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Buttery Cinnamon Cake with Warm Cinnamon Syrup Recipe

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3.9 from 7 reviews

  • Author: Leila
  • Total Time: 1 hr 35 mins
  • Yield: 1 10-inch bundt cake (serves 14)

Description

Experience the ultimate comfort dessert with this Buttery Cinnamon Cake topped with a luscious warm cinnamon syrup. This 10-inch bundt cake boasts a tender crumb infused with cinnamon and vanilla, perfectly complemented by a buttery cinnamon syrup that seeps into every bite. Ideal for gatherings or a cozy treat, this cake consistently receives rave reviews for its rich flavor and moist texture.

Ingredients

Cake:

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • ¾ teaspoon salt
  • 1 ⅓ cups white sugar
  • ⅔ cup shortening
  • 1 ½ teaspoons vanilla extract
  • 3 large eggs
  • ⅔ cup milk

Cinnamon Syrup:

  • ½ cup white sugar
  • ⅓ cup water
  • 6 tablespoons butter
  • 1 teaspoon vanilla extract
  • ¾ teaspoon ground cinnamon

Instructions

  1. Gather Ingredients: Collect all the ingredients needed for the cake and cinnamon syrup to ensure a smooth cooking process.
  2. Prepare Pan and Oven: Preheat your oven to 350°F (175°C). Grease and lightly flour a 10-inch bundt pan to prevent sticking.
  3. Mix Dry Ingredients: In a bowl, combine the flour, baking powder, ground cinnamon, and salt, stirring well to distribute ingredients evenly.
  4. Cream Sugar and Shortening: Using an electric mixer, beat the sugar, shortening, and vanilla extract in a large bowl until the mixture is light and fluffy, about 3-5 minutes.
  5. Add Eggs: Incorporate the eggs one at a time, beating for at least 1 minute after each egg to create a smooth, aerated batter.
  6. Combine Batter: Alternately beat in the flour mixture and milk, starting and ending with the flour mixture, ensuring the batter is well combined but not overmixed.
  7. Fill Pan and Bake: Pour the batter into the prepared bundt pan, smoothing the top. Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.
  8. Make Cinnamon Syrup: While the cake is baking, combine sugar, water, butter, vanilla extract, and ground cinnamon in a saucepan over medium-low heat. Stir continuously until the butter melts and the syrup is warm; keep it on a low temperature to stay warm.
  9. Cool Cake: Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then carefully invert onto a serving plate or cooling rack.
  10. Poke Holes and Add Syrup: Use a fork to poke holes around the top of the warm cake. Pour the warm cinnamon syrup slowly over the top and sides, ensuring the syrup seeps into the holes to infuse the cake.
  11. Serve: Let the cake absorb the syrup for about 30 minutes to enjoy it while warm and flavorful.

Notes

  • Use shortening for a moist and tender crumb; you can substitute with unsalted butter but expect slightly different texture.
  • Make sure not to overmix the batter after adding flour to keep the cake fluffy.
  • Toasting the cinnamon beforehand can deepen the syrup’s flavor.
  • Allowing the syrup to soak in ensures the cake remains moist and flavorful.
  • Store leftovers covered at room temperature for up to 2 days or refrigerate to extend freshness.
  • Prep Time: 30 mins
  • Cook Time: 45 mins
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesbyleila.com/buttery-cinnamon-cake-with-warm-cinnamon-syrup-recipe/