Cinnamon Flop Cake

Looking for a sweet and cinnamon-y breakfast or dessert treat? 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.

better than angel food 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!

main ingredients for cake like cups flour, pinch salt, cups sugar, tablespoons of butter

Ingredients Needed

Sugar – This recipe uses a combination of white sugar and light brown sugar.

Butter – Unsalted butter is best. If you only have unsalted, leave out additional salt.

Flour – All purpose flour. I haven’t tested this with alternative flours.

Vanilla – Substitute almond extract for the vanilla extract if desired.

Baking powder – This makes the cake light and fluffy. Substitute self-rising flour and leave this out.

Ground cinnamon – Saigon or Vietnamese cinnamon has the best flavor in my opinion!

Pantry staples – Large egg, milk, salt.

Looking for more leftover worthy dishes? Follow LTB on Pinterest and pin to a board!

How to Make Cinnamon Flop Cake

First: Preheat oven to 425F. Grease a 9 x 9 cake pan. Cream the sugar and butter. Add the egg, vanilla extract. Mix to combine.

Second: In a large bowl mix the flour, baking powder, and salt. In alternating batches, add the flour mixture and milk.

Third: Pour into a greased 9×9 baking pan. Make the topping in a small bowl and sprinkle over the cake batter.

Fourth: 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 baking instructions, please see the recipe card at the end of this post.

bernhard's post is getting a lot of attention from reddit bakers

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.

plate of cinnamon flop cake

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.

slice of cinnamon flop cake

How long does it take to bake an 8 inch cake?

The baking time for an 8-inch cake will depend on the recipe and the oven being used. This cinnamon flop cake is a 9×9 technically but you can use a deep 8×8 pan.

In general, an 8-inch cake will take between 20 and 35 minutes to bake at a temperature of 350°F to 375°F (175°C to 190°C).

overhead pic of cinnamon flop cake

What is the best temperature to bake 8 inch cakes?

The best temperature to bake an 8-inch cake is usually between 350°F to 375°F (175°C to 190°C). However, the exact temperature may vary depending on the recipe and the type of oven being used.

It’s always important to refer to the specific recipe you are using for directions or tips on baking temperature and time, as different recipes may have different requirements.

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!

collage of cinnamon flop cake pictures

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 on a cutting board

Cinnamon Flop Cake Recipe

This easy cinnamon flop cake is a gooey cinnamon roll twist on a buttery coffee cake. Perfect for breakfast or dessert!
4.67 from 3 votes
Print Pin Rate
Course: Desserts
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 9 servings
Calories: 422kcal
Author: Jennifer Stewart

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

Serving: 1g | Calories: 422kcal | Carbohydrates: 76g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Cholesterol: 50mg | Sodium: 276mg | Fiber: 1g | Sugar: 54g

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4.67 from 3 votes (3 ratings without comment)

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