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Cinnamon Swirl Kuchen
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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
In a large mixing 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
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Printed from tasteofhome.com Oct 13, 2008Copyright Reiman Media Group, Inc © 2008 |