Cinnamon Teacake

Ingredients (serves 8)

• 180g cubed butter, at room temperature
• 3/4 cup caster sugar
• 1 tsp vanilla extract
• 2 eggs
• 1 1/4 cups (185g) self-raising flour
• 1/4 cup (40g) plain flour
• 2 tsp ground cinnamon
• 1/2 cup (125ml) milk
• 1 tbs caster sugar, extra
• 1 tsp ground cinnamon
• 1 tbs melted butter

Method

1. Preheat oven to 170°C. Grease and line a 20cm-round cake pan with baking paper. Beat butter, sugar and vanilla together until pale and creamy. Add eggs, one at a time, beating well after each addition.
2. Sift flours and cinnamon together. Fold in alternately with milk in 2 batches. Spoon into pan and smooth surface. Bake for 1 hour or until skewer inserted into the centre comes out clean.
3. Cool in pan for 15 minutes. Carefully turn out onto a wire rack. Mix extra sugar, cinnamon and melted butter together. Pour over cake and set aside to cool. Serve.