Ingredients:

Cinnamon Teacake:

• 170grams unsalted butter
• 225 grams caster sugar
• 1 1/5 teaspoon vanilla bean paste
• 3 eggs, room temperature
• 330 grams plain flour
• 3 teaspoons baking powder
• 1 teaspoon bicarbonate soda
• 1 tablespoon ground cinnamon
• 1/4 teaspoon salt
• 1 1/2 cups full cream milk
• 1 tablespoon Demerara sugar + 1 teaspoon ground cinnamon

Topping:

• 30 grams unsalted butter, melted
• 1-2 tablespoons cinnamon sugar

Method:

1. Pre heat oven at 170 degrees. Line a 28cmX25cm loaf tin with baking paper.
2. In a stand mixer beat butter and caster sugar until it is pale and fluffy – approximately 2-3 minutes.
3. Add vanilla bean paste and eggs one at a time, mixing until incorporated. Scrape down the edges of the bowl.
4. Combine flour, baking powder, bicarbonate soda, salt, cinnamon, and salt in a bowl and whisk to sift it.
5. Add flour mixture and milk to the butter mixture alternating until combined.
6. Scatter Demerara sugar and ground cinnamon on the base of the loaf pan and pour in batter – smoothing the surface. Tap to ensure bubbles and air pockets have been released.
7. Bake for 1 hour on the middle rack of the oven or until cooked through.
8. Allow cake to cool in pan for 15 minutes before transferring it to a cooling rack.
9. Melt butter and brush the surface of the loaf followed by sprinkling cinnamon sugar.
10. Slice and enjoy while cake is slightly cool or at room temperature.

Tips/Substitutions:

• • Keep in a covered airtight container at room temperature for 3-4 days.
  • If you like the additions of stewed apples, feel free to fold 1/2 a cup of them right at the end before pouring the batter into your tin and baking. 

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