Hi! I did use 6 inch pans for the picutre but the recipe was tested for 8 inch pans (just not pictured.) If you want to do 6 inch pans you may need extra layers and to adjust baking time.

This is our 89 year old Moms favorite cake recipe !

She will be 90 the end of next week and I want to make this for her again for our party. In the last year, my brother has developed a gluten intolerance. Do you think gluten free flour would work with this recipe?

Thanks so much !

Thanks for your comment Judith. I’m so glad you enjoyed it.

I made this cake and people went all nostalgic over it!!! Wonderful stories. I will make this again and again. My daughter’s favorite cake is very similar but I substituted cardamom for the cinnamon because there was an allergy at the time. I also add a sprinkle of powdered white pepper to the icing. Gives it just a little edge.

When a cake sinks like that it’s usually one or a combination of a few things:
Over mixing
too much baking soda or baking powder which makes it rise too fast and then affects the structure so it sinks
Not enough flour
Or oven is too hot/ too cold. For about $10 you can get an oven thermometer that will help. I also have had an oven guy come when this happened repeatedly to re-calibrate the oven. Mine was off by 15 degrees and it made a huge difference.

If you put the recipe into chat got and say :
“This recipe is for average altitude. From the point of view of a baker at high altitudes, please make necessary adjustments for high altitude baking situations.” You should be all set in an instant!