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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Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified
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Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour a 10 inch Bundt pan. Stir together the flour, baking powder, 1 teaspoon ground cinnamon and salt; set aside.

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  • In a large bowl, beat shortening, 1 1/3 cups white sugar and 1 1/2 teaspoon vanilla until light and fluffy. Add eggs one at a time, beating for at least 1 minute after each egg. Beat in the flour mixture alternately with the milk. Pour batter into prepared pan.

  • Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack. Remove cake from pan while it is still warm, and poke holes around the top of the cake with a fork. Pour the warm cinnamon syrup into the holes and onto the top and sides of the cake.

  • To Make Cinnamon Syrup: In a saucepan, combine 1/2 cup white sugar, butter, water, 1 teaspoon vanilla and 3/4 teaspoons ground cinnamon. Heat and stir until butter melts.

Nutrition Facts

320.9 calories; 3.6 g protein; 41 g carbohydrates; 53.9 mg cholesterol; 284.3 mg sodium. Full Nutrition

Reviews (230)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/05/2003
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. Read More
(126)

Most helpful critical review

Rating: 2 stars
05/20/2011
too dry Read More
(6)
285 Ratings
  • 5 star values: 146
  • 4 star values: 85
  • 3 star values: 35
  • 2 star values: 13
  • 1 star values: 6
Rating: 4 stars
06/04/2003
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. Read More
(126)
Rating: 5 stars
07/10/2006
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. Read More
(83)
Rating: 5 stars
01/06/2007
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! Read More
(55)
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Rating: 5 stars
01/10/2008
Warning: when cold serves 16. WHen HOT serves 2! WOW is it good hot. Read More
(43)
Rating: 5 stars
02/17/2003
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! Read More
(23)
Rating: 4 stars
04/12/2003
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. Read More
(16)
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Rating: 4 stars
12/06/2003
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. Read More
(13)
Rating: 4 stars
09/13/2003
This wasn't particularly amazing but it's very difficult to find recipes that are. The cake turned out perfectly fine. It was moist but held together well. I had hoped the icing would be more like a glaze and not as runny but that may be due to my lessening the butter in the icing to 3 tbsp. I also altered the actual recipe since I don't like my cakes really sweet and I thought the amount of butter originally called for seemed to be a bit too much for this amount of cake. I changed the recipe from 2/3cup butter to 1/2cup (or 1 stick) butter and from 1 1/3cup sugar to 3/4cup sugar. The cake still turned out great according to my tastes and I'll continue to use this recipe for a breakfast cake to go along with my morning coffee. Read More
(11)
Rating: 5 stars
02/11/2006
My daughter-in-law made this cake and it's one of the best I've ever tasted. Now I'm going to make it! Read More
(11)
Rating: 2 stars
05/20/2011
too dry Read More
(6)