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Kittencal's Easy Cinnamon Flop (Cinnamon Brunch Cake) Recipe

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This recipe for Kittencal's Easy Cinnamon Flop (Cinnamon Brunch Cake) is from Yum! The Best of "B Squared" , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups all-purpose flour
1 1/4 cups sugar (add in more for a sweeter taste)
1 1/4 cups milk or half-and-half
1-2 teaspoon vanilla (optional) or almond extract (optional)
3 teaspoons baking powder
1 pinch salt
1 large egg (optional)

TOPPING
1/2 cup brown sugar, more if desired
1-2 teaspoon cinnamon
1/4 cup melted butter
chopped walnuts (optional) or pecans (optional)
Directions:
Directions:
Set oven to 350 degrees F.
Prepare a greased 13 x 9-inch baking dish, or two 8 or 9-inch round cake pans (although the batter will seem like it will fit into only one 8 or 9-inch pan, this flop rises very high and will run over the sides if baked in just one pan).
In a bowl mix the 2 cups flour, 1-1/4 cups white sugar, milk, vanilla or almond extract, baking powder, pinch of salt and egg (if using) until just combined careful not to overmix.
4Pour into prepared baking pan/s.
Generously spread brown sugar and cinnamon on top.
If desired sprinkle chopped walnuts or pecans over top.
Drizzle melted butter over top.
Bake for about 20-25 minutes for 8 or 9-inch round cake pan, and about 30 minutes for a 13 x 9-inch pan.
Personal Notes:
Personal Notes:
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.

 

 

 

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