Cinnamon Tea Cake Recipe

All-purpose flour: The base of the cake, providing structure and texture.

Sugar: Adds sweetness and helps to create a tender crumb.

Ground cinnamon: Infuses the cake with a warm, spicy flavor.

Baking powder: A leavening agent that helps the cake rise.

Salt: Enhances the flavors and balances the sweetness.

Unsalted butter: Adds richness and moisture to the cake.

Milk: Provides moisture and helps to create a tender crumb.

Large eggs: Bind the ingredients together and add structure.

Vanilla extract: Adds a subtle, sweet flavor that complements the cinnamon.

When mixing the wet ingredients into the dry ingredients, be careful not to overmix. Overmixing can lead to a dense and tough cake. Stir until the ingredients are just combined to ensure a light and fluffy texture.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the cake denser.

• sugar - Substitute with honey: Honey provides a natural sweetness and adds moisture, but reduce the milk slightly to balance the liquid content.

• ground cinnamon - Substitute with ground nutmeg: Nutmeg offers a warm, spicy flavor that complements baked goods similarly to cinnamon.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar to replicate the leavening effect of baking powder.

• salt - Substitute with kosher salt: Kosher salt has a purer flavor and can be used in the same quantity as table salt.

• unsalted butter - Substitute with coconut oil: Coconut oil adds a subtle coconut flavor and is a good dairy-free alternative.

• milk - Substitute with almond milk: Almond milk is a lactose-free option that provides a similar consistency and mild flavor.

• large eggs - Substitute with flax eggs: Mix 1 tablespoon ground flaxseed with 3 tablespoon water per egg. This is a vegan alternative that helps bind the ingredients.

• vanilla extract - Substitute with almond extract: Almond extract offers a different but complementary flavor profile, though it is stronger, so use half the amount.

• Allow the cinnamon tea cake to cool completely on a wire rack before storing or freezing. This prevents condensation which can make the cake soggy.

• For short-term storage, wrap the cake tightly in plastic wrap or place it in an airtight container. Store at room temperature for up to 3 days. This keeps the cake moist and flavorful.

• To extend the shelf life, refrigerate the cake. Wrap it in plastic wrap and then in aluminum foil to prevent it from drying out. It can be stored in the refrigerator for up to a week.

• For freezing, first wrap the cake in plastic wrap and then in a layer of aluminum foil. This double wrapping helps to protect the cake from freezer burn and preserves its texture.

• Label the wrapped cake with the date of freezing. This helps you keep track of how long it has been stored.

• Place the wrapped cake in a freezer-safe bag or container. This adds an extra layer of protection against freezer odors and moisture.

• The cinnamon tea cake can be frozen for up to 3 months. When ready to enjoy, thaw the cake in the refrigerator overnight or at room temperature for a few hours.

• To refresh the cake after thawing, you can warm it in a preheated oven at 300°F (150°C) for about 10 minutes. This helps to revive its fresh-baked texture and aroma.

• Oven Method: Preheat your oven to 350°F (175°C). Wrap the cinnamon tea cake in aluminum foil to prevent it from drying out. Place it on a baking sheet and heat for about 10-15 minutes, or until warmed through. This method helps maintain the cake's moist texture.

• Microwave Method: Place a slice of the cinnamon tea cake on a microwave-safe plate. Cover it with a damp paper towel to keep it from drying out. Microwave on medium power for 20-30 seconds. Check the warmth and add more time in 10-second increments if needed. Be cautious not to overheat, as it can make the cake rubbery.

• Steaming Method: If you have a steamer, this is a gentle way to reheat the cinnamon tea cake. Place the cake on a heatproof plate and set it in the steamer. Steam for about 5-7 minutes, or until warmed through. This method helps retain the cake's moisture and soft texture.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Wrap the cinnamon tea cake in aluminum foil and place it in the toaster oven. Heat for about 10 minutes, or until warmed through. This method is great for smaller portions and helps maintain the cake's texture.

• Skillet Method: Heat a non-stick skillet over low heat. Place a slice of the cinnamon tea cake in the skillet and cover it with a lid. Heat for about 2-3 minutes on each side, or until warmed through. This method can give the cake a slightly crispy edge while keeping the inside moist.

• Oven: Used to bake the cake at a consistent temperature of 350°F (175°C).

• Baking pan: Holds the batter while it bakes in the oven.

• Whisk: Used to mix the dry ingredients together evenly.

• Mixing bowl: One for combining the dry ingredients and another for the wet ingredients.

• Measuring cups: Used to measure out the flour, sugar, milk, and butter accurately.

• Measuring spoons: Used to measure out the cinnamon, baking powder, salt, and vanilla extract.

• Spatula: Helps to scrape down the sides of the bowl and ensure all ingredients are well mixed.

• Toothpick: Used to check if the cake is fully baked by inserting it into the center.

• Wire rack: Allows the cake to cool completely after baking.

• Cooling rack: Another term for wire rack, used interchangeably.

• Grease brush: Used to apply butter or oil to the baking pan to prevent sticking.

• Flour sifter: Optional, but can be used to evenly distribute flour when preparing the baking pan.

Pre-measure ingredients: Measure out all ingredients before you start to save time during mixing.

Use a stand mixer: A stand mixer can speed up the mixing process and ensure even blending.

Room temperature ingredients: Ensure butter, eggs, and milk are at room temperature for easier mixing.

Melt butter in microwave: Quickly melt butter in the microwave instead of using a stovetop.

Line the pan: Use parchment paper to line the baking pan for easy removal and less cleanup.

Preheat oven early: Start preheating your oven before you begin mixing to save waiting time.