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Ingredients
| all-purpose flour (unsifted): 2 cups |
| baking powder: 1 Tbl |
| ground cinnamon: 1 tsp |
| salt: 3/4 tsp |
| multipurpose shortening: 2/3 cup |
| granulated sugar: 1 1/3 cups |
| vanilla extract: 1 1/2 tsp |
| eggs: 3 |
| 2% milk: 2/3 cup |
| granulated sugar: 1/2 cup |
| salted butter: 6 Tbl |
| water: 1/3 cup |
| vanilla extract: 1 tsp |
| ground cinnamon: 3/4 tsp |
Buttery Cinnamon Cake
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
40 min -
Servings
14 serving(s)
Tags
- Preheat oven to 350 degrees.
- Grease and lightly flour one 10 inch fluted tube pan.
- Stir together the flour, baking powder, 1 tsp.
- ground cinnamon and salt.
- Beat shortening until light and fluffy.
- Add 1 1/3 cups white sugar, and 1 1/2 tsp.
- vanilla.
- Continue beating until fluffy.
- Add eggs one at a time beating for at least 1 minute after each egg.
- Add flour mixture and milk alternately to egg mixture, beating after each addition.
- Pour batter into prepared pan.
- Bake at 350 degrees for 40 minutes.
- Remove cake from oven and let cool in pan for 10 minutes before turning out.
- After removing cake from pan and while it is still warm poke holes around the top of the cake with a fork.
- Pour the warm cinnamon syrup into the holes and onto the top and sides of the cake.
- Sprinkle with confections sugar.
- To make cinnamon syrup: In a saucepan combine 1/2 cup white sugar, the butter, water, 1 tsp.
- vanilla and 3/4 tsp.
- ground cinnamon.
- Heat and stir until butter melts.
- Do not boil!
- Pour syrup over cake while it and the cake are still warm.