Description
This Cinnamon Flop Recipe delivers a moist and tender cake topped with a sweet and spiced cinnamon sugar crust. With simple pantry ingredients and straightforward steps, it’s perfect for a cozy dessert or a comforting snack that everyone will enjoy.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
Wet Ingredients
- 1 cup milk (can substitute with homemade buttermilk if needed)
- ½ cup unsalted butter, melted
- 1 tablespoon vanilla extract
Topping
- 2 teaspoons ground cinnamon
- 1 tablespoon brown sugar
Instructions
- Preparation: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan to prevent the cake from sticking during baking.
- Mix Dry Ingredients: In a large bowl, combine all-purpose flour, granulated sugar, baking powder, and salt. Mix thoroughly to ensure even distribution of ingredients for uniform flavor and texture.
- Add Wet Ingredients: Pour in the milk, melted unsalted butter, and vanilla extract to the dry mixture. Stir gently until just combined, taking care not to overmix to keep the cake tender and light.
- Spread Batter: Evenly spread the batter into the prepared baking pan, smoothing the top to promote even baking.
- Prepare Topping: In a small bowl, combine ground cinnamon and brown sugar until well mixed. Sprinkle this mixture evenly over the batter to create a sweet, spiced crust.
- Bake: Place the pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Cool and Serve: Let the cake cool for a few minutes after removing it from the oven. Slice into squares and serve warm to enjoy the gooey cinnamon topping and moist cake.
Notes
- For a richer flavor, substitute milk with homemade buttermilk as suggested.
- Do not overmix the batter to avoid a dense cake; mix until ingredients are just combined.
- Use unsalted butter to control salt content in the recipe.
- This cake is best enjoyed warm, but can be stored in an airtight container for up to 2 days.
- Adding a scoop of vanilla ice cream on top makes for a delightful dessert option.
