Buttery Cinnamon Cake

A yummy gluten-free cinnamon cake with a buttery cinnamon syrup. This can be made into cupcakes, too.

This would be nice in the cold, snowy winter months, with a cup of coffee, tea or hot cocoa.

Buttery Cinnamon Cake (Gluten-free)

2 cups gluten-free flour

1 tsp (or less) xanthan gum

1 TBS baking powder

1 tsp ground cinnamon

3/4 tsp salt

2/3 cup lard, oil, shortening or butter

1 1/3 cups sugar

1 1/2 tsp vanilla extract

3 eggs

2/3 cup milk

Cinnamon Syrup

1/2 cup sugar

1/3 cup plus 1 TBS butter or lard

1/3 cup water

1 tsp vanilla extract

1 tsp ground cinnamon

Preheat oven to 350. Grease a Bundt or 9"x13" pan.

Stir together the first 5 ingredients. In another bowl, stir together lard & sugar. Add vanilla. Add eggs one at a time, and beat until well mixed after each addition.

Add the flour mixture alternatively with the milk. Mix well. Pour batter into pan. Bake for about 40 minutes, or until toothpick inserted comes out clean.

Remove cake from oven and let cool about 10 minutes. While the cake is cooling in the pan, make the syrup by stirring together all the Cinnamon Syrup ingredients into a saucepan until the butter is melted. Remove cake from pan (if you are using a Bundt pan), and poke holes around the top with a fork. Pour warm Cinnamon Syrup into the holes and onto the top and sides of the cake. Sprinkle with powdered sugar.

31 for 21 Blog Challenge!