Cinnamon Flop – An Old Fashioned Breakfast Cake

Cinnamon FlopPart of me picked this recipe because the name Cinnamon Flop makes me giggle, another part of me picked it because who can turn down cake for breakfast, and the more mature part of me thought it would be an amazing addition to any Mother’s Day brunch. But seriously though, who can turn down cake for breakfast? It says it right there in the recipe that, “Served warm, it makes a delicious breakfast bread.” Bread might be stretching the truth a bit too far. It’s cake, let’s be honest.

Cinnamon Flop

Reasons for choosing it aside, the Cinnamon Flop was delicious! The crust was sugary and it had the perfect amount of cinnamon. The cake was moist and fluffy. My Mom would love it. Unfortunately she is half the Country away.

As with any old recipe there is a bit of trial and error involved, but that is why I am here: to make the errors for you so that your Cinnamon Flop is perfection! My oven is evil, and it does what it wants. Kind of like my cat but with worse consequences. As a result, the edges of my Cinnamon Flop (just can’t say it enough!) burned. Even the work of my overzealous oven couldn’t spoil the beautiful texture of the cake.

Cinnamon Flop

Cinnamon Flop

American Heritage Cookbook

Topping:

1 cup brown sugar, packed

4 tablespoons softened butter, unsalted

½ teaspoon cinnamon (I use Saigon, because in dishes like this, it makes a difference)

Dough:

2 cups sifted all-purpose flour

2 teaspoons baking powder

¼ teaspoon salt

1 ½ cups sugar

2 tablespoons softened butter

1 egg, well beaten

1 cup milk (whole is better!)

 

Pre-heat oven to 425°. Grease 8-inch square baking dish.

Make topping first: 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.

Cinnamon Flop

To make dough: 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.

Cinnamon Flop

Stir in beaten egg thoroughly, then add flour and milk alternately, beginning and ending with flour. Pour into greased 8-inch square pan.

Cinnamon Flop Sprinkle the topping over the batter. Yours will be the perfect crumble. Promise.

 

Cinnamon Flop

Ugh. Not cute.

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. Yum.

Cinnamon FlopCinnamon Flop


Comments

  1. says

    Thank you for visiting my blog and for your kind words! The name Cinnamon flop makes me giggle too! This is exactly the kind of “bread” (read cake) that I love to have with my breakfast to accompany eggs and other proteins.

  2. Christopher yorks says

    So glad to have found this recipe. I remember this with fond memories from the 60’s Can’t wait to try it!

    • AmericanCooking22 says

      Hi! I am so glad you loved it! I love when I discover a recipe in a heritage cookbook that isn’t as popular today but should be!

      ps- I lived in HK before the changeover. Went to HKIS. :-) Small world!

  3. Mike S says

    I solved the non-crumbly topping problem by using a utensil to mix and break it up while doing some manual mixing. I think it’s hand warmth melting the butter that makes it get smeary.

  4. says

    made this last night for breakfast this morning… your’s looks tastier than mine BUT it was very yummy and perfect with a cup of coffee!!!

    • Lindsey says

      Hooray! I’m so glad you liked it Emily! I am sure yours was just as pretty as mine. Isn’t it delightful with coffee!

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