Cinnamon Cake From the kitchen of Ruth Marshall Moore Previous | Index | Recipes | Next

6 February 2026 - Erlenbach

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. Once upon a time I also made a Norwegian version.

Ingredients:

1½ cups sugar
3 eggs
2 cups flour
2 teaspoons baking powder
¾ cup milk
4 tablespoons melted margarine
Topping-
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.