This cake is so moist and buttery, with a hint of cinnamon. It’s the perfect dessert for any occasion!
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- ¾ teaspoon salt
- ⅔ cup unsalted butter, softened
- 1 ⅓ cups white sugar
- 1 ½ teaspoons vanilla extract
- 3 eggs, beaten
- ⅔ cup milk
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.
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.
3. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out cleanlet cool in pan for 10 minutes before turning out onto wire rack to continue cooling cake completely., Poke holes around top of cake with fork then pour warm Cinnamon Syrup over top of cake allowing it to seep down through holesand sides of cake
4.(To Make Cinnamon Syrup: In saucepan) Combine 1/2 cup white sugar, butter, water),1 teaspoon vanilla extract and 3/4 teaspoons ground cinnamon . Heat on stove stirring constantly until butter melts then let cool slightly.)
- Serving size: 1 slice (1/12 of cake)
- Calories: 310
- Total fat: 13 g
- Saturated fat: 8 g
- Cholesterol: 85 mg
- Total carbohydrates: 42 g
- Sugar: 23 g
- Protein: 5.5
What makes the most moist cake?
When it comes to cake, there are two key factors that contribute to its moistness: butter and oil. While butter will give you the best flavor, vegetable oil will make your cakes moister. I use a combination of salted butter and vegetable oil in all my cake recipes to get the most flavorful and moist results. Here’s why:
Vegetable oil stays a liquid at room temperature, while butter solidifies. This means that when you add vegetable oil to a cake batter, it helps keep the batter more evenly mixed and prevents dry spots from forming during baking. Butter, on the other hand, adds flavor and richness to a cake. So by using both types of ingredients, you’ll end up with a more flavorful and moist cake.
What is the secret to a fluffy cake?
There are a few secrets to making a fluffy cake. One is to use buttermilk as a substitute for regular milk. This will add extra richness and flavor to the cake. Another secret is to use oil instead of butter. This will make the cake lighter and fluffier.
Another important tip is to beat the eggs slowly. Beating them too quickly will make them tough and rubbery. The key is to get them just light and airy enough so that they hold together well when you add the rest of the ingredients.
Temperature is also crucial when baking a cake. Make sure your oven is preheated properly before adding the cake batter. And be careful not to overbake it, or else it will be dry and crumbly.
Sifting the flour before adding it helps incorporate air into the batter, which also contributes to a light, fluffy texture once baked. And finally, don’t frost your cake until it’s completely cooled – otherwise, the heat from the cake will melt your frosting and ruin its smooth appearance.
How do you make cakes rise and fluffy?
In order to make a cake that is light and fluffy, you need to follow a few key steps. First, you need to add a leavening agent. This can be baking powder, baking soda, or even yeast. This will help the cake to rise as it bakes. Second, you need to cream the butter and sugar together. This helps create a light texture in the cake. Third, you need fold the ingredients together rather than mix them. This helps keep the air bubbles in the batter from popping and makes for a lighter cake. Fourth, you need to fill the cake pan properly. If you do not use enough batter, your cake will be dense and heavy. Fifth, avoid letting the batter set too quickly before baking.
What makes a cake more moist and fluffy?
There are many factors that contribute to making a cake more moist and fluffy. One important factor is creaming the butter and sugar together before adding the other ingredients.
When you cream butter and sugar together, you are essentially incorporating air into the mixture. The more air you can incorporate, the lighter and fluffier your cake will be. This is why it’s important to whisk the mixture for a long time until it becomes pale yellow and fluffy.
Another factor that contributes to a moist and fluffy cake is using quality ingredients. Be sure to use fresh, quality eggs and butter for best results. Using sour milk or old flour will make your cake dense and dry.
Finally, don’t overmix your batter once all of the ingredients have been added. Overmixing will result in a tough, dry cake.
What makes a cake light and fluffy?
When you cream butter and sugar together, you’re adding tiny air bubbles to the mix. These air bubbles will expand as they heat up, and this expansion is what makes a cake light and fluffy. The CO2 released by raising agents also contributes to the cake’s rise.