Spiced Teacake

    35 min

    A simple and deliciously moist tea cake which features warming spices and a lovely crumb topping. Best enjoyed with a cuppa!

    31 people made this

    Serves: 12 

    • 200g caster sugar
    • 200g plain flour
    • 110g butter, cut into pieces
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground cloves
    • 1 teaspoon bicarbonate of soda
    • 1 pinch salt
    • 225ml buttermilk
    • 1 egg, lightly beaten

    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Preheat oven to 180 C / Gas 4. Lightly grease a 18x28cm (7x11 in) baking tin.
    2. Combine sugar, flour and butter. Use a fork or your hands to rub in butter until mixture resembles coarse crumbs. Set aside 8 tablespoons of this mixture to use as topping.
    3. To the remaining flour mixture, add cinnamon, cloves, bicarbonate of soda and salt. Lightly stir in the buttermilk and egg. Pour cake mixture into prepared tin. Sprinkle cake with reserved topping.
    4. Bake in preheated oven for 25 minutes, until a skewer inserted into centre of the cake comes out clean.


    Add raisins that have been soaked in tea, rum or whisky. Fold in just after adding the buttermilk and egg.

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    Reviews & ratings
    Average global rating:

    Reviews in English (33)


    Like most folks, I changed it a bit, but maybe in an unexpected manner. I eliminated the cloves and used only cinnamon, 1 1/2 tsp total. Then I divided the batter into 6 large muffins. I topped the muffins with the crumbs as directed and baked according to directions. My family loved them.  -  28 Feb 2009  (Review from Allrecipes US | Canada)


    This cake was pretty good, but I'd call it a spice cake instead of crumb cake. The cake has a dark color, because of the cinnamon and cloves. The crumb topping was sparce.  -  18 Dec 2001  (Review from Allrecipes US | Canada)


    I didn't have buttermilk so I used 1/2 cup sour cream and 1/2 cup milk and this was WONDERFUL!  -  31 Jan 2010  (Review from Allrecipes US | Canada)