more of Ellen Easton’s Tea Travels™ articles and recipes.
Learn about the History of English High Tea and more delicious Afternoon Tea and High Tea Recipes.
- 10 tablespoons unsalted butter
- 1 cup granulated sugar
- 2 cups cake flour, sifted
- 2 teaspoons baking powder
- 1 teaspoon cinnamon, ground
- 1/2 cup milk
- 1 teaspoon pure vanilla extract
- 1/2 cup egg whites (about 4 large eggs), separated
- 1/2 cup all-purpose flour, sifted
- 1 firmly-packed cup brown sugar
- 1 teaspoon cinnamon, ground
- 1/4 teaspoon allspice, ground
- 1/4 teaspoon nutmeg, ground
- 1/2 cup butter, room temperature
- 1 teaspoon pure vanilla extract
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Preheat oven to 350 degrees F. Spray the bottom and all sides of a round or square cake pan or cupcake pan with non-stick spray. Dust the sides with granulated sugar.
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Prepared Spiced Crumb Cake Topping; set aside until ready to use.
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In a large mixing bowl of your electric mixer, at a medium speed, cream the butter. Add sugar, a little at a time, and beat together until well mixed and creamy. Add cake flour, baking powder, cinnamon, and milk, beating until smooth.Beat in vanilla extract.
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In a separate dry bowl, beat the egg whites until soft peaks form (not stiff) and cling to the sides of the bowl. Fold into the butter/flour mixture. Pour the batter almost to the top of the cake pan or cupcake pan. Generously cover the top of the batter with the Spiced Crumb Cake Topping.
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Bake approximately 20 to 25 minutes for cupcakes/ 30 to 40 minutes for full size cake or until a toothpick inserted in the center of the cake comes out clean. Remove from oven and let cool on a wire rack.
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In a large bowl, combine the flour, brown sugar, cinnamon, allspice, and nutmeg. Using a fork or pastry blender, cut in the butter and vanilla extract until well mixed. The mixture will create large, moist clumps.
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Ellen Easton, author of Afternoon Tea~Tips, Terms and Traditions (RED WAGON PRESS), a lifestyle and etiquette industry leader, keynote speaker and product spokesperson, is a hospitality, design, and retail consultant whose clients have included The Waldorf=Astoria and Plaza Hotels. Easton’s family traces their tea roots to the early 1800s, when ancestors first introduced tea plants from India and China to the Colony of Ceylon, thus building one of the largest and best cultivated teas estates on the island.
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One Response to “Cinnamon Vanilla Tea Cake Recipe”
Bev
Followed recipe. Checked after 25mins and still a soggy batter mix. Still waiting. Cooking time is way out. Hope it bakes as I need this for a tea party tomorrow for 14 guests. Help!