Buttery Cinnamon Cake

adsense 336x280 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.


Buttery Cinnamon Cake
Ingredients


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


Instructions
 Step 1
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.

 Step 2
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.

 Step 3
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.

 Step 4
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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