Cinnamon Butter Cake

Lately I’ve been going through old small town cookbooks where my mom inspired myself and so many of her family members to submit recipes to the annual cookbook collaboration. I have two of them dating back to the 90’s and as I go through these books carefully page by page, I can’t help but smile when I see an Aunt or a friend with a recipe I so fondly remember. I also have several recipes posted from my Vancouver days where I dabbled with cooking constantly.

Who also has these kinds of books? Please share in the comments!

I often wonder the history of some of these retro recipes. So many of them where taken from early early cookbooks and changed up a bit to become Grandma’s or Mom’s recipe. I recall being at a food blogger conference once where a representative from Random House Publishing said exactly the same thing. Every recipe starts from a book somewhere. While I don’t believe “every” recipe does starts from a book since I’ve whipped up my own from scratch, I’m sure there are many that had a helping hand.

This is one of those retro recipes I took from the book and changed up to suit my tastes. I’ve never heard of it before so I was excited to give it a go. It’s a butter cake but I added a ton of cinnamon into the glaze because why not? Cinnamon has health benefits so I needed something to make me feel better after all the, well, butter!

It’s moist and perfect with tea or coffee.

Cinnamon Butter Cake

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Ingredients

• 1 cup butter softened
• 1 cup white sugar
• 4 eggs
• 2 tsp vanilla
• 1 1/3 cup buttermilk
• 3 cups flour
• 1 tsp salt
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 cup sugar
• 1/3 cup butter
• 1 tsp vanilla
• 3 tbsp water
• pinch of salt
• 1 tbsp cinnamon

Instructions

• Preheat oven to 325 F. Grease and flour bundt pan.
• In a large bowl cream together butter and sugar. Beat in eggs and vanilla followed by buttermilk.
• Add in flour, salt, baking powder and soda mixing until well combined.
• Bake in preheated oven 50 minutes or until tester comes out clean. Remove from oven and set aside.
• Melt sugar, butter, vanilla, water, salt and cinnamon in a small saucepan over medium low heat. Do not boil. This is your sauce.
• With a large skewer, poke holes all over the cake while still warm. Pour syrup all over cake, waiting until it is absorbed before you add more. Use it all.
• Let cake cool completely in pan. Remove to wire rack. Serve or cover until ready to serve.