Cinnamon Flop Cake Recipe

wood board with a square cake on it, cut into 9 squares

Cinnamon Flop Cake is a fluffy coffee cake with a gooey cinnamon brown sugar topping that sinks into the batter. An easy old fashioned cake ready in 30 minutes.

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Course: Dessert

Cuisine: American

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Author: Jennifer Stewart

Ingredients

Cake Batter

1 ½ cups granulated sugar
4 tablespoons butter softened
1 large egg lightly beaten
1 teaspoon vanilla extract
2 cups all purpose flour
2 teaspoons baking powder
¼ teaspoon salt
1 cup milk

Cinnamon Topping

1 cup light brown sugar packed
1 teaspoon cinnamon
4 tablespoons butter melted

Instructions

Preheat oven to 425F. Grease a 9×9 baking pan with nonstick spray
In a mixer, cream the sugar and butter until it’s like sticky sand.
Add in the egg and vanilla. Mix together.
In alternating batches, add the flour and the milk. (start and end with flour)
Pour the batter into the prepared pan and spread into an even layer.
In a small bowl, combine the topping ingredients.
Place topping over the cake batter. Try to get as evenly as possible.
Bake at 425F for 18-20 minutes or until the middle is set and a toothpick comes out mostly clean.
Cool and cut into 9 squares. Serve and enjoy.

Notes

Soften the butter for the batter so it creams easily, but don't melt it.
Use high quality cinnamon like Saigon cinnamon for the best flavor.
Alternate the flour and milk into the batter, starting and ending with the flour to avoid clumps.
Spread the topping around as evenly as you can so every bite gets that gooey cinnamon layer.
Try sliced apples or pears over the topping for a fruity version.

Nutrition