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Cinnamon Flop Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 84 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 9 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Cinnamon Flop is a moist, tender cake with a sweet and spicy cinnamon-sugar crust. The batter combines simple pantry staples like flour, sugar, and butter with warming cinnamon and vanilla, baked to golden perfection in a single pan. It’s an easy-to-make dessert or snack that offers a delightful gooey cinnamon topping and soft cake base, perfect served warm.

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt

Wet Ingredients

  • 1 cup milk (can substitute with homemade buttermilk if needed)
  • ½ cup unsalted butter, melted
  • 1 tablespoon vanilla extract

Topping

  • 2 teaspoons ground cinnamon
  • 1 tablespoon brown sugar

Instructions

  1. Preparation: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan with butter or cooking spray to prevent sticking.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until combined well to ensure even distribution of leavening and seasoning.
  3. Add Wet Ingredients: Pour the milk, melted unsalted butter, and vanilla extract into the dry ingredients. Stir gently with a spatula or spoon until the batter is just combined, being careful not to overmix as this could make the cake tough.
  4. Spread Batter: Transfer the batter into the greased baking pan and smooth the surface evenly with a spatula to ensure uniform baking.
  5. Prepare Topping: In a small bowl, thoroughly mix the ground cinnamon and brown sugar. Sprinkle this cinnamon-sugar mixture evenly over the top of the batter, which will create a sweet, spiced crust when baked.
  6. Bake: Place the pan in the preheated oven and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is fully baked and moist.
  7. Cool and Serve: Remove the pan from the oven and allow the cake to cool for a few minutes. Slice into squares and serve warm to enjoy the gooey cinnamon topping and soft, tender cake base.

Notes

  • For a richer flavor, substitute the milk with homemade or store-bought buttermilk.
  • Do not overmix the batter to keep the cake light and tender.
  • Ensure the oven is fully preheated before placing the cake inside for even baking.
  • This cake is best enjoyed warm but can be reheated gently.
  • Store leftovers in an airtight container at room temperature for up to 2 days.

Find it online: https://slsrecipes.com/cinnamon-flop-recipe/