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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
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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 9x9 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