Cinnamon Swirl Kuchen Recipe

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Cinnamon Swirl Kuchen Recipe
Cinnamon Swirl Kuchen Recipe photo by Taste of Home
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Cinnamon Swirl Kuchen Recipe

Read Reviews
4 1 1
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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.
MAKES:
16-20 servings
TOTAL TIME:
Prep: 20 min. Bake: 1-1/4 hours + cooling
MAKES:
16-20 servings
TOTAL TIME:
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 large eggs
  • 1 cup whole 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.
Originally published as Cinnamon Swirl Kuchen in Grandma's Great Desserts Cookbook 1992, p36

Nutritional Facts

1 slice: 268 calories, 11g fat (5g saturated fat), 56mg cholesterol, 244mg sodium, 39g carbohydrate (24g sugars, 1g fiber), 4g protein.

  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 2-1/3 cups sugar, divided
  • 4 large eggs
  • 1 cup whole milk
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 2 tablespoons ground cinnamon
  1. 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.
  2. 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.
  3. 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.
Originally published as Cinnamon Swirl Kuchen in Grandma's Great Desserts Cookbook 1992, p36

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karlyoh User ID: 1369764 202148
Reviewed Jan. 1, 2010

"Great flavor but a little dry. Next time I might try adding a bit of sour cream to add flavor and help keep the cake moist"

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