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cinnamon flop breakfast cake

(2 ratings)
Recipe by
Vickie Parks
Renton, WA

Simple pan cakes and coffeecakes are popular breakfast dishes in country and rural regions. And this version is particularly popular in the mid-west. The recipe is said to have originated with an Amish community in the Pennsylvania Dutch region in the early 20th century.

(2 ratings)
yield 8 serving(s)
prep time 10 Min
cook time 35 Min
method Bake

Ingredients For cinnamon flop breakfast cake

  • CAKE
  • 2 cup
    sifted all-purpose flour
  • 1 1/2 cups
    granulated sugar
  • 2 tsp
    baking powder
  • 1/4 tsp
  • 1 cup
  • 1 tsp
    vanilla extract
  • 1 lg
    egg, beaten
  • 2 Tbsp
    unsalted butter, softened
  • 1 cup
    light brown sugar, packed
  • 4 Tbsp
    unsalted butter, softened
  • 1/2 tsp
    ground cinnamon

How To Make cinnamon flop breakfast cake

  • 1
    Preheat oven to 350°. Grease a 9x13-inch baking dish; set aside.
  • 2
    In a large bowl, sift together the flour, sugar, baking powder and salt. Stir milk and vanilla together. Add the vanilla-milk, egg and melted butter to the dry ingredients. Stir until just combined and moistened. Pour batter into prepared baking dish, and smooth the top with a spatula.
  • 3
    In a small bowl, stir the brown sugar and butter until creamy (you can use a hand-beater if you wish, but a fork will do just fine as well). Add cinnamon, and stir until large crumbs form form. Randomly drop spoonfuls of the cinnamon topping on the surface of the batter. Shake the pan gently to distribute the topping evenly and to allow some of the cinnamon crumbles to sink a bit into the batter.
  • 4
    Bake for 35 to 40 minutes or until a toothpick inserted into the center comes out clean. (Some of the topping will sink into the batter during baking, so the toothpick test might show some topping and give the impression that the cake isn't done. So try as best as you can to test the cake layer only.)

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