While it might look like your run-of-the-mill coffee cake at first, let us tell you, this cinnamon flop cake is so much better! If you haven’t heard of a flop cake before, it’s a spinoff of Swedish flop cake (a cream-filled, powdered sugar-topped cake) that skips the cream filling and focuses mainly on the buttery brown sugar topping.
- 1 cup brown sugar
- 1/4 cup (1/2 stick) unsalted butter, room temperature
- 1/2 teaspoon cinnamon
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/2 cups sugar
- 2 tablespoons unsalted butter, room temperature
- 1 egg, beaten
- 1/2 teaspoon vanilla extract
- 1 cup whole milk
- Preheat oven to 425º F and lightly grease an 8×8-inch baking dish with butter or non-stick spray.
- Start with making the topping by cutting butter into brown sugar and cinnamon until mixture is crumbly.
- In a medium bowl, whisk together flour, baking powder and salt, then set aside.
- In a separate bowl or mixer, cream together butter and sugar until mixture resembles snow, then beat in egg and vanilla extract.
- Alternate between adding the dry ingredients and the milk, beginning and ending with the flour mixture.
- Transfer batter to greased baking dish, then sprinkle brown sugar topping over the surface.
- Place baking dish in oven and bake for 25-30 minutes, or until toothpick inserted in center comes out with white crumbs (it won’t come out fully clean, because of the topping).
- Let cool 15 minutes before serving, then slice, serve and enjoy!
Recipe adapted from American Heritage Cooking