Buttery Cinnamon Bundt Cake

Buttery Cinnamon Bundt Cake

2 cups all-purpose flour
1 tbsp. baking powder
1 tsp. ground cinnamon
3/4 tsp. salt
2/3 cups shortening
1 1/3 cups granulated sugar
3 eggs
2/3 cups milk

Cinnamon Syrup

1/2 cup sugar
1/4 + 2 tbsp. butter
1/3 cup water
1 tsp. vanilla
3/4 tsp. cinnamon

Preheat the oven to 350. Grease and lightly flour a 10" bundt pan.

Stir together the flour, baking powder, 1 tsp. cinnamon and salt.

Beat shortening until light and fluffy. Add sugar and vanilla. Continue beating until fluffy. Add eggs, one at a time, beating for at least 1 minute after each addition.

Add flour mixture and milk alternately to egg mixture, beating after each addition. Pour batter into prepared pan. Bake for 40 minutes.

Remove the cake from the oven and let cool for 10 minutes before turning out. After removing cake from the pan and while it is still warm, poke holes around the top of the cake with a fork. Pour warm cinnamon syrup into the the holes and onto the top and sides of the cake. Sprinkle with confectioners sugar.

Cinnamon Syrup

In a saucepan, combine all syrup ingredients. Heat and stir until butter melts. DO NOT BOIL.


Enjoy!