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Cinnamon Supper Cake

Cinnamon Supper Cake

  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    40 m
HARLEYGAL65270

HARLEYGAL65270

My grandmother lived with us until her death in 1966. This is one of her favorite recipes (and mine too!). It's oooohhh so good right out of the oven.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 354 kcal
  • 18%
  • Fat:
  • 11.9 g
  • 18%
  • Carbs:
  • 58.9g
  • 19%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 42 mg
  • 14%
  • Sodium:
  • 253 mg
  • 10%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9-inch round cake pan.
  2. Sift together the flour, baking powder, and salt; set aside.
  3. In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the egg, then stir in the vanilla and milk. Beat in the flour mixture, just until incorporated. Pour batter into prepared pan.
  4. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. While cake is still warm, spread with butter, and sift confectioners' sugar and cinnamon over the top.
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Reviews

LaramyC
28

LaramyC

4/25/2005

I too grew up eating this, but as a breakfast treat. The recipe was passed on from my Grandmother to my mother, and on to me. It was one of my first baking experiences and now I am a professional Pastry Chef. My notes are simple.... for better flavor use either butter flavored shortening or replace some or all of the shortening with butter. Also I put cinnamon IN the cake batter instead of just on top. For the folks that didn't think it was exciting enough remember this is from the days of simplistic home baking. When mothers still cooked for the families everyday.

Jennifer
14

Jennifer

7/19/2006

This was a great cake to make, very quick and easy. I followed earlier comments and used margarine instead of shortening, and I mixed in the cinnamon with the flour etc. I also modified the topping a bit, after spreading the margaine on top I sprinkled some powdered sugar on the top of the cake, rather than add 3/4 of a cup. It just sounded like too much sugar! My boyfriend enjoyed it, said "It's bang on!", and I agree. A good, traditional tasting cake.

FAYESFANCYS
10

FAYESFANCYS

11/14/2003

Excellent recipe! I made it just as it's written and I didn't think it made too much topping. You can control that anyway since you sift it on the cake at the end. The flavor reminded me of a homemade powdered sugar doughnut. You can tell this is an old-time recipe. Definitely a keeper for me!

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