CINNAMON FLOP CAKE

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Cinnamon flop cake is so easy and so good!

Cinnamon Flop Cake

Cinnamon flop cake is an old-fashioned recipe your mother or grandmother may have made years ago.  It is really easy and is wonderful for breakfast with coffee.  If you love cinnamon, (my family can’t get enough of it), you will absolutely love this cake.  Make is when you need something in a hurry for dessert because it would be great with whipped cream or ice cream.  It makes a great gift. Just double the recipe and make two and give one to a friend.  It keeps well in a cool spot for several days and is easily reheated in the microwave or oven.  The butter, brown sugar and cinnamon that is added to the top will soak into the cake while it is cooking to make a delicious flavor.  Your house will smell wonderful, too. Don’t ask me why it is called flop cake because I have no idea!  I have added a powdered sugar glaze to this cake but it really does not need it. You might also like to check out our recipe for honey bun cake.

Cinnamon flop cake will quickly become a favorite!

1 cup all-purpose flour

1/2 cup white granulated sugar

1 teaspoon baking powder

1 teaspoon baking soda

2 tablespoons butter, melted

1 teaspoon vanilla extract

3/4 cup buttermilk

1 egg

Topping for Cake:

1/2 cup dark brown sugar

1 1/2 teaspoons ground cinnamon

2 tablespoons butter, melted

Whisk together the flour, baking powder, baking soda and sugar in a bowl.  Stir in melted butter, vanilla extract, buttermilk and egg.  Spray a baking pan with cooking spray. (I found a 10 inch deep dish pie plate is perfect for this cake).  A 9 x 9 baking dish would work, too. Spread cake batter in dish.  In a bowl whisk together the dark brown sugar and cinnamon.  Pour in melted butter and mix until all ingredients are wet.  (I just do this with my hands) Sprinkle over cake batter.  Bake in a preheated 350 degree oven for 30 to 35 minutes until center tests done. Makes 1 layer cake or 6 to 8 cake slices.  Enjoy!

Cinnamon Flop Cake

Cinnamon Flop Cake

Tips on Cinnamon:  Cinnamon should keep for at least six months in a dark cool, dry place. Do not store near heat. Rub a pinch between your fingers and smell to see if fresh or taste it.  Cinnamon  should have a sweet spicy flavor. Cinnamon sticks stay fresh for about a year. Some studies show that cinnamon helps to lower blood pressure and cholesterol levels.

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4.67 from 3 votes

Cinnamon Flop Cake

This old fashioned recipe is easy and absolutely delicious!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Cake, Dessert
Cuisine: American
Keyword: Cinnamon Flop Cake
Servings: 6 servings
Author: The Southern Lady Cooks

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup white granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 tablespoons butter melted
  • 1 teaspoon vanilla extract
  • 3/4 cup buttermilk
  • 1 egg

Topping ingredients for Cake:

  • 1/2 cup dark brown sugar
  • 1 1/2 teaspoons ground cinnamon
  • 2 tablespoons butter melted

Instructions

  • Whisk together the flour, baking powder, baking soda and sugar in a bowl. Stir in melted butter, vanilla extract, buttermilk and egg. Spray a baking pan with cooking spray. (I found a 10 inch deep dish pie plate is perfect for this cake). A 9 x 9 baking dish would work, too. Spread cake batter in dish.
  • In a bowl whisk together the dark brown sugar and cinnamon for topping. Pour in melted butter and mix until all ingredients are wet. (I just do this with my hands) Sprinkle over cake batter. Bake in a preheated 350 degree oven for 30 to 35 minutes until center tests done. Makes 1 layer cake or 6 to 8 cake slices.

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