CINNAMON TEA CAKES
Bake these nutty, cinnamon-sugar buttons for an afternoon gathering.
Provided by By Betty Crocker Kitchens
Categories Dessert
Yield 54
Number Of Ingredients 9
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
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
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.
GLUTEN-FREE CINNAMON SUGAR TEACAKE
Steps:
- Preheat the oven to 325 degrees F. Lightly grease a 7 by 4 by 3-inch loaf pan with oil.
- In a medium bowl, whisk together the flour, 1 cup of the evaporated cane juice, the potato starch, arrowroot, baking powder, baking soda, xanthan gum, salt, and 1 tablespoon of the cinnamon. Add the oil, applesauce, vanilla, and 1 cup of hot water to the dry ingredients. Stir until the batter is smooth. Transfer 1/4 cup of the batter to a small bowl, and add the remaining 1/4 cup of the evaporated cane juice, 1 tablespoon of cinnamon, and the remaining hot water. Stir until the mixture is creamy.
- Pour contents of the medium bowl into the prepared loaf pan. Carefully drizzle the batter from the small bowl down the center of the loaf. To create the swirl, take a teaspoon and, starting from 1 end of the loaf pan, move down the length of the pan as you swirl the spoon up and down through the batter. Sprinkle the top with evaporated cane juice. Put the pan in the oven on the center rack and bake for 25 minutes. Remove from the oven and brush the top with a generous amount of oil. Return it to the oven and bake for another 15 minutes, or until a toothpick inserted in the center comes out clean and the crust is crunchy.
- Let the teacake cool in the pan for 20 minutes, then gently run a knife around the edge of the cake. Cover the top of the pan with a cutting board, and invert the cake onto the board. Carefully lift the pan away and re-invert the Teacake onto another cutting board. Either cut and serve warm, or wait until it is completely cool before storing. Cover the uncut teacake with plastic wrap and store at room temperature for up to 3 days.
Nutrition Facts : Calories 165, Fat 9.5 grams, SaturatedFat 8 grams, Sodium 280 milligrams, Carbohydrate 19 grams, Fiber 3 grams, Protein 2 grams
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CINNAMON TEA CAKES - THIS SILLY GIRL'S KITCHEN
From thissillygirlskitchen.com
5/5 (5)Category Baked Good, DessertCuisine AmericanCalories 205 per serving
- In the bowl of a stand mixer, cream together the butter and sugar on medium-low speed with the paddle attachment. Add the eggs one at a time and mix until combined. Add in the vanilla extract, baking powder, cinnamon, and salt, scrape down the sides as needed until combined.
- Add in the flour a little at a time until fully incorporated, but do not overmix. Scrape down the sides as needed. Cover with plastic wrap and place in the fridge for one hour or up to overnight.
- Preheat the oven to 350°F. Roll the dough into 2-inch sized balls, about 2 tablespoons each. Place on an ungreased cookie sheet about 2 inches apart. Bake for 12-15 minutes until slightly golden brown around the edges. Let cool slightly on the cookie sheet for about 3-5 minutes, transfer tea cakes to a wired rack to cool completely.
- While the tea cakes are cooling, make the glaze by whisking together the powdered sugar, vanilla extract, and ground cinnamon in a medium-sized bowl.
CINNAMON SUGAR TEA CAKES RECIPE | BON APPéTIT
From bonappetit.com
5/5 (1)Estimated Reading Time 2 minsServings 12
- Preheat oven to 350°. Butter bottoms only (but not sides; the batter needs traction to achieve a nice rise) of cups of a standard 12-cup muffin pan. Whisk flour, sugar, baking powder, baking soda, cardamom, and salt in a large bowl. Whisk egg, milk, and 10 Tbsp. butter in a medium bowl to combine. Make a well in dry ingredients; add egg mixture and stir until only small lumps remain.
- Divide batter among muffin cups and bake until tops are golden brown and centers spring back when gently pressed, 24–28 minutes. Transfer pan to a wire rack and let cakes cool in pan 5 minutes. Turn cakes out onto rack and let cool completely.
- Whisk sugar, cinnamon, cardamom, and a pinch of salt in a small bowl to combine. Place butter in another small bowl. Dip tops of cakes in butter, then cinnamon sugar. Wait 5 minutes, then dip into cinnamon sugar again.
CINNAMON TEA CAKE - BAKING ENVY
From bakingenvy.com
4.5/5 (109)Total Time 1 hrCategory Cakes & CupcakesCalories 388 per serving
- Preheat the oven to 160°C (320°F). Grease and line a 20 cm (8 inch) square cake tin with baking paper.
- In the large bowl of an electric stand mixer (fitted with a whisk attachment), combine all tea cake ingredients. Gradually increase the speed from low to high. Beat on high for 3-4 minutes, scraping down the bowl occasionally, until the batter is pale and fluffy.
- Pour the batter into the prepared cake tin and bake for 40-45 minutes or until lightly golden and a skewer inserted comes out clean. Allow to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
- For the cinnamon sugar topping, stir together the sugar and cinnamon in a small bowl until well combined. Brush the top of the cake generously with melted butter and sprinkle over cinnamon sugar.
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