Description
This Cinnamon Flop Recipe is a simple and delightful cinnamon-spiced cake that’s perfect for a cozy dessert or sweet snack. With a moist, tender crumb and a sweet cinnamon-sugar topping, it offers a comforting blend of flavors in every bite. Easy to prepare and baked to perfection, this cake serves nine and pairs beautifully with coffee or tea.
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 if needed)
- 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 thoroughly to prevent sticking during the baking process.
- Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Stir them together evenly to ensure consistent flavor and texture throughout the batter.
- Add Wet Ingredients: Pour in the milk, melted unsalted butter, and vanilla extract to the dry ingredient mixture. Gently stir until just combined, taking care not to overmix to maintain a tender cake texture.
- Spread Batter: Evenly spread the batter into the prepared baking pan, smoothing the surface with a spatula for an even bake.
- Prepare Topping: In a small bowl, mix the ground cinnamon and brown sugar thoroughly. Sprinkle this cinnamon-sugar mixture evenly over the batter’s surface to create a sweet, spiced crust once baked.
- Bake: Place the baking pan in the preheated oven and bake for 30 to 35 minutes. Check for doneness by inserting a toothpick into the center; 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 the cake into squares and serve warm to enjoy the gooey cinnamon topping along with the moist cake underneath.
Notes
- For a richer flavor, substitute the milk with homemade buttermilk as suggested.
- Ensure not to overmix the batter to keep the cake tender and light.
- If desired, serve with a drizzle of vanilla glaze or a scoop of vanilla ice cream for an indulgent treat.
- This cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
- Use unsalted butter to better control the overall salt content in the recipe.
