Description
Cinnamon Flop is a cozy, moist cake featuring a tender crumb sprinkled with a sweet cinnamon and brown sugar topping. Perfect for a comforting dessert or a warm snack, this easy-to-make bake combines simple pantry ingredients with classic cinnamon flavor, baked to golden perfection.
Ingredients
Scale
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)
- ½ cup unsalted butter, melted
- 1 tablespoon vanilla extract
Topping
- 2 teaspoons ground cinnamon
- 1 tablespoon brown sugar
Instructions
- Preparation: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan to prevent the cake from sticking during baking.
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Mix thoroughly to ensure even distribution for consistent flavor and texture throughout the cake.
- Add Wet Ingredients: Pour the milk, melted unsalted butter, and vanilla extract into the dry mixture. Stir gently until just combined, being careful not to overmix to maintain a tender crumb.
- Spread Batter: Evenly spread the batter into the prepared baking pan, smoothing out the surface to create an even layer for baking.
- Prepare Topping: In a small bowl, combine the ground cinnamon and brown sugar thoroughly. Sprinkle this mixture evenly over the top of the batter to form a sweet, spiced crust.
- Bake: Place the pan in the preheated oven and bake for 30-35 minutes. Check doneness by inserting a toothpick into the center of the cake; it should come out clean when the cake is fully baked.
- Cool and Serve: Allow the cake to cool for a few minutes after baking. Slice into squares and serve warm to enjoy the gooey cinnamon topping with the moist, tender cake base.
Notes
- Substitute buttermilk for milk to add extra moisture and slight tanginess to the cake.
- Be cautious not to overmix the batter as this can result in a dense texture.
- Use unsalted butter to control the saltiness in the recipe, but salted butter can be used if preferred by reducing added salt slightly.
- For an added crunch, consider sprinkling chopped nuts like pecans or walnuts over the cinnamon sugar topping before baking.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
