Cinnamon Swirl Kuchen
Grandma's Great Desserts Cookbook
This is an old family recipe that we love to serve for breakfast or brunch. It's moist and keeps well, so you can make it a day ahead.
SERVINGS: 16-20
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 20 min. Bake: 1-1/4 hours + cooling
Ingredients:
- 1/2 cup butter or margarine
- 1/2 cup shortening
- 2-1/3 cups sugar, divided
- 4 eggs
- 1 cup milk
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 2 tablespoons ground cinnamon
Directions:
In a large mixing bowl, cream butter and shortening. Gradually add 2 cups sugar; cream until fluffy. Add eggs, one at a time, beating well after each addition. Combine milk and vanilla; set aside. Sift together flour, baking powder and salt; add to creamed mixture alternately with milk mixture, beating just enough after each addition to keep batter smooth. Combine cinnamon and remaining sugar; sprinkle 1-1/2 teaspoons into a greased 10-in. tube pan. Pour 1/3 of batter into pan. Sprinkle half of remaining cinnamon/sugar; top with 1/3 of batter. Repeat with remaining cinnamon/ sugar and batter. Smooth top with spatula. Bake at 350° for 1 hour and 15 minutes. Cool 10 minutes; remove from pan to a wire rack to cool thoroughly. Yield: 16-20 servings.