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
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 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.
