Cinnamon Flop Cake Recipe

Let me introduce you to the perfect blend of sweet and spice; our delightful Cinnamon Flop Cake. This fluffy, moist dessert is a fantastic twist to your regular vanilla cake. With a rich blend of cinnamon topping, it would have you going for another slice without even realizing it! It’s delicious, it’s decadent, not your average cake.

Perfect for family gatherings, picnics, birthdays, and even just for a self-indulgent treat, this Cinnamon Flop Cake Recipe delivers a sensationally satisfying experience. And, why would you adore it? It’s unique in every way possible, yet so familiar. It’s the recognition you need, it’ll be a star at your next gathering!

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 8 servings
• Yield: 1 Cake

Now that we’ve sorted that out, pop on your aprons as we begin this baking journey!

Ingredients & Equipment You’ll Need

• 2 cups all-purpose flour
• 1.5 cups sugar
• 1/2 cup milk
• 2 tsp baking powder
• 2 large eggs
• 1/4 cup melted butter
• 1/2 cup packed brown sugar
• 2 tbsp cinnamon powder

Equipment

One medium-size baking pan

The star of the show is definitely the cinnamon. It adds that unique warm and sweet flavor to the dish. Be sure to pack a good quality cinnamon right from the gourmet aisle. If you’re not a fan of eggs, a flax egg substitute would work fine.

How To Make Cinnamon Flop Cake

1. Preheat your oven to 350��F (175��C) and grease your baking pan.
2. Blend flour, sugar, milk, baking powder, and eggs in a large mixing bowl.
3. Mix well until all the ingredients are well combined. Spread the batter into the greased baking pan.
4. Prepare the topping by mixing the brown sugar and the cinnamon. Sprinkle this mixture over your batter.
5. Bake for about 30-40 minutes, until the cake passes the toothpick test.
6. Once baked, let the cake cool before slicing it up.

Tips For The Best Results

• Blend the batter thoroughly for the perfect consistency
• For an extra kick, add nuts in the cinnamon topping

Storage Tips

• Best consumed within 2-3 days
• Simpy store it in an airtight container

Frequently Asked Questions

Q: Can I use whole wheat flour instead of all-purpose flour?
A: Yes, you absolutely can. However, it might slightly alter the texture.

Q: Can I use another spice instead of cinnamon?
A: Sure, if you are allergic or simply don’t like cinnamon, nutmeg or ginger would serve as excellent substitutions.

Q: Can I add nuts or dried fruits to this cake?
A: Of course! Pecans, walnuts or cranberries would work wonderfully.

Q: What’s the best way to store this cake?
A: Store the cake at room temperature in an airtight container for up to 3 days. For longer storage, you can refrigerate it.

Q: Is this cake on the heavy side?
A: Not at all, it’s as light and fluffy as a cloud!

Nutritional Facts of Cinnamon Flop Cake

Approximate values per serving (1/8th of the cake): Calories ��� 470Kcal, Carbs ��� 71g, Protein ��� 6g, Fat ��� 19g.

Let’s get something straight, folks. This Cinnamon Flop Cake is worth every calorie. Delectably warm, pleasingly sweet, and amazingly palatable, it’s a dream come true for every dessert lover out there. So go ahead, give it a try and let the magic of this confection take over your senses. Bon app��tit!