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.

Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
6
Yield:
1 - 9 inch round cake pan
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9-inch round cake pan.

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  • Sift together the flour, baking powder, and salt; set aside.

  • 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.

  • 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.

Nutrition Facts

354 calories; protein 3.9g 8% DV; carbohydrates 58.9g 19% DV; fat 11.9g 18% DV; cholesterol 37.7mg 13% DV; sodium 253.2mg 10% DV. Full Nutrition
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Reviews (62)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/25/2005
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. Read More
(32)

Most helpful critical review

Rating: 3 stars
06/18/2007
Very easy very tasty. Thanks! Read More
(2)
73 Ratings
  • 5 star values: 46
  • 4 star values: 19
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
04/25/2005
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. Read More
(32)
Rating: 5 stars
07/19/2006
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. Read More
(18)
Rating: 5 stars
11/14/2003
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! Read More
(12)
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Rating: 4 stars
09/28/2009
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. Read More
(9)
Rating: 5 stars
12/30/2005
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! Read More
(9)
Rating: 4 stars
11/14/2003
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. Read More
(6)
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Rating: 5 stars
04/18/2007
Loved this! I did cut back a little of the powdered sugar and added some cinnamon to the cake mixture although I may add a little more cinnamon to it next time because my children like a little more cinnamon taste. Read More
(5)
Rating: 5 stars
04/26/2011
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. Read More
(5)
Rating: 5 stars
01/21/2011
LOVED this recipe and I must say... I made this cake while listening to all three of my preschool girls whine about how they wanted a special snack -- and for some reason cinnamon was the requested spice?!? I live in Germany although am an American and there are NOT many cinnamon cake/roll recipes... I found this recipe just browsing "cinnamon" and thought I can do this. I doubled the recipe as some readers had said to do. I didn't let the butter and sugar cream together long enough and had a clump so I added the vanilla and was as impatient as the girls and added the milk. Looked TERRIBLE... to try to get a decent batter I went ahead and added all the ingredients and left it on mix while I helped one of the girls get dressed. I came back to a gorgeous batter but wondered if I "overmixed" it. I did add cinnamon and nutmeg to the batter and put the cake in the oven for 20 minutes as wasn't sure and took it out at 22 because I was scared of it getting too brown. I am thinking I underbaked it but it was UH-MAZ-ING!!!!!!!!!! I think the cake was gone in 15 minutes flat and I don't mean cut up and on plates I mean I couldn't cut it fast enough GONE in every tummy within arm's reach! My Turkish husband requested an encore... wow YOU saved my DAY and I am indebted to you! Thank you for sharing such a fantastic recipe! Read More
(4)
Rating: 3 stars
06/18/2007
Very easy very tasty. Thanks! Read More
(2)
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