Doughnut Cake (Hot cinnamon tea cake)

This morning I decided to whip up for morning tea a favourite of my Father in law’s: the hot cinnamon tea cake. I’ve made this plenty of times before and the recipe is on the blog already, but this is the tweaked version that I thought I’d share with you. This is served hot. It’s DEAD SET like a cinnamon doughnut. Try and stop at one piece, go on, I dare you.


Hot Cinnamon Tea Cake

130 grams softened butter
1 cup caster sugar
2 teaspoons vanilla extract
2 eggs
3 cups Self Raising flour
1.5 cups milk


3 tablespoons caster sugar
3 Tablespoons melted butter
1 tablespoon cinnamon

1.  Preheat oven to 180 degrees (160 fan forced)Into a mixing bowl add the softened butter, vanilla and sugar and mix until pale and creamy

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2. Then add in the eggs one by one and mix well


3. Sift the flour and add in with the milk folding and whipping by hand until you have a lovely batter

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4. Pour into a well lined tin and bake at 180 degrees for approx 35 mins (check with a skewer as every oven varies)

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5. When the cake is almost done mix together the sugar and cinnamon for the topping and melt the butter. Turn the cake out while warm, pour the melted butter on first and then the cinnamon topping and serve immediately. Try and stop with just one piece (especially when there is a hot cup of tea to go with it).

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Had Mary Berry and Paul or Matt and Maggie been judging me they would have said that I was slightly over baked on the top and bottom which caused a bit of a crust but inside and the topping? Delicious!

Have you been baking anything over the New Years break?
Love a hot cinnamon doughnut as much as me?


  1. Bring me cake!!!!!!!!!

  2. That sounds so good, I may be dribbling slightly 🙂

  3. Just made this and was such a hit! Everyone agreed it is just like a cinnamon doughnut
    Thanks Beth for another winner!

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  4. I made your pavlova with lemon curd and raspberries. I was pretty impressed as this was my first ever pavlova ! It did crack a little but nothing that cream, curd and raspberries couldn’t hide 😉

  5. I made your lemon meringue pie as my birthday cake on dec 30 – first attempt ever so the pressure was on. But it was delicious. Did a double up on filling and meringue. Finished the last piece off today.

  6. Hi Beth. Have you caught up with the fact that Paul and Mary (I want to be her when I grow up) are returning this month for the next series of Great British Bakeoff? I’ve already seen it through the wonders of the Internet but I’m SO excited to relive it! Gorgeous tea cake by the way. ?

  7. Oh. My. God! My Nan used to make this (I vaguely recall a packet being involved), now I have an actual recipe I’m making this tomorrow!! Thanks Beth xx

  8. Yum! Does it make a difference if you use salted or unsalted butter?!

  9. I made this for morning tea today for our guests. It went down well! Thanks Beth Xx

  10. You know, I learnt how to bake using the White Wings cinnamon tea cake packet mix (that and their sultana bar cake). Such memories.

    I’ve just whipped this up … and eaten three pieces. An absolute sensation!

  11. I’m guessing regular salted butter? I don’t see any other salt but just want to make sure.

  12. Guess what we’re having for afternoon tea today! just out of the oven….thank you for the recipe Beth.

  13. Oh hell yes – hot cinnamon tea cake is my favourite… I don’t even melt the butter anymore I just lump it on top in huge lashings and let it melt. My mouth is watering just thinking about it.

  14. Just wondering if there is any way to make this if not eating straight away?
    I want to make in advance? Thiughts?

    • I would say it would freeze OK – then you could add on the hot butter and cinnamon afterwards…but I’ve never tried it!

  15. In the oven ready for some mothers group girls who are coming over today… Second time I’ve made it so hopefully it comes up a treat again ?

  16. Oh I think I need to give this a spin in my house, might even add some sliced apples to the base… yummo.

  17. Would love to make this. Could you please tell me what size pan you use?
    Thanks so much,
    P.S. I adore your blog. So real, so interesting, so funny, so inspiring. Love reading each post.

  18. We call this Kissy Lip Cake, named by my son when he was 3 – have a bite then kiss someone, it’ll all become clear. Our variation is to replace a cup of flour with ground almonds, although flatter, it’s denser and soooo delicious

  19. It’s 10am Monday morning and I have already made this – yum!


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