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Cinnamon Swirl Kuchen

 Cinnamon Swirl Kuchen
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.
16-20 ServingsPrep: 20 min. Bake: 1-1/4 hours + cooling


  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 2-1/3 cups sugar, divided
  • 4 eggs
  • 1 cup milk
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 3 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 2 tablespoons ground cinnamon


  • 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

2 of 2

Cinnamon Swirl Kuchen (continued)

Directions (continued)

  • wire rack to cool completely. Yield: 16-20 servings.
Nutritional 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.