Crunchy cinnamon bundt cake
Cakes
I love to browse old recipes and have become quite the collector of old recipe cookbooks. The best old recipes are found in recipe book pamphlets published by food companies in the 50's and 60's. Personally I think the OLD recipes are far better than the new as they have survived the years, are tested more thoroughly and are the best in taste and texture. Here is my version of a recipe I found in an old 1980 cookbook from Better Homes & Gardens. Because I did not read the recipe before starting to gather ingredients, I used all the ingredients in the recipe list to make this cake. The original recipe for "Buttery Cinnamon Cake" has a buttery glaze and no butter in the cake batter. I really thought there was a mistake when I read the first 2 steps and ingredients were missing! The shortening was listed first and then the butter almost at the end of the recipe. That made no sense to me as I write recipes and ingredients are listed in the order they are used. So I decided to cream both the shortening and butter together with the sugar. That made sense. When I saw the 1/3 cup of water listed, I decided that ingredient was not necessary and eliminated it. I added an additional teaspoon of cinnamon and used half and half instead of milk to enrich the batter. I also added turbinado sugar as a crunchy topping for this cake. The cake turned out perfect in crumb and flavor. It is lighter than a poundcake and substantial enough for topping with fruit or whipped cream. Use a decorative bundt pan that has folds that will hold the turbinado sugar in place. I used the NordicWare Bavaria Bundt Pan. Lorraine Fina Stevenski
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