Cinnamon Flop is an old-fashioned breakfast cake that deserves a new time in the limelight! A tender, moist cake is baked underneath a mountain of brown sugar streusel! It is sweet and the perfect complement to coffee.
Work brown sugar and butter together with your fingertips until well mixed. Then work in cinnamon. I over worked mine and when it was time to crumble the sugar mixture on top, mine wouldn’t crumble. Stop working the mixture a little before you see the perfect crumbs and add the cinnamon. Work as quickly as possible. This will depend on how softened your butter is.
To make batter:
Sift flour, baking powder and salt together and set aside. Mix sugar and butter with your fingertips until butter is well dispersed. It will look kind of like snow.
Stir in beaten egg thoroughly, then add flour and milk alternately, beginning and ending with flour. Pour into greased 8-inch square pan.
Finish the cake:
Sprinkle the topping over the batter. Yours will be the perfect crumble. Promise.
Bake in preheated oven for 25-35 minutes. Watch it carefully after 20. The old fail-safe bamboo skewer test doesn’t work perfectly because some of the topping will sink into the batter as it cooks and it will always stick to the skewer and look “un-done”. Just look for the wet white batter or crumbs. Serve warm.
Notes
Recipe from the American Heritage CookbookI remade this cake in 2022 and I stand behind the original baking time and temperature. The heat allows the cake to rise quickly and get a nice crust while keeping the center soft and tender.