Buttery Cinnamon Cake Recipe

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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.

—pamc

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Most Helpful Critical Review

May 20, 2011

too dry

—emilymarguerite

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219 Ratings

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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.

—HOLLMART

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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!

—AnnWC

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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!

—JoyLee

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Jan 10, 2008

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

—JeanneB

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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.

—Caroline

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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.

—Debra

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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.

Nutritional Information

Buttery Cinnamon Cake

Serving Size: 1/14 of a recipe
Servings Per Recipe: 14
Amount Per Serving
** Calories: 321
** Calories from Fat: 146

% Daily Value *
** Total Fat 16.2g 25 %
** Saturated Fat 6.1g 30 %
** Cholesterol 59mg 20 %
** Sodium 284mg 11 %
** Potassium 55mg 2 %
** Total Carbohydrates 41g 13 %
** Dietary Fiber 0.6g 3 %
** Protein 3.6g 7 %
** Sugars 26.9g
** Vitamin A 5 %
** Vitamin C < 1 %
** Calcium 11 %
** Iron 12 %
** Thiamin 15 %
** Niacin 14 %
** Vitamin B6 2 %
** Magnesium 3 %
** Folate 21 %

* 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.