Buttery Cinnamon Cake

 

2 cups flour

 1  tablespoon baking powder

1 teaspoon cinnamon

¾  teaspoon salt

1⅓  cups sugar

⅔  cup shortening

1½   teaspoons vanilla extract

3 eggs

⅔  cup milk

1¼   cups bottled 

cinnamon syrup 

1. Preheat oven to 350°F. Grease and  lightly flour a 10-inch Bundt pan. 

2. Stir together flour, baking powder, cinnamon, and salt in a small bowl. In a large bowl, beat together sugar, shortening, and vanilla with an electric mixer at medium speed until light and  fluffy, about 3 minutes. Add eggs, one at a time, beating at least 1minute after each. Beat in flour mixture alternately 

with milk. Pour into prepared pan.

3. Bake until a toothpick inserted into center of cake comes out clean, 40to 45 minutes. 

4. After removing cake from oven, let cool 10minutes, then turn out “I used butter 

instead of  shortening, and  increased the cinnamon in the batter from 1 teaspoon to 1 tablespoon. 

This was fabulous! 

It’s very light.”

– HOLLMART

onto a wire rack set over a plate. 

Poke holes in cake with a fork, then 

drizzle with cinnamon syrup.

[From our kitchen: If you’d like 

to make your own cinnamon 

syrup, stir together ½ cup sugar, 

⅓cup water, 6 tablespoons butter, 

1 teaspoon vanilla extract, and

¾teaspoon cinnamon in a saucepan 

over low heat untilsugar is dissolved. 

Reduce heat to low to keep warm 

while the cake bakes.]

PER SLICE: 323 CAL; 16.3g FAT (6.2g SAT); 

3.6g PRO; 41g CARB; 0.6g FIBER; 289mg 

SODIUM; 27.1g SUGARS

Cake armagazine.com/butterycinnamon-cake

194 REVIEWS

hands-on25 min

total1 hr, 15 min

serves14

submitted by:

leta harris