506 Reviews of Kittencal's Easy Cinnamon Flop (Cinnamon Brunch Cake)

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!

From: teapotter

On Oct 7, 2004

This was good! Simple, no fussing needed, common ingredients and actually quite low in fat if that is important to you. I think though that even at 8 servings as I cut them, they are pretty generous so I disagree with the 5 to 6 servings size given. I used evaporated milk for liquid and divided the batter between 2 8inch round pans like another reviewer did since I couldn't find my big pan. I used a full 2 tsp cinnamon and it was perfect for my taste. In the two pans, it took just under 20 minutes to bake. Careful when mixing this type of batter though since it is more like a muffin batter than a cake so you will make it tough if you overmix it.

From: Domestic Engineer

On Apr 18, 2006

This is a fabulous recipe for three reasons. First, it tastes great! Second, it's fast. Third, it is made with ingredients that are usually on hand. Wow! In my house we now call this recipe Cinnabon Coffee Cake - especially when topped with the white glaze (Kittencal's Easy Creamy White Glaze). I have made this recipe twice now, and my family loves it! I varied it just a bit the second time and like it even better. I added 1/8 tsp nutmeg, a pinch of allspice, and ~1/2 tsp cinnamon to the batter. I used half-and-half instead of milk (which I used the first time I made it); both times I used 1-1/4 cups plus 2 T. I swirled it the first time and layered it the second time. I like it layered the best. I just poured in 1/2 the batter (into a 11 x 7 pan, makes it a bit thicker — I like it better), then I topped it with brown sugar and cinnamon. I then poured the remaining batter on top, and topped it with brown sugar, cinnamon, and melted butter. Thanks Kittencal for a great, easy, and fast recipe!!

From: ~Savannah~

On Mar 30, 2006

I made this yesterday to take to my sisters place. What a wonderful and easy recipe!! Thank you KITTENCAL! I shall be making this again I added an egg in the batter, as well as 1 tsp cinnamon powder, 1/4 tsp nutmeg. If you mix all your dry ingrediants, then all your wet before you combine them, you are less likely to overmix. Make sure you use UNsalted butter on the top (otherwise, you'll taste the salt - trust me - whether or not you omit it in the batter)I made this in a 10.5 inch round cake pan, therefore had to bake it longer (34-40 mins)and served it warm with ice-cream.. (yummyyyyy!)I think the serving size is much larger than 5-6 more like 12...but I guess it depends on how hungry the family is huh? :D Oh... I added Walnuts to the top..it was very, very good!

From: gnome woman

On Nov 8, 2005

This is an excellent recipe for brunch, but I did make a few changes...in the dough portion I reduced the sugar to 2/3 cup, added the 1 egg and vanilla, and used buttermilk, since this is what I had on hand. Also I reduced the topping brown sugar to 1/4 cup...my family is full of diabetics and these changes were for health purposes, but I found that I liked the cake better with the lesser amounts of sugar.....have made it twice in 2 weeks, and passed the recipe on to others.....thanks for a keeper.

From: Heather Reynolds in Virginia

On Mar 29, 2006

YUM! Let me just say that again YUM! I followed the directions to the letter EXCEPT just after i sprinkled the top with the brown sugar/cinnamon mix and drizzled with butter I very gently ran a butter knife back and forth over the top to give it a "Pretty" Look. I also added icing after i let it cool for 10 minutes. I used 3/4 Cup powdered sugar...1/4 teaspoon vanilla and 3 or mor teaspoons of milk/whipping cream or half and half Let me say it again YUM!!! and not to mention EASY!! This is perfect for company because its so fast, easy, pretty to present and nice one dish and and did i mention it was YUMMY!! thanks for sharing this. It is a keeper for sure

From: Ms*Bindy

On May 7, 2006

Wow! I made this yesterday. I accidently melted the brown sugar and cinnamon into the butter, and baked it with a layer of syrup over the top. My mistake was ok..everyone loved it. But, because I had done it wrong, I just had to make it again today...the right way. Well, almost....I used soy milk and replaced the butter with Smart Balance spread so I could have it cholesterol-free. This disappers very fast. I tried to 'protect' a piece for my oldest DD who was not home when I made it, and all I could save was a little tiny corner. And this morning, my 18-mo old just sat in front of the oven watching it bake...she knew what it was this morning, and as soon as the buzzer went off, she dragged over her chair and climbed in. It was hard to hold her off long enough for the flop to cool.

From: skunk galloway

On Jul 24, 2004

Wonderful. Was more like a combo of tea biscuit and cake with buttery cinnamom topping.....we used the egg. Yes, the batter is thick and we had to spread it carefully over the length of the pan, but it rises wonderfully. Even with the sugar topping, not overly sweet, just right for breakfast, or teatime. We will make again and again!

From: A cook named Lars

On Feb 2, 2008

Regarding rubbery texture... this is like a muffin recipe... You must just mix the ingredients until moistened. Some flecks of dry flour is okay. Over mixing will result in a less tender crumb.