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Cinnamon Swirl Kuchen Recipe

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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.

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16-20 Servings
Prep: 20 min. Bake: 1-1/4 hours + cooling

Ingredients

1/2 cup butter, softened
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 bowl, cream the butter, shortening and 2 cups sugar until light and 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 one-third of batter into pan. Sprinkle half of remaining cinnamon-sugar; top with one-third of batter. Repeat with remaining cinnamon-sugar and batter. Smooth top with spatula. Bake at 350° for 1-1/4 hours. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Yield: 16-20 servings.

Nutrition Facts: 1 serving (1 slice) equals 268 calories, 11 g fat (5 g saturated fat), 56 mg cholesterol, 244 mg sodium, 39 g carbohydrate, 1 g fiber, 4 g protein.

Cinnamon Swirl Kuchen published in Grandma's Great Desserts Cookbook , p36

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