The Cinnamon cake. Simple, Easy, Delicious Cake
IT’S TIME TO GET READY FOR THE BEACH
Every summer, for at least 26 years, with one or two exceptions, we have taken the family to the beach for a family vacation. One exception being 2004 when we took the family to Italy, to get a better understanding of their roots and meet some family but that’s for a different story!
Vince, our oldest grandchild was not quite 2 and this year he will be turning 30 and that is what was the beginning of our family beach vacations. While we started out renting one house for just what was then a small family group, we are now are renting a few houses for a group that at some time during the week will number 21. It is one of the most enjoyable times of the year and the children, grandchildren and great-grandchildren look forward to it. It usually is the topic of conversation at Christmas when we are all together.
With so many of us, we never even think about going out to eat. Each family picks a night to cook, and it is their menu and their music. For 2 years now the grandchildren cooked. We have never had anything less than a delicious meal. But the main ingredient is that we all eat together.
I like to prepare a few things in advance and since this is the beach and we are on vacation, and I like to indulge in something sweet for breakfast I am getting ready to make this little recipe. Wrapped well and frozen it will be ready for a breakfast treat to share. Gary, our sil, is usually the egg and bacon maker and as people wake up and meander over to our house for breakfast other things are added to the menu. But we are all down on the beach by 10:30 and there we will stay for the day.
Follow along and I’ll tell you more about our week.
For the Cake:
- 1 2/3 cups flour
- pinch of salt
- ½ cup shortening – room temp
- butter for greasing
- 1 tb baking powder
- ½ cup sugar + 2 tb
- 1 egg
For the Topping:
- 3 tb flour
- 1 tb ground cinnamon
- pinch of salt
- 3 tb sugar
- pinch of nutmeg
- 3 tb shortening
- Preheat oven to 400º
- Grease a 9 or 10-inch cake pan and line bottom with parchment paper.
- It’s best to first make the topping – by sifting the dry ingredients together and rubbing in the shortening with your fingers to make crumbs.
- To make the cake: Sift the dry ingredients into a bowl and add the shortening, egg, and milk. Beat for 1 minute with a wooden spoon until smooth and then transfer to the prepared pan.
- Sprinkle evenly with the prepared topping and bake until well risen, about 25 minutes.
- The actual time will depend on the size of the pan you use.(The crumb mixture because of the sugar will be very hot so don’t try to test by pressing down with your finger to test for doneness. Sadly, a lesson I learned).
NOTE: This actually is a very simple cake and is best served warm, alone or, possibly, with a side of whipped cream or fresh fruit.