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Cinnamon Supper Cake
SUBMITTED BY:
HARLEYGAL65270
PHOTO BY:
whitejademoon
"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."
RECIPE RATING:
Read Reviews
(26)
Review/Rate This Recipe
PREP TIME
15 Min
COOK TIME
25 Min
READY IN
40 Min
Original recipe yield 1 - 9 inch round cake pan
SERVINGS
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup shortening
3/4 cup sugar
1 egg
1 teaspoon vanilla extract
1/2 cup milk
1 tablespoon butter
3/4 cup confectioners' sugar
1 tablespoon ground cinnamon
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DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9 inch round cake pan. Sift together the flour, baking powder, and salt; set aside.
In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the egg, then stir in the vanilla and milk. Beat in the flour mixture, just until incorporated. Pour batter into prepared pan.
Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. While cake is still warm, spread with butter, and sift confectioners' sugar and cinnamon over the top.
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REVIEWS
Reviewed on Apr. 25, 2005 by
LaramyC
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LaramyC
Apr. 25, 2005
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.
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11 users found this review helpful
I too grew up eating this, but as a breakfast treat. The recipe was passed on from my...
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Reviewed on Jul. 19, 2006 by
Jennifer
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Jennifer
Jul. 19, 2006
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.
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8 users found this review helpful
This was a great cake to make, very quick and easy. I followed earlier comments and used...
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Reviewed on Nov. 14, 2003 by FAYESFANCYS
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FAYESFANCYS
Nov. 14, 2003
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!
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7 users found this review helpful
Excellent recipe! I made it just as it's written and I didn't think it made too much topping....
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Reviewed on Dec. 30, 2005 by
Karen
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Karen
Dec. 30, 2005
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!
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6 users found this review helpful
This is a great recipe - the cake was very moist and delicious. I took the suggestions of...
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Reviewed on Nov. 14, 2003 by TIGGYS_AKA
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TIGGYS_AKA
Nov. 14, 2003
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.
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4 users found this review helpful
This cake is great! But when you make it you might want to dubble your recipe because it...
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Reviewed on Apr. 18, 2007 by
DANA60
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DANA60
Apr. 18, 2007
Loved this! I did cut back a little of the powdered sugar and added some cinnamon to the cake mixture, although I may add a little more cinnamon to it next time because my children like a little more cinnamon taste.
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3 users found this review helpful
Loved this! I did cut back a little of the powdered sugar and added some cinnamon to the cake...
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Reviewed on Feb. 4, 2008 by
whitejademoon
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whitejademoon
Feb. 4, 2008
this is an excellent one for beginners. soooo easy. i used softened marg and added cinnamon to the batter, also. shortening is always soft, so to get the marg or butter to cream into the sugar, it must be soft. the powdered sugar on top is a matter of taste. right after you take it out of the oven, rub the top with a pat of butter, then powder it. it looks like allot of sugar but some melts. if you don't have a sifter, use a strainer or a colander, or just sprinkle it on. after i did that i cut around the edge and used two spatulas to put it on a serving plate. beautiful. good for after supper and good for breakfast, too. i shared this at work and they all loved it.
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2 users found this review helpful
this is an excellent one for beginners. soooo easy. i used softened marg and added cinnamon to...
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Reviewed on Jan. 16, 2008 by
Reesa
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Reesa
Jan. 16, 2008
I loved this fast, wonderful dessert! Like most others, I subbed margarine for the shortening and added 1 tsp. cinnamon to the batter (I think that's a must for this cake's flavor), and it was wonderful! Next time, I may experiment with some walnuts and a butter/brown sugar crumb mixture on top, but it's great just the way it is!
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2 users found this review helpful
I loved this fast, wonderful dessert! Like most others, I subbed margarine for the shortening...
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Reviewed on Jun. 13, 2007 by
Deborah K
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Deborah K
Jun. 13, 2007
Fantastic! I added more cinnamon to the batter (2 teaspoons). It's very moist and has a good texture. It doesn't make a big cake - I'd do a double amount and make 2 layers for a decent size.
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2 users found this review helpful
Fantastic! I added more cinnamon to the batter (2 teaspoons). It's very moist and has a good...
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Reviewed on Feb. 25, 2007 by CHERIERM
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CHERIERM
Feb. 25, 2007
Really tasty dessert. I did use butter instead of the shortening. Easy to prepare and just the right size for our family. My seven year old daughter pretty much made this herself. She thinks this is the best cake she has ever tasted. We'll keep this recipe!
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