Do you have fond memories of your mother or grandmother
creaming butter and sugar together in a big bowl in
preparation for making a simple tea cake while you sat in the kitchen.
Many times the most simplest of cakes were the most delicious...
especially because they were made by mom!
I love to bake for my family & friends....
perhaps it is because the warm memories of my mom and grandma
and the love they showered on us through their baking floods my heart as
I lovingly prepare to return that love to those in my life!
A "simple" Tea Cake baked with L-O-V-E!
- 2/3 c. Butter softened
Caster sugar 2/3 cup
- Self-raising flour – 1 cup
- Milk 1/3 cup
- Butter 2 tbl. melted
Ground cinnamon 1 tsp
Caster sugar 1 tbsp, extra
Preheat oven to 350-375 F, 10 mins before baking. Grease a round cake pan; line base with baking paper. Beat butter, vanilla, sugar & egg in a small bowl with electric mixer until light & fluffy; this process will take 5-10 mins, depending on the type of mixer used.
Using wooden spoon, gently stir in sifted flour and milk. Make sure that there are no lumps.Spread mixture into prepared pan.
Bake cake in the preheated oven for about 30 mins. Turn cake onto wire rack then turn top-side up; brush top with extra melted butter, sprinkle with combined cinnamon & extra sugar. Serve warm with butter, if desired.
Notes: Taking care to thoroughly beat the butter, essence, sugar and egg will result in a light-as-air texture to this cake, best when eaten warm with butter. You can store this cake at room temperature in an air tight container for up to 2 days.
Substitution for self raising flour – to get 1 cup self-raising flour, add 1 1/2 tsp baking powder+ 1/4 tsp salt to 1 cup all purpose flour. (source: http://www.joyofbaking.com)Substitution for caster sugar: to get 1 cup caster sugar. process 1 cup granulated sugar (usual sugar) in a food processor/mixer until fine.