Friday, November 06, 2009

Cinnamon Supper Cake

Cinnamon Supper Cake

I have a salty tooth, but Brad? Brad has teeth MADE of sugar that have to be treated with sugary foods ever so often so they don't fall out. Wait. It's supposed to be the other way around, isn't it? I wanted to make something he liked but not so much that he'd sit at the table and eat the ENTIRE thing, such as a bag of cookies. This is what I came up with - a tried and true recipe. This simple cake would be great garnished with your favorite fruit or sprinkled with powdered sugar and/or cinnamon, as the recipe suggests. You could probably add chocolate or nuts to the batter to fancy it up, but we prefer it in its natural state.

Cinnamon Supper Cake
Adapted from AllRecipes

Printer-friendly recipe

Ingredients
1 cup all-purpose flour
1.5 teaspoon baking powder
1/4 teaspoon salt
1/4 cup shortening
3/4 cup white sugar
1 egg
1 teaspoon vanilla
1/2 cup milk
1 tablespoon butter
3/4 cup powdered sugar
1 tablespoon cinnamon

Directions
1. Preheat oven to 375 degrees.
2. Grease and flour one 9-inch, round cake pan.
3. Sift flour, baking powder and salt then set aside.
4. Beat shortening and sugar until light and fluffy, about three minutes. Add egg and beat well, then stir in vanilla and milk. Stir in flour mixture, just until incorporated. Pour into prepared pan.
5. Bake 20 to 25 minutes. While cake is warm, spread with butter, sift with powdered sugar, and sprinkle with cinnamon.

* It takes 20 minutes in my oven, but I think mine leans toward the hot side of life.
** I use cinnamon sugar instead of powdered sugar.