Vanilla-bean teacake with cinnamon sugar 185g butter, softened 2 cups (430g) caster sugar 2 Spencers Vanilla Pods, seeds scraped out 3 eggs 3 cups (450g) self-raising flour 1 cup (250ml) milk 2 teaspoons Spencers Ground Cinnamon 1/4 cup (55g) caster sugar, extra 30g butter, melted, extra Preheat oven to 180C. Grease and line the base and sides of two 11x21cm loaf pans. Use an electric mixer to beat the butter, sugar and vanilla in a large bowl until pale and creamy. Add eggs, one at a time, beating well after each addition. Stir in flour and milk alternately until just combined. Spoon evenly between prepared pans and smooth the surface. Bake in oven for 30 minutes or until a skewer inserted in the centres comes out clean. Remove from oven. Combine the cinnamon and extra sugar in a small bowl. Turn the cakes onto a wire rack and evenly brush with extra butter. Sprinkle with cinnamon sugar. Serve warm or at room temperature.
Posted on: Tue, 09 Sep 2014 08:55:11 +0000