Description
A simple, moist, and buttery Bundt cake, warmly spiced with cinnamon. The cake batter is made using shortening for a tender crumb. After baking, while the cake is still warm, it is poked all over and soaked in a rich, buttery cinnamon syrup, ensuring every bite is moist and flavorful.
Ingredients
Scale
- Cake:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- ¾ teaspoon salt
- 1 â…“ cups white sugar
- â…” cup shortening
- 1 ½ teaspoons vanilla extract
- 3 large eggs
- â…” cup milk
- Cinnamon Syrup:
- ½ cup white sugar
- â…“ cup water
- 6 tablespoons butter
- 1 teaspoon vanilla extract
- ¾ teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C). Grease and lightly flour a 10-inch Bundt pan.
- Make the cake: Stir flour, baking powder, cinnamon, and salt together in a bowl.
- Beat sugar, shortening, and vanilla in a large bowl with an electric mixer until light and fluffy.
- Add eggs, one at a time, beating for at least 1 minute after each addition.
- Beat in the flour mixture alternately with the milk.
- Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes.
- While the cake is baking, make the syrup: Combine sugar, water, butter, vanilla, and cinnamon in a saucepan over medium-low heat. Cook and stir until butter melts; keep warm.
- Remove cake from the oven and let cool in the pan for 10 minutes. Invert warm cake carefully onto a serving plate or cooling rack.
- Use a fork to poke holes around the top of the cake.
- Pour warm syrup over the top and sides, making sure it goes into the holes. Serve after about 30 minutes, while still warm.
Notes
- This is a very moist cake, similar to a “poke cake,” as it is soaked in a buttery syrup while still warm.
- The recipe uses shortening in the cake batter, which provides a very tender crumb.
- Beating the eggs for at least 1 minute each is a key step to incorporate air into the batter, making the cake lighter.
- Poking holes in the cake while it’s still warm is essential for the syrup to soak in properly.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/16 of cake
- Calories: 350-420
- Sugar: 30-40 g
- Sodium: 250-350 mg
- Fat: 20-25 g
- Saturated Fat: 8-12 g
- Trans Fat: 0 g
- Carbohydrates: 40-50 g
- Fiber: 1 g
- Protein: 3-5 g
- Cholesterol: 50-70 mg
