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

Cook Time: 20

Total Time: 30

Servings: servings

Author: Jennifer Stewart

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.

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.