Coffee and Cinnamon Cake

Author: Laura   Date Posted:7 August 2013 

If there’s one thing better than a hot cappuccino on a cold day, it’s a hot cappuccino and a slice of cinnamon cake. Just any store bought cinnamon cake won’t do, though.

 This recipe takes about 45 minutes to bake and tastes great still warm from the oven.
 
Ingredients for cake (one 22cm Bundt pan):

  •  2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • 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

 
Ingredients for cinnamon syrup:

  • 1/2 cup white sugar
  • 6 tablespoons butter
  • 1/3 cup water
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon ground cinnamon

 
Method:
 
1.Start by preheating your oven to 175C.
2.Grease and flour Bundt pan.
3.Stir flour, baking powder, 1 teaspoon cinnamon and salt together. Set this bowl aside and proceed to Step 4.
4.Beat shortening, 1 ⅓ cups sugar and 1 ½ teaspoon vanilla together in a large bowl until fluffy and light.
5.Add eggs one at a time, beating for 1 minute or more after adding each egg.
6.After all eggs have been beaten into the shortening mix, beat in the flour mixture slowly, adding milk periodically.
7.Pour mixed batter into your prepared Bundt pan.
 
 
Bake for 45 minutes or until a toothpick inserted into the centre of the cake comes out clean. Then remove the pan from the oven and let stand for 10 minutes. While it cools, prepare your cinnamon syrup (see below). After 10 minutes, turn the cake out onto a wire rack. Poke holes around the top of the cake with a fork. Pour the warm cinnamon syrup onto the top and sides of the cake, making sure some syrup soaks through the holes.
 
Cinnamon Syrup:
 
Combine ½ cup white sugar, 6 tablespoons butter, ⅓ cup water, 1 teaspoon vanilla and ¾ teaspoon ground cinnamon in a saucepan. Heat slowly and stir until the butter melts.
 
The buttery cinnamon syrup is the secret to this recipe’s delicious flavour, giving it a melt-in-the-mouth moistness that’s often missing from coffee cake. It’s designed to be eaten fresh and warm, but can be enjoyed cold, too. Most of those who have tried it say it never lasts that long, though. It’s just too delicious!

 
Thanks to allrecipes.com for this Buttery Cinnamon Cake recipe.
            

 


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