Buttery Cinnamon Cake Recipe - Allrecipes.com
Buttery Cinnamon Cake Recipe
  • READY IN ABOUT hrs

Buttery Cinnamon Cake

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 1 - 10 inch Bundt pan Change Servings
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  • PREP

    30 mins
  • COOK

    45 mins
  • READY IN

    1 hr 35 mins

Directions

  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.
  2. 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.
  3. 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.
  4. 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 More Reviews

Most Helpful Positive Review
Jun 04, 2003

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.

 
Most Helpful Critical Review
May 20, 2011

too dry

 
Jul 10, 2006

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.

 
Jan 06, 2007

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!

 
Feb 17, 2003

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! Thank you Leta!

 
Jan 10, 2008

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

 
Apr 12, 2003

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.

 
Dec 06, 2003

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.

 

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Nutrition

  • Calories
  • 321 kcal
  • 16%
  • Carbohydrates
  • 41 g
  • 13%
  • Cholesterol
  • 59 mg
  • 20%
  • Fat
  • 16.2 g
  • 25%
  • Fiber
  • 0.6 g
  • 3%
  • Protein
  • 3.6 g
  • 7%
  • Sodium
  • 284 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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