Prepare to transform your ordinary breakfast into an extraordinary culinary experience with the most irresistible Cinnamon Flop Coffee Cake you'll ever taste! This isn't just another cake - it's a warm, cinnamon-infused slice of heaven that will make your taste buds dance and your kitchen smell like a bakery dream. Whether you're a baking novice or a seasoned pro, this foolproof recipe promises a delectable treat that's guaranteed to become your new weekend breakfast obsession.
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Cuisine: American
Serves: 9 servings
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 2 large eggs
- 1 tablespoon ground cinnamon
- 1/2 cup brown sugar
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x9-inch square baking pan with butter or cooking spray, ensuring complete coverage of the bottom and sides.
- In a large mixing bowl, sift together the all-purpose flour, granulated sugar, baking powder, and salt. This helps remove any lumps and ensures even distribution of dry ingredients.
- In a separate bowl, cream the softened unsalted butter until smooth and fluffy using an electric mixer or whisk. Add the eggs one at a time, mixing thoroughly after each addition.
- Gradually pour the milk into the butter mixture, stirring continuously to create a smooth, homogeneous liquid base.
- Slowly incorporate the dry ingredients into the wet ingredients, mixing gently until just combined. Be careful not to overmix, as this can result in a tough cake texture.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
- In a small bowl, mix the ground cinnamon and brown sugar to create the topping.
- Sprinkle the cinnamon-brown sugar mixture evenly over the top of the cake batter, creating a generous layer of sweet, spicy topping.
- Place the pan in the preheated oven and bake for 35-40 minutes. To check for doneness, insert a toothpick into the center of the cake - it should come out clean with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 15-20 minutes. This allows the cake to set and makes it easier to slice.
- Cut into 9 equal squares and serve warm. Optional: dust with powdered sugar or serve with a scoop of vanilla ice cream.
Tips
- Room Temperature Matters: Ensure your butter, eggs, and milk are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: Mix the batter just until ingredients are combined to keep the cake tender and light.
- Cinnamon Topping Trick: For an extra flavor punch, toast your ground cinnamon briefly in a dry pan before mixing with brown sugar.
- Check for Doneness: A toothpick with just a few moist crumbs is perfect - avoid overbaking, which can dry out the cake.
- Serving Suggestions: Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent touch.
- Storage Tip: Store covered at room temperature for up to 3 days, or refrigerate for extended freshness.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 55g
Protein: 6g
Fat: 17g
Saturated Fat: 10g
Cholesterol: 85mg
