Chai teacake with cinnamon sugar

As always: if any of these ingredients are flare foods for you, please omit them or replace them with an alternative item. 

Method

1. Preheat oven to 180°C. Grease a 20cm round or fluted ring cake tin. 
2. Cream together the butter and sugar until light and fluffy. 
3. Gently combine the eggs one at a time beating until smooth. 
4. Add the vanilla essence and chai powder and mix briefly. 
5. Add half the flour and half the milk to the mixture, beating to combine.  Repeat with the remaining half flour and half milk, mixing until smooth. 
6. Pour the batter into the cake tin and bake for 50 minutes or until a skewer come out clean. 
7. Remove from the oven and stand for 5 minutes, then turn onto a wire rack to cool. 
8. Combine the cinnamon and sugar in a small bowl. Brush the cooled cake with melted butter and sprinkle liberally with the cinnamon/sugar mix. 

As always: if any of these ingredients are flare foods for you, please omit them or replace them with an alternative item.