Buttery Cinnamon Cake

Monday, January 11, 2010

I found this cake at http://www.allrecipes.com/ and it kind of reminds me of a warm honey bun. It is definitely best served warm. It has a lot of oooeey goooeey goodness. It is sooo good and definitely hits the spot if your craving something sweet. It makes an excellent breakfast treat. I had to share this cake with my mother and father in law because I know I could not eat this all by myself. I would definitely be in deep trouble!


Buttery Cinnamon Cake

Ingredients:
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon ground cinnamon (I used 1 tablespoon)
3/4 teaspoon salt
2/3 cup shortening
1 1/3 cups white sugar
1 1/2 teaspoons vanilla extract
3 eggs
2/3 cup milk (I used buttermilk)
1/2 teaspoon maple extract (I added this)

To make sauce:
1/2 cup white sugar
6 tablespoons butter
1/3 cup water
1 teaspoon vanilla extract
3/4 teaspoon ground cinnamon (I doubled the cinnamon)

Directions

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.
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.


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