Breakfast Cinnamon Cake
A moist, cinnamon-spiced cake perfect for breakfast or brunch, combining sweet flavors with warm cinnamon aroma, appealing to those who enjoy cozy, homemade baked goods.
Ingredients
Instructions
- Cream the shortening until smooth.
- Add eggs and sugar, and beat well.
- Mix in sifted flour, baking powder, cinnamon, and salt.
- Gradually add milk, mixing until batter is smooth.
- Pour batter into a greased 8 x 8-inch pan.
- Bake at 350°F (175°C) for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using butter instead of shortening. If you need a dairy-free option, substitute milk with almond or soy milk. Adding a teaspoon of vanilla extract can enhance the taste. To check for doneness, insert a toothpick into the center; it should come out clean. This recipe is adaptable, so feel free to include nuts or dried fruits for added texture.
Serving Suggestions
This breakfast cinnamon cake is delicious on its own but pairs beautifully with fresh fruit or a dollop of yogurt for a balanced meal. You can also serve it alongside a cup of coffee or tea. For a special touch, drizzle a simple glaze over the top or sprinkle with powdered sugar. It’s a perfect addition to a brunch spread, alongside dishes like American recipes or Margie Tose's Peanut Butter Cookies.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. To reheat, place individual slices in the microwave for about 15-20 seconds, or warm them in the oven at 350°F for about 10 minutes. This keeps the cake moist and fresh.
Nutrition & Diet Analysis (per serving)
Each serving of Breakfast Cinnamon Cake contains roughly 391 calories, with 3g protein, 31g carbohydrates, and 29g fat. It is a good source of calcium (15% of the Daily Value). Note that it is relatively high in sodium, at 1086mg per serving (47% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour in this recipe. However, it may result in a denser cake. To maintain moisture, consider adding an extra tablespoon of milk. The flavor will be slightly nuttier, which can be a nice variation.
What can I add to enhance the flavor of the cake?
You can enhance the flavor by adding a teaspoon of vanilla extract or mixing in some chopped nuts, such as walnuts or pecans. Dried fruits like raisins or cranberries also work well. For a spiced twist, try adding a pinch of nutmeg or allspice.
How do I know when the cake is done baking?
To check for doneness, insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs attached, the cake is ready. Be sure to keep an eye on it as baking times can vary depending on your oven.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).