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4.8 from 5 votes

French Cinnamon Tea Cake with Fresh Cherries

The classic French cinnamon tea cake made a little more posh with vanilla bean paste and fresh cherries.
Servings: 8


For the French Tea Cake:

  • 65 g butter softened
  • 1/4 cup unrefined sugar
  • 1 1/2 teaspoons vanilla bean paste or 2 tsp vanilla extract
  • 1 egg at room temperature
  • 1 1/2 cups self-raising flour sifted
  • 2 tsp cinnamon
  • 3/4 cup milk at room temperature

For the Cherry Topping:

  • 250 g cherries cut in half and pitted
  • 2 tbsp port or brandy
  • 1 tbsp brown sugar

To serve:

  • Vanilla ice cream


To make the Cake:

  • Using electric mixer, cream butter, sugar and vanilla bean paste until pale and creamy.
  • Add egg. Beat well.
  • Sift flour and cinnamon into a bowl.
  • Using a large metal spoon, fold cinnamon flour and milk alternately into butter mixture until just combined.
  • Spread mixture into the prepared pan. Smooth surface.

To add Cherry Topping:

  • Distribute pitted cheery halves around the top of the cake, pitted side up.
  • Drizzle with port or brandy.
  • Sprinkle with brown sugar.

To bake:

  • Bake for 30 to 35 minutes or until a skewer inserted into the centre comes out clean.
  • Stand cake in pan for 10 minutes.
  • Turn onto a wire rack.

To serve:

  • Serve warm or cold with a scoop of vanilla ice cream.


Recipe at Wholesome Cook adapted from Taste.com.au
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