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Photo of Cinnamon teacake by WW

Cinnamon teacake

Total Time
45 min
15 min
30 min
Everyone loves a teacake and when paired with cinnamon you can’t go wrong


Reduced fat oil spread

90 g

Caster sugar

½ cup(s), (110g)


1 medium

Vanilla bean paste

2 tsp

White self-raising flour

1 cup(s), sifted (150g)

Skim milk

cup(s), (80ml)

Ground cinnamon

½ tsp

Caster sugar

2 tsp, extra


  1. Preheat oven to 180°C or 160°C fan-forced. Lightly spray a 20cm round cake tin with oil. Line base and side with baking paper.
  2. Using electric beaters, beat 75g spread, ½ cup (110g) sugar, egg and vanilla bean paste in a medium bowl until combined. Mix in flour and milk, alternately, until combined.
  3. Spread mixture into prepared tin and smooth the surface. Bake for 25–30 minutes or until cooked when tested with a skewer. Stand cake in tin for 5 minutes before turning out, top-side up, onto a wire rack.
  4. Place remaining spread in a small microwave-safe bowl and microwave on Medium (50%) for 30 seconds or until melted. Combine cinnamon and 2 teaspoons sugar in a small bowl. Brush hot cake with melted spread. Sprinkle with cinnamon sugar. Serve warm or cold.


TIP: This cake is best served on the day it is made.Vanilla bean paste is sold in jars in the baking aisle of most supermarkets.