Buttery Cinnamon Cake
This cinnamon cake topped with warm cinnamon syrup is the best I've ever made. Every time I serve it, the compliments never end.
all-purpose flour
2
cups
baking powder
1
tablespoon
ground cinnamon
1
teaspoon
salt
¾
teaspoon
white sugar
1 ⅓
cups
shortening
⅔
cup
vanilla extract
1 ½
teaspoons
eggs
3
large
milk
⅔
cup
white sugar
½
cup
water
⅓
cup
butter
6
tablespoons
vanilla extract
1
teaspoon
ground cinnamon
¾
teaspoon
 Gather all ingredients.
  Preheat the oven to 350 degrees F (175 degrees C). Grease and lightly flour a 10-inch Bundt pan.
  Make the cake: Stir flour, baking powder, cinnamon, and salt together in a bowl.
  Beat sugar, shortening, and vanilla in a large bowl with an electric mixer until light and fluffy.
  Add eggs, one at a time, beating for at least 1 minute after each addition.
  Beat in flour mixture alternately with milk.
  Pour batter into the prepared pan.
  Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes.
  While the cake is baking, make the syrup: Combine sugar, water, butter, vanilla, and cinnamon in a saucepan over medium-low heat. Cook and stir until butter melts; keep warm.
  Remove cake from the oven and let cool in the pan for 10 minutes. Invert warm cake carefully onto a serving plate or cooling rack.
  Use a fork to poke holes around the top of the cake.
  Pour warm syrup over the top and sides, making sure it goes into the holes. Serve after about 30 minutes, while still warm.
