Cinnamon Flop Cake

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.


  • Topping:
  • 1 cup brown sugar
  • 1/4 cup (1/2 stick) unsalted butter, room temperature
  • 1/2 teaspoon cinnamon
  • Dough:
  • 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


  1. Preheat oven to 425º F and lightly grease an 8×8-inch baking dish with butter or non-stick spray.
  2. Start with making the topping by cutting butter into brown sugar and cinnamon until mixture is crumbly.
  3. In a medium bowl, whisk together flour, baking powder and salt, then set aside.
  4. In a separate bowl or mixer, cream together butter and sugar until mixture resembles snow, then beat in egg and vanilla extract.
  5. Alternate between adding the dry ingredients and the milk, beginning and ending with the flour mixture.
  6. Transfer batter to greased baking dish, then sprinkle brown sugar topping over the surface.
  7. 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).
  8. Let cool 15 minutes before serving, then slice, serve and enjoy!

Recipe adapted from American Heritage Cooking