Kate Ritchie’s Buttery Cinnamon Tea Cake

This recipe was passed on to me by one of my best girlfriend’s, Bek. She is a great friend, a wonderful mother and a pretty impressive cook too! She actually makes a mean brownie but I thought I would share this recipe with you instead because it is so very simple. The ingredients are in our fridges and pantries every day of the week and it takes no time to whip up as a quick after school treat or if friends drop in unexpectedly. Which is probably why I’ve been served this many times in her kitchen! It’s old-school comfort food best served fresh out of the oven with a cup of tea.


1 cup self raising flour

1/2 cup castor sugar

1/2 cup milk

1 egg

100g good quality creamy butter (or your favourite margarine)

1/3 cup cinnamon/castor sugar mixture

Remember you can adjust the quantities of butter and/or cinnamon/sugar mixture to your liking.


Preheat oven to 180ºC. Grease and line 23cm (9 inch) round cake tin. Combine dry ingredients in bowl and make a well in the centre.

Whisk together milk and egg, pour into well of dry ingredients and whisk to combine. Pour mixture into tin and bake for 20 minutes or until browned lightly. While hot, remove carefully from tin and slice in half, horizontally.

Spread the butter on the tops of both the top and bottom layers and allow to melt. Follow this by generously sprinkling the cinnamon/sugar mixture over melted butter.

Replace the top of the cake. Slice and serve hot!

*Stock image.