Kittencal's Easy Cinnamon Flop (Cinnamon Brunch Cake)

From: queen-o-my-kitchen

On Nov 16, 2009

I can always count on a recipe from Kittencal, and this is no exception. I "threw in" some raisins but other than that, used the ingredients exactly as called for. I also use the creamy white glaze, which was a perfect topper and enough to dress it up for the co-worker's birthday I made it for. Everyone raved! I do think I didn't add quite enough salt - how much is a pinch, anyway? - but that is my absolute only change I will make next time... other than to try maybe diced apples or cranberries or blueberries instead of the raisins.

From: crmsonbuterfly

On Nov 13, 2009

absolutely wonderful! i diced a small apple and added it and also added some nutmeg, i used fat free milk. i didnt expect it to be so sticky but it was so delicious i will definately be making this every weekend. next time i make it tho, i think i will reduce the amount of brown sugar because it was pretty sweet but still delicious. i also topped it with slivered almonds because thats what i had on hand. a keeper! always delicious recipe's can be expected from kittencal.

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!