Description
This Cinnamon Flop Recipe is a delightful, moist cake featuring a spiced cinnamon and brown sugar topping. Perfect for a cozy dessert or a sweet snack, it combines a tender cake base with a gooey cinnamon crust baked to perfection in a simple 9×13-inch pan.
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 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.
- Add Wet Ingredients: Pour the milk, melted unsalted butter, and vanilla extract into the dry mixture. Stir gently until just combined, taking care not to overmix to maintain the cake’s tenderness.
- Spread Batter: Evenly spread the batter into the prepared baking pan and smooth the surface to ensure an even bake.
- Prepare Topping: In a small bowl, mix the ground cinnamon and brown sugar together. Sprinkle this mixture evenly over the batter to create a sweet, spiced crust.
- Bake: Place the pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is fully baked.
- Cool and Serve: Let the cake cool for a few minutes after baking. Slice into squares and serve warm to enjoy the gooey cinnamon topping and moist cake.
Notes
- You can substitute milk with homemade buttermilk for a tangier flavor and softer crumb.
- Do not overmix the batter to keep the cake light and tender.
- Ensure the baking pan is well greased or lined to prevent the cake from sticking.
- The cinnamon topping can be adjusted to taste by increasing or decreasing the amount of cinnamon or brown sugar.
- This cake is best served warm but can be stored in an airtight container for up to 3 days.
