Cinnamon Flop Cake
Tired of the usual coffee cake? Try this easy cinnamon flop cake recipe! It’s a delicious twist on the classic cinnamon roll with a gooey cinnamon part in the middle and fluffy like cake.
Cinnamon Flop Cake Recipe
Are you a fan of cinnamon rolls? How about coffee cakes? If so, you’ll definitely want to try this recipe for Swedish flop cake!
A twist on the classic cinnamon roll, this cake is like the gooey center of a cinnamon roll but more like a cake.
With only 30 minutes to make, it’s the perfect complement to a cup of coffee in the morning or a sweet treat for dessert.
This cake reminds me of some of my favorite cake recipes that are also super easy. My lemonade cake is like summer in your mouth.
And my peach dump cake and cherry dump cake are just as easy to make and all that fruit is so yummy!
Ingredient Notes
- Butter – I like to use unsalted butter so I can control the level of salt in the recipe.
- Cinnamon – Saigon cinnamon has the best flavor. It’s more intense and has a sweeter finish.
- Milk – I like to use whole milk because it adds a richness to the cake but use what you have.
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How to Make Cinnamon Flop Cake
- Cream the sugar and butter together until light and fluffy.
- Add the egg and vanilla and mix together.
- In a large bowl mix the flour, baking powder, and salt in a separate bowl.
- In alternating batches, add the flour mixture and milk to the butter mixture. Pour into a greased 9×9 baking pan.
- Pour the melted butter in the cinnamon and brown sugar. Sprinkle over the cake batter.
- Bake at 425F for 18-20 minutes until the middle is set and a toothpick comes out mostly clean. Remove from the oven and let cool.
For the full recipe and detailed instructions, please see the recipe card at the end of this post.
Cake Variations
- Add in some fruit like apples or pears for a slightly sweeter taste.
- Try 1 -2 teaspoon almond extract instead of vanilla.
- Sprinkle with chopped nuts like walnuts or pecans.
- Add some shredded coconut or chocolate chips.
How long does it last?
Tightly wrap any leftovers or place in an airtight container and store at room temperature for up to 4 days. I love to reheat mine in the oven when I want another slice.
Can I freeze it?
Yes, you can! To freeze it, wrap it tightly in plastic wrap or aluminum foil and then place it in an airtight container or freezer bag. Freeze for up to 3 months. Thaw before serving.
Can I double the recipe?
Yes, you can double the recipe for this fluffy coffee cake if you want to make a larger batch. To do so, simply double all the ingredients.
Bake in a 9×13 inch pan or two 9-inch pan. Baking times will vary so start checking at original bake time until done.
Tips For No Leftovers
- Soften the butter for easier creaming. Don’t use melted butter. Just like making cinnamon honey butter.
- Use high quality cinnamon!
- Alternate adding the flour and milk to the batter, starting and ending with the flour.
- I haven’t tested this reddit recipe with almond flour but I believe it will work.
- Try a fruit topping on your cinnamon flop cake, like some sliced apples or pears on top of the cinnamon sugar mixture before baking.
- Sprinkle some chocolate chips on top of the cinnamon sugar mixture for a decadent twist.
- I used a stand mixer with the paddle attachment to mix the dry ingredients and the wet ingredients.
- When adding the dry ingredients, alternate with the milk, starting and ending with the flour mixture.
If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!
Overall, the cinnamon flop cake recipe is one of those old family recipes that is simple and delicious. It’s a lighter version of a buttery coffee cake that is full of cinnamon flavor.
Cinnamon Flop Cake Recipe
Ingredients
Cake Batter
- 1 1/2 cups granulated sugar
- 4 tablespoons butter softened
- 1 large egg beaten
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup milk
Cinnamon Topping
- 1 cup light brown sugar packed
- 1 teaspoon cinnamon
- 4 tablespoons butter melted
Instructions
- Preheat oven to 425F. Grease a 9×9 baking pan with nonstick spray
- In a mixer, cream the sugar and butter until it’s like sticky sand.
- Add in the egg and vanilla. Mix together.
- In alternating batches, add the flour and the milk. (start and end with flour)
- Pour the batter into the prepared pan and spread into an even layer.
- In a small bowl, combine the topping ingredients.
- Place topping over the cake batter. Try to get as evenly as possible.
- Bake at 425F for 18-20 minutes or until the middle is set and a toothpick comes out mostly clean.
- Cool and cut into 9 squares. Serve and enjoy.
Notes
- Soften the butter for easier creaming. Don't use melted butter. Just like making cinnamon honey butter.
- Use high quality cinnamon!
- Alternate adding the flour and milk to the batter, starting and ending with the flour.
- I haven't tested this reddit recipe with almond flour but I believe it will work.
- Try a fruit topping on your cinnamon flop cake, like some sliced apples or pears on top of the cinnamon sugar mixture before baking.
- Sprinkle some chocolate chips on top of the cinnamon sugar mixture for a decadent twist.
- I used a stand mixer with the paddle attachment to mix the dry ingredients and the wet ingredients.
- When adding the dry ingredients, alternate with the milk, starting and ending with the flour mixture.
Nutrition
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