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Tuesday, February 3, 2009

Cinnamon TeaBread

Wow two posts in one night! Clearly, homework is not my priority right now.

I had made banana streusel bread last week, but I forgot to take a picture of it. I was kicking myself over this, but then my friend Donna said something that I found so true: "Who wants to see pictures anyways? I just want to eat it!"

So I felt a little better.

Tonight's recipe I tried out from AllRecipes, and I was very impressed. This cake is very moist even though there are no eggs in it at all! I'm going to file this recipe away for a potential Indian bakery thing in the future. [Most Indians that are vegetarian don't eat eggs, which pretty much rules out all American desserts]

I didn't modify this recipe at all, to my own surprise. It came out perfectly, except I had to bake it for half an hour, not the 20 minutes that was suggested, but that's no biggie. It's also pretty sweet. I think next time I would have added some nuts, or perhaps some miniature chocolate chips in the batter, and have an oatmeal cinnamon topping to make the cake a mix between a coffeecake and a teabread.


  • 8 tablespoons butter
  • 1 cup all-purpose flour
  • 1/2 cup white sugar
  • 1/2 tsp. baking soda
  • 1 tablespoon ground cinnamon
  • 1/3 cup milk
  • 1 tablespoon white sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup white sugar
  • 1 1/2 teaspoons ground cinnamon


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 6 inch round cake pan.
  2. Melt 7 tablespoons of the butter. In a medium sized bowl mix together the melted butter, 1/2 cup white sugar, 1 tablespoon cinnamon, and the self rising flour to form a soft dough. Add the milk and mix again till smooth. Pour batter into prepared pan.
  3. Bake at 350 degrees F (175 degrees C) for 30 minutes. Remove cake from oven and set aside. Once cake is cool enough to handle remove from its pan and place on a serving dish.
  4. In a saucepan melt 1 tablespoon butter and mix with 1 tablespoon white sugar and 1/2 teaspoon cinnamon. Spread over top of cake.
  5. In a small bowl stir together the remaining 1/4 cup sugar and 1 1/2 teaspoons cinnamon. Sprinkle over cake.

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