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 a cake-like texture.

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!

Why You Will Love This Recipe

• Super easy to make.
• Just a few simple ingredients.
• Reminds me of fluffy cinnamon rolls.
• Perfect for breakfast or dessert!

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.

Egg – 1 large egg

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.

Milk – Use your favorite milk. I prefer whole milk for the richness.

Salt – I always use Kosher salt. Table salt or regular iodized salt can give it a salty flavor.

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

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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.

Cinnamon Flop 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.

Can you freeze cinnamon flop cake?

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 you 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.

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).

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!

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. So, next time you’re in the mood for something sweet, cinnamon flop cake is a great for any occasion. The buttery brown sugar and cinnamon topping make it a bit of an obsession for anyone who loves cinnamon rolls or coffee cakes.

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