1 of 25 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (116g) Recipe makes 10 servings |
||
| Calories 290 | ||
| Calories from Fat 53 | (18%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.0g | 9% | |
| Saturated Fat 3.7g | 18% | |
| Monounsaturated Fat 1.5g | ||
| Polyunsaturated Fat 0.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 16mg | 5% | |
| Sodium 176mg | 7% | |
| Potassium 113mg | 3% | |
| Total Carbohydrate 56.7g | 18% | |
| Dietary Fiber 0.8g | 3% | |
| Sugars 35.6g | ||
| Protein 3.6g | 7% | |
people who like this recipe also like:
By: LinMarie
By: yooper
By: Ellen Brody
" Whatever Floats Your Boat" Brownies!
By: Karen=^..^=
By: Lorac
Kittencal's Easy Cinnamon Flop (Cinnamon Brunch Cake)
By: KITTENCAL
Nov 27, 2003
Except for the the milk and small amount in the egg, the cake itself has very little fat and using low-fat milk will keep the fat to a minimum, I have stated the egg as optional, I strongly suggest to add it in for a more cake-like texture — If you are looking for a fancy cake to serve then this is not it however for the ease of this cake it is darn good and makes a great weekend brunch cake, it's like a combination of a cake and cinnamon bun all in one, ridiculously simple to make as it's all mixed by hand and takes like 5 minutes to throw together, try adding in some chopped apples or blueberries, raisins or dried cranberries, this recipe is a blank canvas, so go ahead and add in fruit, nuts chocolate chips whatever you wish, and to kick this up a notch drizzle Kittencal's Easy Creamy White Glaze on top --- servings are only estimated 
SERVES 10
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
1
Set oven to 350 degrees F.2
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).3
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.4
Pour into prepared baking pan/s.5
Generously spread brown sugar and cinnamon on top.6
If desired sprinkle chopped walnuts or pecans over top.7
Drizzle melted butter over top.8
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.
Questions about this recipe?
Spot an error in this recipe?
More recipes like this one:
Kyx Yummy Cream Cheese Breakfast Treat Aka Orange Bread
Try these recipes on Food Network:
Breakfast Sausage and Rice Brunch Ring
Browse similar recipes by category
- Course > Breads > Coffee Cakes
- Preparation > Time to Make > < 30 mins
- Occasion > Holiday/Event > Religious > Christmas
- Occasion > Brunch
- Dietary > Lighter Fare
Featured Reviews for This Recipe
From: Bekah49036
On Nov 29, 2008
This is truly addicting! All the ingredients are things I normally keep on hand and it cured my sweet tooth instantly. I kept sneaking back into the kitchen for another bite. I would definitely advice eating it warm though. I don't think it was as good the second day. I also think the glaze made the dish. I may like this better than cinnabuns, if that's possible. Thanks Kitten.
From: Sadie's Mom
On Nov 28, 2008
This is so easy to make and has a wonderful flavor. This is a recipe that I'll be making over and over again! I followed the recipe as written with no changes.
From: Roosie
On May 17, 2004
This is very much like Karen=^..^='s Cinnamon Flop, Cinnamon FLOP, but, in my opinion improved. I just made Karen's recipe a day or two ago and liked it, but thought it could use a couple changes- then I came across this! I don't know if it needs the full 3 tsp baking soda, is my only thing... mine came out a little thick and I had trouble spreading it, perhaps because of this? I halved the recipe and cooked it in an 8" round pan. 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. Not that it is hard AT ALL to make. I think that, right now, this is my #1 quick and easy breakfast food. I usually make French toast, pancakes or muffins/quickbreads, but this is even easier than any of those! Thanks for posting.
From: Michelle S.
On Jan 2, 2004
So tasty and easy! I baked this in 2 round 8" pans instead of the 13x9. I also added a teaspoon of vanilla and generous dash of nutmeg to the batter. The smells coming from my oven brought everyone to the kitchen. When I served this the cake was moist and light, the brown sugar and cinnamon mixture had oozed to everypart of the cake. It was breakfast nirvana!
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance
© 2008 Scripps Networks, Inc. All rights reserved