An easy recipe for cinnamon cake with step-by-step photos that is fast and simple to make, and perfect for breakfast or dessert.
I love a simple cinnamon cake at afternoon tea but, the truth is, I love it even more at breakfast.
The combination of vanilla cake topped with a generous sprinkling of sugar and cinnamon reminds me of eating a donut, especially when the cake is still warm from the oven.
While eating cake (or donuts) for breakfast, is not something the doctor would recommend, there’s something about this cake’s simplicity and plainness which lends it so well to a cup of coffee first thing in the morning.
Cinnamon Cake Recipe
This lovely cinnamon cake recipe comes from a baking compendium aptly titled, Baking, by Margaret Fulton, one of the foremost Australian authors I frequently turn to when I want something old-fashioned from my childhood.
And for something old-fashioned, it seems fitting to use one of my favourite discoveries of late: locally milled flour from Zurich with its vintage-inspired packaging.
I think it’s time to put on the kettle. Join me for a cuppa?
How to Make Cinnamon Cake
For a printable recipe, please scroll down.Print
An easy recipe for cinnamon cake that is fast and simple to make, and perfect for breakfast or dessert.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 minutes
- Yield: Serves 4–6 1x
- Category: Cakes
- Method: Bake
- Cuisine: Australian
For the cake
- 1 egg
- 110 g (1/2 cup) caster sugar
- 125 ml (1/2 cup) milk
- 1/2 teaspoon vanilla extract
- 150 g (1 cup) plain flour
- 1 teaspoon baking powder
- 30 g unsalted butter, melted and cooled slightly
For the topping
- Preheat the oven to 190°C (375°F) (without fan).
- Use some of the melted butter to lightly grease a 20 cm (8 inch) cake tin.
- Separate the egg into separate bowls.
- Beat the eggwhite until it is stiff but not dry.
- Add the egg yolk, and gradually beat in the sugar.
- Gently whisk in the milk and vanilla extract.
- Whisk in the flour, baking powder and melted butter.
- Pour the batter into the cake tin and bake for 20-25 minutes, or until a skewer inserted in the middle comes out clean.
- While the cake is still hot, brush the melted butter over the hot cake.
- Make the topping by mixing together the sugar and ground cinnamon, and sprinkle generously over the cake.
- Serve warm or cool.
I sometimes like to use a bundt pan to jazz up plain cakes. In which case, invert the cake onto a wire rack while it is still warm, but be careful because warm cakes can fall apart easily, especially if the cake tin has not been well-greased beforehand. Proceed as per the recipe above, brushing the melted butter over what should be the bottom of the cake which is now facing up.
This recipe is adapted from Baking by Margaret Fulton.
All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.
- Serving Size: Nutritional info per slice
- Calories: 246
- Sugar: 21.6g
- Sodium: 23.2mg
- Fat: 7g
- Carbohydrates: 41.6g
- Fiber: 1g
- Protein: 4.4g
- Cholesterol: 47.3mg
This recipe was first published on 4 September 2014. It has been updated with more comprehensive recipe notes.