Buttery Cinnamon Cake

This cinnamon cake will be met with rave reviews from everyone who tries it. Cinnamon does double duty: both in the batter and in a warm syrupy topping.

• Preparation Time: 30 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 15 mins
• Calories: 321 Calories

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 6 tablespoons butter
• 1 tablespoon baking powder
• 3 large eggs
• 1.5 teaspoons vanilla extract
• 0.66666668653488 cup milk
• 0.75 teaspoon salt
• 0.5 cup white sugar
• 0.75 teaspoon ground cinnamon
• 0.33333331346512 cup water
• 0.66666668653488 cup shortening
• 1.3333333730698 cups white sugar

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease and lightly flour a 10-inch Bundt pan.

Step 2

Make the cake: Stir flour, baking powder, cinnamon, and salt together in a bowl.

Step 3

Beat sugar, shortening, and vanilla in a large bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating for at least 1 minute after each addition. Beat in flour mixture alternately with milk. Pour batter into the prepared pan.

Step 4

Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes.

Step 5

While the cake is baking, make the syrup: Combine sugar, water, butter, vanilla, and cinnamon in a saucepan over medium-low heat. Cook and stir until butter melts; keep warm.

Step 6

Remove cake from the oven and let cool in the pan for 10 minutes. Invert warm cake carefully onto a serving plate or cooling rack. Use a fork to poke holes around the top of the cake. Pour warm syrup over the top and sides, making sure it goes into the holes. Serve after about 30 minutes, while still warm.