Buttery Cinnamon Cake Recipe

Ingredients

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon ground cinnamon
3/4 teaspoon salt
2/3 cup shortening
1 1/3 cups white sugar
1 1/2 teaspoons vanilla extract
3 eggs
2/3 cup milk
1/2 cup white sugar
6 tablespoons butter
1/3 cup water
1 teaspoon vanilla extract
3/4 teaspoon ground cinnamon

Preparation

Step 1

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.
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REVIEWS: (215)

This is a good, simple cake to have with coffee. To glaze it neatly, I used a tip I got from elsewhere on this site. Make the glaze while the cake is cooling slightly on a rack. Prick the cake all over with a skewer or icepick. Then, pour part of the hot glaze into the pan, put the cake back into the pan, and pour the rest of the glaze on top. Leave the cake in the pan to cool and to absorb the glaze, then invert onto a plate to serve.

This was fabulous! It's very light. I followed the recipe exactly, with a few minor variations: used butter instead of shortening, and increased "cake" cinnamon to 1 TB and "topping" cinnamon to 1 1/2 tsp. I also sifted the dry ingredients before incorporating. It was done baking in 39 minutes, and not dry at all. I will make this again. Next time I will probably poke larger holes for the sauce to soak into the cake.

I followed others' advice and upped the cinnamon in the cake batter to 1 Tablespoon, and used butter instead of shortening. For the sauce/glaze, I used brown sugar instead of white and 2 teaspoons of cinnamon. The family raved! Thanks!

I wanted something different for breakfast so I tried this cake. Great day! It's fabulous! We added 2 tablespoons of oil, made sure we beat it extra long till the batter was light and fluffy and folded in 1 cup of butterscotch chips. When it was done I let the syrup cool along with the cake, poked holes in top and sides with a chopstick and spooned in the syrup. Its like a big cinnamon roll!! Awesome!! I will surely make this one again and again! 5+ stars!

Warning: when cold serves 16. WHen HOT serves 2! WOW is it good hot.

This is a great recipe. I made it for Christmas breakfast this year and my family ate the whole thing. The cake itself is kind of plain - just a light butter cake. The cinnamon syrup is what makes it really tasty and unique. My only word of caution - the syrup pools around the bottom of the cake. I don't think it would keep well. If you are not planning to serve a group and finish the whole cake at once, you may want to just spoon the syrup over each slice, instead of pouring it over the whole cake at once.

Very good, would be great for a brunch buffet. The syrup came out too watery for me, maybe I did something wrong.. I improvised by mixing up a batch of white icing, which I poured over the cake. If you like your cakes with lots of taste, as opposed to mild and buttery, then you'll want to add more spices to the batter. Overall, a very good homemade yellow cake.

This wasn't particularly amazing, but it's very difficult to find recipes that are. The cake turned out perfectly fine. It was moist, but held together well. I had hoped the icing would be more like a glaze, and not as runny, but that may be due to my lessening the butter in the icing to 3 tbsp. I also altered the actual recipe since I don't like my cakes really sweet and I thought the amount of butter originally called for seemed to be a bit too much for this amount of cake. I changed the recipe from 2/3cup butter to 1/2cup (or 1 stick) butter and from 1 1/3cup sugar to 3/4cup sugar. The cake still turned out great according to my tastes, and I'll continue to use this recipe for a breakfast cake to go along with my morning coffee.

My daughter-in-law made this cake and it's one of the best I've ever tasted. Now I'm going to make it!

My 1 1/2 year old son loved this recipe. Friends of ours ate about half of it as well. I made it in a regular cake pan, as I didn't have a bundt pan. I just left it in the pan and poured the syrup over it. NExt time I might try putting part of the batter in and then some apple pie filling, and then the rest of the batter. It was definitely a hit and I will be making it more often! thanks for a great recipe!!!

Very delicious and easy to make cake. Great for any occasion. I put 1/4 shortening and 1/2 butter. I also sprinkled top of cake with cinnamon sugar. My mouth is watering thinking about it!

Wow, this is tasty. I used 1 cup of white sugar and 1/3 cup of brown sugar, I used 1/3 cup of milk and 1/3 cup of applesauce, I upped the cinnamon to 1 tbsp, I used 1/2 tsp of salt, and I used butter instead of shortening. I did not glaze it and it was delicious as it was as we don't like things too sugary, but I'm sure a glaze would have made it even better for most people. I only needed to bake this for 35 mins. This is a keeper.

As many reviewers suggested, I used butter instead of shortening and also added extra cinnamon. I also tried using milk instead of water in the sauce, but it was still way too watery so I dumped that batch and tried it again with just the sugar, butter, vanilla, and cinnamon (again, I went heavy on the cinnamon). Served warm with ice cream, it was really good -- not dry at all. I will most likely make this again.

I followed the reviews and added on heaping tablespoon of cinnamon to the cake and 1.5 t to the sauce (plus milk instead of water) and it did not lack flavor at all! The cake wasn't too crumbly at all and for those saying it came out dry, either decrease the cooking time or add a spoonful of mayo (yes mayo!) to the batter before baking...it really helps!

I made this cake from an AR cookbook so I didn't have the benefit of reviews. I replaced the shortening with butter and used a 9" bundt pan because I don't have a 10" pan. I baked it for 45 minutes and it was done. I will probably make this again, taking the suggestions of more cinnamon in both the batter and the glaze and using brown sugar in place of white. I think I would also make a simple syrup then add the butter so the glaze isn't so runny. We did like the fact it was not overly sweet. Thanks, Leta.

I made this last night and served it warm to a group of friends. It was well received, and one of the ladies said she didn't care much for cinnamon- and this was the perfect amount. I'm not giving it 5 starts simply because I feel that it needs MORE cinnamon. I could barely taste it. I'm not quite sure if I'll make it again - but if I do I'll definitely increase the cinnamon. Also - don't forget to flour the pan (like I did) otherwise the cake won't come out in one piece!

Cake was very dense, should have read reviews and added more cinnamon, recipe a little light on cinnamon for a cinnamon cake. The cake did not rise very much and was on the dry side, the glaze helped. Also the glaze would have been better if it was all melted butter and no water.

DIDN'T CHANGE A THING, PERFECT AS IT IS!!!! What a great treat! Easy and uses basic ingredients. I did add butterscotch chips as one person suggested which was extra yummy but it's good without it too! Thanks for the recipe!