Cinnamon Tea Cake

Step 1/7

• 15 g butter (room temperature, for dusting)
• 20 g whole-wheat spelt flour (for dusting)

• 1 baking pan

Preheat the oven to 160 C fan mode or 180 C standard (top-bottom). Coat the baking (bread or cake form) pan with the butter that was mentioned for dusting. Then add flour, dust the pan and set aside.

Step 2/7

• 115 g butter (room temperature)
• 80 g sugar

• 1 bowl (large)
• 1 hand mixer with beaters

Let’s start with the wet ingredients. Beat butter and sugar to creamy consistency.

Step 3/7

• 2 eggs (large)
• 1 tsp vanilla extract
• salt (a pinch)

Add salt, vanilla extract and eggs one at a time to the butter & sugar mixture. Beat the ingredients briefly, until it’s pale & creamy.

Step 4/7

• 180 ml milk

Now add all of the milk. Quickly beat to combine milk with the mixed ingredients from previous step.

Step 5/7

• 210 g whole-wheat spelt flour
• 1½ tsp baking powder
• ⅛ tsp baking soda
• 1½ tsp ground cinnamon

• 1 sieve
• 1 whisk

It’s time for our dry ingredients. Place a sieve on top, add the flour, cinnamon, baking powder, and baking soda. If baking soda is not available, add 1/2 tsp more baking powder. Sieve all the dry ingredients into the wet ingredients bowl. Mix it using a whisk until all the ingredients are well combined. If using a electric mixer, be careful to not over-beat at this stage. Over beating results in gluten development and makes the cake really dense.

Step 6/7

Now pour the batter into the prepared baking pan. And it’s ready to go into the preheated oven. Bake it for 35 to 45 minutes or until a toothpick comes out clean.

Step 7/7

The cake has to cool down for 10min in the baking pan. Then tap it out of the baking pan and cool it on a wire rack for 10 more minutes. Optional: If needed you can dust some powdered sugar and cinnamon mixture or whipped cream on top while serving the cake. Enjoy it.

Enjoy your meal!