Name: "Cup of Tea" Teacake
Prep time: 10 min
Cook time: 35 min
Yield: one 9-inch round cake
Ingredients: 1/2 tsp salt; 1 tsp ground cinnamon; 1/2 tsp baking powder; 2 large eggs; 1 tsp pure vanilla extract; 1/2 cup (120ml) milk; 2 English Breakfast Tea Bags; 1/2 cup (120ml) boiling water; 1/2 cup (125g) butter, at room temperature; 3/4 cup (150g) finely granulated sugar; 1 3/4 cups (195g) self-rising flour; 1/4 cup (50g) soft light brown sugar

"Cup of Tea" Teacake

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Moist, dense and subtly flavored with English Breakfast tea and cinnamon, this is the perfect cake to enjoy with a hot cuppa.

By: Marie Rayner (via Theenglishkitchen.co)

Last Updated: Mar 1, 2026

Prep: 10 mins

Cook: 35 mins

Yields: one 9-inch round cake

Instructions

Preheat the oven to 350* F/180*C/ gas mark 4. Butter a 9-inch round cake tin and line the bottom with baking parchment.
Put the tea bags into a cup and pour the boiling water over them. Set aside to steep for five minutes. Remove and discard teabags, pressing them to remove as much liquid as possible. Whisk in the milk.
Cream the butter and granulated sugar together until pale colored and light and fluffy.
Beat in the eggs, one at a time. Beat well between each addition. Beat in the salt and vanilla.
Whisk the flour, baking powder and cinnamon together.
Add the flour mixture to the creamed mixture along with the steeped tea/milk mixture.
Beat together just until combined. Spoon into the prepared cake tin, smoothing the top over.