New this month
Get the Allrecipes magazine just $7.99

Cinnamon Supper Cake


"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."
Added to shopping list. Go to shopping list.


40 m servings 354 cals
Original recipe yields 6 servings (1 - 9 inch round cake pan)


  • Calories:
  • 354 kcal
  • 18%
  • Fat:
  • 11.9 g
  • 18%
  • Carbs:
  • 58.9g
  • 19%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 38 mg
  • 13%
  • Sodium:
  • 253 mg
  • 10%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9-inch round cake pan.
  2. Sift together the flour, baking powder, and salt; set aside.
  3. 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.
  4. 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.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 57
  1. 68 Ratings

Most helpful positive review

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 professiona...

Most helpful critical review

Very easy, very tasty. Thanks!

Most helpful
Most positive
Least positive

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 professiona...

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 topp...

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...

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...

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 b...

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 b...

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 al...

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...

I just made this cake for my husbands birthday. He LOVED it! I substituted applesauce for the shortening to help reduce the fat content and I doubled the recipe. (doubling the baking time) It...