Cinnamon Flop Cake
This Cinnamon Flop Cake comes from my grandmother’s recipe collection, where I found it on an old newspaper clipping dated 1971. The recipe was simply called “Cinnamon Flop,” and I thought the name was so interesting that I just had to try it!
It turned out to be a delicious, old-fashioned cinnamon coffee cake with a soft, tender crumb and a buttery brown sugar cinnamon topping. A light vanilla glaze drizzled over the cake makes it even more delicious. It’s wonderful served warm with a cup of coffee or as an easy dessert.
Why You’ll Love This Cinnamon Flop Cake
This cake is incredibly easy to make with simple baking ingredients you probably already have in your kitchen. There’s no mixer needed because the batter is mixed completely by hand. The combination of dark brown sugar, butter, and plenty of cinnamon creates a sweet, buttery topping as the cake bakes. It’s especially delicious served slightly warm with the vanilla glaze drizzled over the top. And if you love vintage recipes, this one comes straight from my grandmother’s recipe collection and is dated 1971.
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What You Need
Ingredient Notes
Salted butter: Butter is used in both the cake batter and the cinnamon brown sugar topping. Melt half for the batter and save the remaining butter for dotting over the top.
Granulated sugar: This goes in the batter, then brown sugar is on top.
Eggs: Make sure you use large eggs and at room temperature.
All-purpose flour: Regular all-purpose flour gives this cake its soft but sturdy texture.
Baking powder: Provides the leavening that helps the cake rise.
Milk: Adds moisture and helps create a tender crumb.
Dark brown sugar: Sprinkle it over the batter before baking for a rich, caramel-like sweetness.
Ground cinnamon: Don’t be shy with the cinnamon! The original recipe simply called for “plenty of ground cinnamon,” which is still good advice.
Vanilla glaze: A simple mixture of powdered sugar, milk, and vanilla is drizzled over the cake while it’s still slightly warm.
How to Make Cinnamon Flop Cake
Start by mixing melted butter and granulated sugar by hand, then stir in the eggs. Whisk the dry ingredients together separately and add them to the butter mixture alternately with the milk.
Spread the batter into a buttered 9-inch square pan. Sprinkle the top with dark brown sugar, dot with butter, and sprinkle generously with cinnamon. Bake until golden and a toothpick inserted into the center comes out clean.
Let the cake cool slightly, then whisk together the vanilla glaze and drizzle it over the warm cake. Cut into squares and serve.
Quick Tips
Mix the batter by hand. You don’t need an electric mixer for this old-fashioned cake. Once you begin adding the flour, stir only until everything is combined so you don’t overmix the batter.
Be generous with the cinnamon. That’s actually how my grandmother’s original recipe described the amount: “plenty of ground cinnamon.”
Start checking the cake around 30 minutes. It’s ready when a toothpick inserted into the center comes out clean. And if you can, enjoy a piece while it’s still slightly warm. That’s when Cinnamon Flop Cake is especially good!
Frequently Asked Questions
What is Cinnamon Flop Cake?
Cinnamon Flop is an old-fashioned cake topped with butter, brown sugar, and cinnamon before baking. It’s similar to a simple cinnamon coffee cake and is especially good served warm.
Why is it called Cinnamon Flop?
“Cinnamon Flop” is the name written on my grandmother’s recipe from 1971. There are several versions of old-fashioned flop cakes, but exactly how the unusual name originated isn’t completely clear. Whatever the reason for the name, it’s a wonderfully simple cinnamon cake!
Do I need a mixer?
No. In fact, I recommend mixing this cake by hand. All you need is a bowl, whisk, and spoon or spatula.
Can I use light brown sugar instead of dark brown sugar?
Yes. Light brown sugar will work, although I prefer dark brown sugar because its deeper molasses flavor is especially good with the cinnamon.
What size pan should I use?
Use a 9-inch square baking pan. This recipe was tested using that size pan.
Can I leave off the glaze?
Absolutely. The cake is delicious with just the buttery brown sugar cinnamon topping. I added the vanilla glaze for a little extra sweetness and because it looks pretty drizzled over the cake.
How should I store Cinnamon Flop Cake?
Store the cake tightly covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. For the best texture, bring refrigerated pieces to room temperature or warm them briefly before serving.
Funny enough, this Cinnamon Flop was almost a flop! The original 1971 recipe called for baking it at 400°F, which was much too hot. After lowering the temperature to 350°F, it turned out perfectly soft, tender and delicious. I’m so glad I gave this little recipe from my grandmother’s collection a try, and I hope you enjoy it as much as we did!
You can also watch me make Cinnamon Flop in Episode 3 of my My Grandmother’s Recipes video series on Instagram, Facebook and TikTok!
Cinnamon Flop
Ingredients
- ½ cup salted butter, divided, divided
- 1½ cups granulated sugar
- 2 large eggs, room temperature, well beaten
- 2¼ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 cup milk
- dark brown sugar, to taste
- Ground cinnamon, for sprinkling
For the Glaze
- ½ cup powdered sugar
- 1 tablespoon milk
- ¼ teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F. Butter a 9-inch square baking pan.
- Melt 4 tablespoons of the butter. In a large bowl, mix the melted butter and granulated sugar by hand until combined. Stir in the eggs.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Add the flour mixture to the butter mixture alternately with the milk, beginning and ending with the flour mixture. Mix by hand just until combined.
- Spread the batter evenly in the prepared pan. Sprinkle the brown sugar evenly over the top. Cut the remaining 4 tablespoons butter into small pieces and dot over the brown sugar. Sprinkle generously with cinnamon.
- Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool slightly. Meanwhile, whisk together the powdered sugar, milk, and vanilla until smooth. Drizzle the glaze over the warm cake. Serve warm, cut into squares.
- Store Cinnamon Flop tightly covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. For the best texture, bring refrigerated pieces to room temperature or warm them briefly before serving.
could I plump raisins in rum, stain and use them in cake? has anyone done that?