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Cinnamon Bear’s Bakery in Emory specializes in delicious handmade, fresh-baked items. Cinnamon rolls and Italian cream cake are the most popular items, but they also make cookies, fried pies, breads, and cakes.

The bakery sells many other items for inspired homemakers, from aprons to fresh eggs and grass-fed meats to homemade cheeses and peanut butters.

The store also offers old-fashioned mercantile items and tasty sandwiches on freshly-baked bread. Don’t forget to pick up some local honey or a jar of jellies or preserves from the store's wide selection. 

Visitors wanting to enjoy more homemade items can enjoy breakfast or lunch from the bakery Wednesday through Saturday, 7 a.m. to 5 p.m. Carry-out is available. For information about the bakery or to place an order, call (903) 473-0122.

Proprietor Tammy Kulp shares a recipe for her delicious Kentucky Butter Cake, made with items available from the grocery store. One of the ingredients is soured milk, an alternative to buttermilk. Both contain acid, which helps the cake rise in the oven.

To make soured milk, Kulp recommends mixing one cup of milk with one teaspoon apple cider vinegar. Wait 10 minutes for the milk to acidify. White vinegar or lemon juice can also sour the milk.

To serve, slice the cake and serve with fresh fruit, or drizzle preserves over the top for extra summer flavor. Freshly sliced strawberries, peaches, plums, figs, or nectarines are excellent additions to this satisfying recipe.

Kentucky Butter Cake Recipe

2 cups sugar

1 cup butter

4 eggs

1 cup soured milk

2 tsp vanilla

1 tsp salt

1/2 tsp. salt

3 cups flour

Cream butter and sugar. Add eggs and beat well. Add remaining ingredients and beat well again. Put into a large bundt pan, well-greased and floured.

Bake cake at 325 degrees for approximately 30 minutes or until a toothpick comes clean when poked into the cracks on the top of the cake.

Ingredients for sauce:

3/4 cup sugar

3 tbsp. water

1/3 cup butter

2 tsp. vanilla

Poke holes in the cake while still in the pan and while still hot. A fork works best. Heat the sauce until boiling then pour over the cake. When the cake is almost cooled, gently loosen the sides and invert the pan, removing the cake from the pan.

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