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By: Karen=^..^=
Kittencal's Easy Cinnamon Flop
RECIPE BY: KITTENCAL
Except for the the milk and small amount in the egg, the cake itself has very little fat and using low-fat milk will keep the fat to a minimum, I have stated the egg as optional, I strongly suggest to add it in for a more cake-like texture — If you are looking for a fancy cake to serve then this is not it however for the ease of this cake it is darn good and makes a great weekend brunch cake, it's like a combination of a cake and cinnamon bun all in one, ridiculously simple to make as it's all mixed by hand and takes like 5 minutes to throw together, try adding in some chopped apples or blueberries, raisins or dried cranberries, this recipe is a blank canvas, so go ahead and add in fruit, nuts chocolate chips whatever you wish, and to kick this up a notch drizzle Kittencal's Easy Creamy White Glaze on top --- servings are only estimated 
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Ingredients
TOPPING
- 1/2 cup brown sugar, more if desired
- 1-2 teaspoon cinnamon
- 1/4 cup melted butter
- chopped walnut (optional) or pecan (optional)
Directions
1
Set oven to 350 degrees F.2
Prepare a greased 13 x 9-inch baking dish, or TWO 8 or 9-inch round cake pans (although the batter will seem like it will fit into only one 8 or 9-inch pan, this flop rises very high and will run over the sides if baked in just one pan).3
In a bowl mix the 2 cups flour, 1-1/4 cups white sugar, milk, vanilla or almond extract, baking powder, pinch of salt and egg (if using) until just combined careful not to overmix.4
Pour into prepared baking pan/s.5
Generously spread brown sugar and cinnamon on top.6
If desired sprinkle chopped walnuts or pecans over top.7
Drizzle melted butter over top.8
Bake for 20-25 minutes.
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Featured Reviews for This Recipe
From: Bev
On May 9, 2008
This was by no means a "Flop" at my house! What wonderful flavor! So simple to prepare The aroma that filled my house brought everyone to the kitchen to find out what was in the oven! Kittencal, you know I will be making this one again!! Thanks so much for the wonderful breakfast recipe! — posted Sept 11, 2005 *** Just an update to let you know this recipe remains a favorite in my house! I love to add in an egg for great texture, the almond extract, a few sliced almonds on top and Kittencal's recipe for Really Easy and Good Creamy White Glaze Kittencal's Easy Creamy White Glaze at a pourable consistency to top off the Flop : )
From: Roosie
On May 17, 2004
This is very much like Karen=^..^='s Cinnamon Flop, Cinnamon FLOP, but, in my opinion improved. I just made Karen's recipe a day or two ago and liked it, but thought it could use a couple changes- then I came across this! I don't know if it needs the full 3 tsp baking soda, is my only thing... mine came out a little thick and I had trouble spreading it, perhaps because of this? I halved the recipe and cooked it in an 8" round pan. I like the suggestion for nuts and I like the butter-drizzling method. The cake is very fluffy, and the sweet buttery cinnamony topping tastes like something from a bakery. I used "homemade" half and half (a mix of half cream and half 2% milk), which worked well. I added a touch of vanilla extract. Very good recipe. I like it better cold or at room temperature, which is nice because you don't have to worry about making this right when you want to eat it to get the best flavor. Not that it is hard AT ALL to make. I think that, right now, this is my #1 quick and easy breakfast food. I usually make French toast, pancakes or muffins/quickbreads, but this is even easier than any of those! Thanks for posting.
From: Michelle S.
On Jan 2, 2004
So tasty and easy! I baked this in 2 round 8" pans instead of the 13x9. I also added a teaspoon of vanilla and generous dash of nutmeg to the batter. The smells coming from my oven brought everyone to the kitchen. When I served this the cake was moist and light, the brown sugar and cinnamon mixture had oozed to everypart of the cake. It was breakfast nirvana!
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (232g) Recipe makes 5 servings |
||
| Calories 581 | ||
| Calories from Fat 107 | (18%) | |
| Amount Per Serving | %DV | |
| Total Fat 11.9g | 18% | |
| Saturated Fat 7.3g | 36% | |
| Monounsaturated Fat 3.1g | ||
| Polyunsaturated Fat 0.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 32mg | 10% | |
| Sodium 353mg | 14% | |
| Potassium 227mg | 6% | |
| Total Carbohydrate 113.4g | 37% | |
| Dietary Fiber 1.6g | 6% | |
| Sugars 71.3g | ||
| Protein 7.3g | 14% | |
| Vitamin A 369mcg | 7% | |
| Vitamin B6 0.1mg | 2% | |
| Vitamin B12 0.2mcg | 3% | |
| Vitamin C 1mg | 1% | |
| Vitamin E 0mcg | 1% | |
| Calcium 310mg | 31% | |
| Iron 3mg | 18% | |
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