If you have a soft spot for warm, spiced treats that feel like a cozy hug on a plate, you are going to adore this Cinnamon Flop Recipe. It’s a wonderfully simple yet irresistibly flavorful cake that combines a tender crumb with a sweet cinnamon topping that melts right into every bite. Whether you are baking for a lazy Sunday brunch or a casual get-together, this recipe delivers comforting satisfaction with minimal fuss, making it a definite favorite to keep in your baking repertoire.
Ingredients You’ll Need
This Cinnamon Flop Recipe shows that sometimes the simplest ingredients come together to create magic. Each element plays its role perfectly to build that luscious texture and mouthwatering cinnamon sweetness.
- 2 cups all-purpose flour: The foundation of your cake’s soft and fluffy texture.
- 1 cup granulated sugar: Adds just the right amount of sweetness without overpowering the spice.
- 1 tablespoon baking powder: Helps the cake rise beautifully for a light, airy crumb.
- ½ teaspoon salt: Enhances all the flavors, balancing sweetness and spice.
- 1 cup milk: Creates a moist batter; homemade buttermilk can add a tangy depth if preferred.
- ½ cup unsalted butter, melted: Provides richness and a tender crumb that melts in your mouth.
- 1 tablespoon vanilla extract: Brings warmth and rounds out the flavor profile.
- 2 teaspoons ground cinnamon: Infuses the cake with that irresistible, cozy spice.
- 1 tablespoon brown sugar: Gives the cinnamon topping a caramel-like sweetness and slight chewiness.
How to Make Cinnamon Flop Recipe
Step 1: Prepare Your Pan and Oven
Start by heating your oven to 350°F (175°C). Grease a 9×13-inch baking pan thoroughly so the cake doesn’t stick and slides out perfectly once baked.
Step 2: Mix Your Dry Ingredients
Grab a large bowl and whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Mixing these well ensures that every bite of your Cinnamon Flop Recipe is consistently flavorful and textures flawlessly.
Step 3: Add Wet Ingredients
Pour in your milk, melted unsalted butter, and vanilla extract to the dry mix. Stir gently until the batter just comes together—overmixing can make your cake tough, so keep it light and fluffy!
Step 4: Spread the Batter
Pour the batter into your prepared pan and smooth the surface with a spatula. This helps the cake bake evenly and develop a lovely crumb.
Step 5: Create and Sprinkle the Topping
In a small bowl, combine the ground cinnamon with brown sugar. Sprinkle this mixture evenly over the top of the batter, setting the stage for that signature sweet, spiced crust that makes the Cinnamon Flop Recipe so satisfying.
Step 6: Bake to Perfection
Place your pan in the oven and bake for 30 to 35 minutes. Keep an eye on it and check by inserting a toothpick in the center—when it comes out clean, your cake is perfectly baked and ready for the next step.
Step 7: Cool and Slice
Let the cake sit for a few minutes after baking to firm up slightly. Slice into squares and serve warm to fully enjoy the luscious cinnamon topping alongside the soft, moist cake base.
How to Serve Cinnamon Flop Recipe
Garnishes
Top your Cinnamon Flop with a dollop of whipped cream or a drizzle of honey for added sweetness and richness. A sprinkle of powdered sugar can add a pretty finishing touch if you want to impress guests.
Side Dishes
This cake pairs wonderfully with a hot cup of coffee or spiced chai tea. For a heartier brunch, serve alongside fresh fruit or a simple yogurt parfait to balance the sweet cinnamon flavors.
Creamy Ways to Present
Transform your Cinnamon Flop slices into decadent desserts by serving them warmed with a scoop of vanilla ice cream or a spoonful of creamy custard. It’s a luscious treat that turns this humble cake into a showstopper.
Make Ahead and Storage
Storing Leftovers
Keep leftover Cinnamon Flop covered tightly with plastic wrap or in an airtight container at room temperature for up to 2 days. This helps maintain the cake’s moisture and that gooey cinnamon topping.
Freezing
You can freeze the Cinnamon Flop in individual portions or whole. Wrap pieces tightly in plastic wrap and foil, then place in a freezer-safe container. It freezes well for up to 2 months without losing flavor or texture.
Reheating
Warm your slices gently in the microwave or oven before serving. This brings the cinnamon topping back to its melty, delightful state and revives the soft, tender cake beneath.
FAQs
Can I use buttermilk instead of regular milk?
Absolutely! Using homemade buttermilk in this Cinnamon Flop Recipe adds a lovely tanginess and helps make the cake extra tender and moist.
Is it possible to make this cake gluten-free?
Yes, you can substitute gluten-free all-purpose flour blends for the regular flour. Just ensure the blend contains xanthan gum to maintain texture close to the original.
Can I add nuts or raisins to the batter?
Definitely! Chopped pecans or walnuts and raisins can add wonderful crunch and bursts of flavor—just fold them in gently before pouring the batter into the pan.
Why is it called Cinnamon Flop Recipe?
The name hints at its super-soft, almost “floppy” texture combined with a generous cinnamon topping that flops deliciously over each slice—a true comfort dessert.
What’s the best way to serve it warm?
Heating individual slices in the microwave for 20 to 30 seconds or warming the entire pan in a low oven brings out the cinnamon aroma beautifully and melts the topping so it’s irresistibly gooey.
Final Thoughts
There’s something truly heartwarming about the Cinnamon Flop Recipe that makes it more than just a cake—it’s a cozy experience you’ll want to share with family and friends. Baking this treat is straightforward, rewarding, and results in a dish that feels like a homemade hug. I hope you give this recipe a try soon and enjoy every delightful bite of cinnamon-sweet goodness!
Print
Cinnamon Flop Recipe
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Total Time: 40-45 minutes
- Yield: 9 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Cinnamon Flop Recipe is a moist and tender cake with a delightful cinnamon-sugar topping that creates a sweet, gooey crust. Perfect for serving warm as a comforting dessert or a sweet breakfast treat, this easy-to-make cake combines simple pantry ingredients with a soft texture and aromatic cinnamon flavor.
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
- 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 of ingredients for consistent flavor and texture throughout the cake.
- Add Wet Ingredients: Pour in the milk, melted unsalted butter, and vanilla extract into the dry mixture. Stir gently until just combined—avoid overmixing as this helps keep the cake tender and light.
- Spread Batter: Pour and evenly spread the batter into the prepared 9×13-inch baking pan. Smooth the surface with a spatula to ensure even baking.
- Prepare Topping: In a small bowl, mix the ground cinnamon and brown sugar thoroughly. Sprinkle this mixture evenly over the surface of the batter to create a sweet, spiced crust that will caramelize during baking.
- Bake: Place the pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean, indicating that the cake is fully cooked.
- Cool and Serve: Allow the cake to cool for a few minutes after removing it from the oven. Slice into squares and serve warm to enjoy the moist cake paired with the gooey cinnamon topping.
Notes
- For a richer flavor, substitute the milk with homemade or store-bought buttermilk.
- Do not overmix the batter to ensure a light and tender crumb.
- The cinnamon-sugar topping creates a deliciously gooey crust—be sure to sprinkle evenly.
- This cake is best served warm but can also be enjoyed at room temperature.
- You can store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
