Cinnamon Tea Cake
1 baking pan, 1 bowl (large), 1 hand mixer with beaters, 1 sieve, 1 whisk
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!