Kittencal's Easy Cinnamon Flop (Cinnamon Brunch Cake)

From: Katerina

On Oct 31, 2009

This is such a nice simple cake! I halved the recipe (except for the egg), added some walnuts and raisins, and baked at 180C for 25 minutes. It came out great and it's so easy to make. Thank you for sharing, Kittencal, I will definitely make it again.

From: tinatinatina

On Oct 16, 2009

A wonderful cross between cinnamon bun and fluffy cake, it's flavorful, moist, soft, and has just the right amount of chewiness! I third the recipe and baked it in 9X5 loaf pan for 25 minutes. I drizzeled it with the cream cheese frosting from #67256 Best Ever Banana Cake as glaze, and it's simply heavenly! Easy to make and takes very little time to put together, and low fat to boot, this one is definitely a keeper!

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!