Recipe by Leta Harris
"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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1 1/3 cups
1 1/2 teaspoons
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.
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.
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!
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!
Warning: when cold serves 16. WHen HOT serves 2! WOW is it good hot.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Buttery Cinnamon Cake
Serving Size: 1/14 of a recipe
Servings Per Recipe: 14
Amount Per Serving
** Calories: 321
** Calories from Fat: 146
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