Cinnamon Flop
Discover the charm of classic baking with this Cinnamon Flop recipe—a simple yet irresistibly comforting treat that’s perfect for any occasion. Featuring a soft, tender cake base topped with a rich layer of buttery cinnamon-sugar crumble, this dessert delivers warm, nostalgic flavors in every bite. Ready in just 40 minutes with pantry staples like all-purpose flour, brown sugar, and cinnamon, this easy-to-make recipe is perfect for beginners and seasoned bakers alike. Serve it warm for breakfast, dessert, or an afternoon snack, and let its sweet-spiced aroma fill your kitchen. Whether enjoyed solo or paired with a cup of coffee, this crowd-pleasing cinnamon flop will have everyone coming back for seconds.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 4 tablespoons unsalted butter
- 1 cup milk
- 0.5 cup light brown sugar
- 1.5 teaspoons cinnamon
- 2 tablespoons unsalted butter (for topping)
Instructions
Preheat your oven to 375°F (190°C) and grease an 8x8-inch baking dish.
In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Mix well to distribute the ingredients evenly.
Cut in the 4 tablespoons of unsalted butter using a pastry cutter or fork until the mixture forms coarse crumbs.
Add the milk to the bowl and stir until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Pour the batter into the prepared baking dish, spreading it out evenly with a spatula.
In a small bowl, mix the light brown sugar and cinnamon together for the topping.
Sprinkle the cinnamon-sugar mixture evenly over the batter.
Dot the top with the 2 tablespoons of unsalted butter, breaking it into small pieces.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cinnamon flop to cool for 10 minutes before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
2773 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.6 g | 101% | |
| Saturated Fat | 46.0 g | 230% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 208 mg | 69% | |
| Sodium | 2663 mg | 116% | |
| Total Carbohydrate | 504.5 g | 183% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 312.5 g | ||
| Protein | 33.7 g | 67% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 457 mg | 35% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 798 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
