Cinnamon Flop

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This old-fashioned Cinnamon Flop Cake is soft and tender with a buttery brown sugar cinnamon topping and a sweet vanilla glaze. An easy vintage recipe from my grandmother’s recipe box, dated 1971!

Course Baking, Dessert, Snack

Cuisine American

Diet Vegetarian

Prep Time 20

Cook Time 35

Servings servings

Calories 390kcal

Author Lise Sullivan Ode

Equipment

1 Wilton Premium Non-Stick 9-Inch Square Baking Pan

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.

Notes

The original recipe calls for 1 cup of brown sugar for the topping, which I found to be much too much. Sprinkle the brown sugar over the top according to your preference. I think about ⅓ cup is just the right amount.

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