A quick, simple, and delicious Buttery Cinnamon Cake, a soft recipe full of cinnamon cake. It is the best cake ever, from Breakfast to Lunch or Dessert. It’s the perfect cake I’ve ever made in cinnamon. The compliments never stop every time I serve it. Serve it warm for even more fun, about 45 minutes out of the oven. Try this recipe for Buttery Cinnamon Cake, and don’t forget to share and enjoy it with your family and friends.
Prep: 30min| Cook: 45mins | Additional: 20 mins | Total: 1 hr 35 mins | Serving: 14 | Yield: 1 – 10-inch Bundt pan
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp ground cinnamon
- ¾ tsp salt
- ⅔ cup shortening
- (1 ⅓) cups white sugar
- 1 ½ tsp vanilla extract
- (3) large eggs
- ⅔ cup milk
- ½ cup white sugar
- 6 tbsp butter
- ⅓ cup of water
- 1 tsp vanilla extract
- ¾ tsp ground cinnamon
- Preheat oven 350 degrees F (175 degrees C) and then grease and lightly flour a 10 inch Bundt pan. Add and stir flour, baking powder, a tsp of ground cinnamon, and salt. Set aside.
- In a large bowl, add and beat shortening, 1 1/3 cups white sugar, and 1 1/2 tsp of vanilla until light and fluffy. Add eggs, one at a time beat for at least a minute after each egg. Add and beat in flour mixture alternately with the milk. Add and pour batter into prepared pan.
- Check and bake until a toothpick is inserted in the center of the cake comes out cleanly in the preheated oven for 40-45 minutes and let it cool for 10 minutes in the pan before transferring it on a wire rack. Remove cake from the 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, add and combine 1/2 cup white sugar, butter, water, a tsp vanilla, and 3/4 tsp ground cinnamon. Heat and stir until butter melts.
Per Serving: 320.9 calories; 53.9 mg cholesterol; 284.3 mg sodium; 3.6 g protein; 41 g carbohydrates.