Cinnamon Supper Cake Recipe -
Cinnamon Supper Cake Recipe
  • READY IN 40 mins

Cinnamon Supper Cake

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 1 - 9 inch round cake pan Change Servings
  • PREP

    15 mins
  • COOK

    25 mins

    40 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
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.

Most Helpful Critical Review
Jun 18, 2007

Very easy, very tasty. Thanks!

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.

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!

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!

Sep 28, 2009

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.

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.

Apr 26, 2011

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.


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  • Calories
  • 354 kcal
  • 18%
  • Carbohydrates
  • 58.9 g
  • 19%
  • Cholesterol
  • 38 mg
  • 13%
  • Fat
  • 11.9 g
  • 18%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 3.9 g
  • 8%
  • Sodium
  • 253 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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