Recipe by HARLEYGAL65270
"My grandmother lived with us until her death in 1966. This is one of her favorite recipes (and mine too!). It's oooohhh so good right out of the oven."
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1 1/2 teaspoons
I too grew up eating this, but as a breakfast treat. The recipe was passed on from my Grandmother to my mother, and on to me. It was one of my first baking experiences and now I am a professional Pastry Chef. My notes are simple.... for better flavor use either butter flavored shortening or replace some or all of the shortening with butter. Also I put cinnamon IN the cake batter instead of just on top. For the folks that didn't think it was exciting enough remember this is from the days of simplistic home baking. When mothers still cooked for the families everyday.
Very easy, very tasty. Thanks!
This was a great cake to make, very quick and easy. I followed earlier comments and used margarine instead of shortening, and I mixed in the cinnamon with the flour etc. I also modified the topping a bit, after spreading the margaine on top I sprinkled some powdered sugar on the top of the cake, rather than add 3/4 of a cup. It just sounded like too much sugar! My boyfriend enjoyed it, said "It's bang on!", and I agree. A good, traditional tasting cake.
Excellent recipe! I made it just as it's written and I didn't think it made too much topping. You can control that anyway since you sift it on the cake at the end. The flavor reminded me of a homemade powdered sugar doughnut. You can tell this is an old-time recipe. Definitely a keeper for me!
This is the same recipe that has been in my family since my great-grandmother's time (originally from C&H sugar box). My GGM made it as a Sunday night supper cake; this tradition was continued by my grandmother, then my aunt, and then myself. I love it just as-is and haven't changed a thing, although I must admit that the cinnamon-sugar topping called for is way more than you'll need for one cake-- a third of that will suffice. My GGM used to serve it with gingered pears spooned over the top. Tasty and traditional, a simple old-fashioned recipe.
This is a great recipe - the cake was very moist and delicious. I took the suggestions of another reviewer and added cinnamon to the batter and I replaced all of the shortening with butter. It came out great!
This cake is great! But when you make it you might want to dubble your recipe because it dosen't make very much. Also I thought the recomende amout of toping was to much, but it was one of the best cakes iv'e had.
Made this with butter vs shortening and 1 T. of cinnamon in the batter. Since I am high altitude > 5,000 feet, I reduced the baking powder by 1/8 teaspoon so that it would come out okay. I also used cake flour. Put about 1 1/2 teas of cinnamon in powdered sugar. I am diabetic so I do not eat sugar foods of any kind, but hubbie ate half at one sitting. He gave it the above rating.
* Percent Daily Values are based on a 2,000 calorie diet.
Cinnamon Supper Cake
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 107
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