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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: AllRecipes
User rating:
"This cake is the best cinnamon cake I have ever made. Every time I serve it, the compliments never end. Serve it warm, about 45 minutes out of the oven, for an even greater pleasure."
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Prep Time
30 min -
Cook Time
45 min -
Servings
14 serving(s)
Tags
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour a 10 inch Bundt pan. Stir together the flour, baking powder, 1 teaspoon ground cinnamon and salt; set aside.
- In a large bowl, beat shortening, 1 1/3 cups white sugar and 1 1/2 teaspoon vanilla until light and fluffy. Add eggs one at a time, beating for at least 1 minute after each egg. Beat in the flour mixture alternately with the milk. Pour batter into prepared pan.
- Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack. Remove cake from pan while it is still warm, and 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.
- To Make Cinnamon Syrup: In a saucepan, combine 1/2 cup white sugar, butter, water, 1 teaspoon vanilla and 3/4 teaspoons ground cinnamon. Heat and stir until butter melts.