Tea Cake

In a hurry for something fast and warm for dessert Sunday night, when it was 12 degrees (I was greatly displeased, and have written to my congressman for relief from early frigid temperatures), I stumbled upon this Tea Cake. It was light and mildly flavored, and the boys were most pleased with it. There was a tiny piece left for my breakfast the next day, and I assure you I hid it well (right next to the flour - who'd ever look there?).

TEA CAKE

1-1/2 cups flour
2 tsp baking powder
1/4 tsp salt
1/4 cup butter, softened
3/4 cups sugar
1/2 tsp vanilla
1 egg
1/2 cup milk
topping: 1/4 cup sugar mixed with 1 tsp cinnamon (more for Grace)

Sift together the flour, powder and salt; set aside
Cream the butter, and gradually add the sugar, then the vanilla and egg. Beat well. Add half the flour mix, then the milk, then the balance of the flour, and beat until smooth. Pour into a greased and floured 8x8 pan. Sprinkle the cinnamon/sugar mix over the top. Bake at 350F for 22 to 25 minutes, or until it tests done. Serve warm, and drizzle with glaze, if desired.
Next time, I'd use brown sugar mixed with the cinnamon to perk up the flavor a touch. Also, learn from my error: You can't drizzle a pattern on a warm cake. This was a Christmas Cake drizzled on the cake, although it looks like a lovely green blob. Trust me, I didn't draw a blob, although my 9 year old could have done that for me.

You can serve it with tea and be really fancy. But only if you hide a piece from the other occupants of your house.