First Lady Dolley Madison’s Woodbury Cinnamon Teacakes

🧂 Ingredients

• 4 tablespoons butter,

  softened
• 1 cup sugar
• 2 large egg
• 1/2 cup milk
• 1 teaspoon vanilla
• 1 ½ cups all-purpose flour
• 1 tablespoon ground cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 4 tablespoons butter

  melted
• 1/4 cup cinnamon sugar mixture

Instructions

• 1 Preheat the oven to 350 degrees and grease a mini Bundt pan with nonstick
  cooking spray that contains flour, or butter and flour the pan so the cakes will
  easily come out of the forms after baking.
• 2 In a bowl, whisk together the flour, baking powder, salt, and cinnamon. Set
  aside.
• 3 Beat the butter and sugar until creamed together. Then add the eggs, one at a
  time, and beat until light and fluffy. Stir in the milk and vanilla.
• 4 Fold in the flour mixture until just combined. Be careful not to overmix.
  Transfer the batter to the mini Bundt pan. I like to add the batter to a large
  zip-lock bag, cut one of the tips, and pipe it into the pan.
• 5 Bake for 15 to 20 minutes or until a toothpick inserted in the middle comes out
  clean.
• 6 Remove from the oven and let cool in the pan for 3-5 minutes. Then invert the
  cakes onto a metal rack for cooling. Immediately, while the teacakes are still
  warm from the oven, brush 4 tablespoons of melted butter over the surface. Then
  sprinkle the cinnamon-sugar mixture over the teacakes.

Nutrition Info