Quick Cinnamon Cake
A quick and flavorful cinnamon cake featuring a moist crumb and warm cinnamon flavor, perfect for a cozy snack or dessert with minimal effort.
Ingredients
Instructions
- Sift the dry ingredients into a bowl and add the melted shortening, unbeaten egg, milk, and vanilla.
- Pour the batter into an 8 x 8 inch square pan.
- Sprinkle with cinnamon sugar topping if desired.
- Bake at 350 degrees Fahrenheit for about 30 minutes until golden and cooked through.
Tips & Substitutions
For a lighter texture, be sure to sift your flour and baking powder together. If you don't have shortening, you can substitute with unsalted butter or vegetable oil. For added flavor, consider mixing in a teaspoon of ground nutmeg or using brown sugar instead of white. To enhance the cinnamon flavor, add a teaspoon of ground cinnamon directly into the batter.
Serving Suggestions
Serve this Quick Cinnamon Cake warm or at room temperature, drizzled with a simple glaze or dusted with powdered sugar. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful dessert. For a breakfast treat, enjoy it alongside a cup of coffee or tea, making it a perfect complement to your morning routine.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it for up to a week. To reheat, simply place a slice in the microwave for 10-15 seconds or warm in a preheated oven at 350°F for about 5-10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Quick Cinnamon Cake contains roughly 394 calories, with 5g protein, 56g carbohydrates, and 12g fat. It is a good source of calcium (14% of the Daily Value), iron (12% of the Daily Value), and protein (10% 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 make this cake in advance?
Yes, you can prepare the batter a day ahead and refrigerate it. Just remember to let it come to room temperature before baking. This will help ensure even baking and a fluffy texture. The cake can also be baked in advance and stored, then reheated before serving.
What can I substitute for milk in this recipe?
If you're looking for a milk substitute, you can use almond milk, soy milk, or oat milk. Each will provide a slightly different flavor, so choose one that complements your taste. For a thicker texture, consider using yogurt or sour cream thinned with a little water.
How do I know when the cake is done baking?
To check if the cake is done, insert a toothpick into the center. If it comes out clean or with a few crumbs attached, the cake is ready. It should also be golden brown on top and spring back when lightly pressed in the center.
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).