First Lady Dolley Madison's Woodbury Cinnamon Teacakes

Known for her love of entertaining and afternoon tea, these authentic Dolley Madison Woodbury Cinnamon Teacakes is a recipe pulled from the archives and renewed slightly to make for teatime treats today.

Prep Time10

Cook Time17

Total Time27

Servings: servings

Calories: 318kcal

Author: Stephanie Wilson

Ingredients

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

Cinnamon Sugar Topping

4 tablespoons butter melted
¼ cup cinnamon sugar mixture

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Instructions

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.
In a bowl, whisk together the flour, baking powder, salt, and cinnamon. Set aside.
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.
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.
Bake for 15 to 20 minutes or until a toothpick inserted in the middle comes out clean.
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.

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