Classic Cinnamon Teacake

Thermomix recipe: Classic Cinnamon Teacake. Ready in 50 minutes. Serves 8. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 180 g plain flour
• 1.5 tsp baking powder
• 0.5 tsp salt
• 120 g unsalted butter, softened, plus 20g for topping
• 150 g caster sugar
• 2 large eggs
• 120 ml milk
• 1 tsp vanilla extract
• 50 g brown sugar
• 1 tbsp ground cinnamon

Instructions

1. Preheat the oven to 180°C (350°F). Grease and flour a 20 cm round cake tin or line it with baking paper. Set aside.
2. Add 180 g plain flour, 1.5 tsp baking powder, and 0.5 tsp salt to the clean, dry Thermomix bowl. Mix 10 sec / Speed 3. Transfer the dry ingredients to a separate bowl and set aside.
3. Without cleaning the bowl, insert the butterfly whisk. Add 120 g softened unsalted butter and 150 g caster sugar to the bowl. Cream 2 min / Speed 3.5. Scrape down the sides of the bowl with the spatula.
4. With the butterfly whisk still in place, add 2 large eggs, one at a time, through the lid opening while mixing 1 min / Speed 3.5. Scrape down the sides of the bowl.
5. Add 120 ml milk and 1 tsp vanilla extract to the bowl. Mix 30 sec / Speed 3.5.
6. Remove the butterfly whisk. Add the reserved dry ingredients to the bowl. Mix 10-15 sec / Speed 3, until just combined. Do not overmix. Use the spatula to give a final gentle fold if needed.
7. In a small separate bowl, combine 50 g brown sugar and 1 tbsp ground cinnamon for the swirl. Set aside.
8. Pour half of the cake batter into the prepared cake tin. Sprinkle half of the cinnamon sugar mixture evenly over the batter. Carefully spoon the remaining batter over the cinnamon layer, spreading gently to cover.
9. Sprinkle the remaining cinnamon sugar mixture on top of the batter in the tin. Add 20 g unsalted butter to the Thermomix bowl (no need to clean). Melt 1 min / 60°C / Speed 1. Drizzle the melted butter evenly over the top of the teacake batter in the tin. Use a skewer or knife to gently swirl the cinnamon and butter into the top layer of the batter.
10. Bake for 30-35 minutes, or until a skewer inserted into the centre comes out clean and the cake is golden brown.
11. Let the teacake cool in the tin for 10 minutes before carefully transferring it to a wire rack to cool completely. Serve warm or at room temperature.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.