Cinnamon Cake

From the kitchen of Ruth Moore

This recipe is from the late Ruth Marshall Moore. Her daughter Sally has been making it for years and the recipe is copied from her recipe card. Bradley has also made a Norwegian version.


1½ cups sugar
3 eggs
2 cups flour
2 teaspoons baking powder
¾ cup milk
4 tablespoons melted margarine
1 stick (8 tablespoons) melted margarine
brown sugar (better with dark)
cinnamon sugar

Heat oven to 350°F (325°F for glass pan).
Beat eggs and sugar until light yellow and fluffy.
Add flour and baking powder alternating with milk until blended. Do not overbeat.
Fold in the 4 tablespoons of melted margarine.
Pour into 9×13 inch greased pan.
Gently pour or ladle the stick of melted margarine onto top of batter. Sprinkle with brown sugar and then cinnamon sugar.
Bake for 20-25 minutes or until toothpick inserted in center comes out clean.

This page last updated: 6 January 2020 by Bradley Wogsland.