Cinnamon Flop Coffee Cake
Submitted by CRM
Quick cinnamon flop coffee cake with a brown sugar crumble topping baked in one pan. Simple pantry ingredients, 45 minutes, and best served warm.
YIELD
1 cakePREP
10 minCOOK
35 minREADY
45 minThey call it a “flop” because the batter practically falls together. Don’t let the humble name fool you.
This old-school coffee cake mixes up in minutes with pantry basics: flour, sugar, shortening, an egg, milk, and vanilla. The batter goes into an 8-inch square pan and gets blanketed with a buttery brown sugar and cinnamon crumble.
It bakes hot and fast until the top turns golden and crackly while the inside stays soft and tender.
Serve it warm, straight from the pan, with a fresh pot of coffee.
Kitchen Tips
- Cut the butter into the brown sugar topping until it looks like coarse crumbs. This is what creates that crumbly, streusel-like crust.
- Stir the batter by hand once you start adding the flour. Using a mixer at this stage toughens the cake.
- Alternate the flour mixture and milk in additions, starting and ending with flour. This prevents a lumpy or curdled batter.
Ingredients
Directions
Combine brown sugar and cinnamon; cut in butter until crumbly and well mixed.
Set aside. Sift together flour, baking powder and salt.
Cream shortening in mixer bowl.
Gradually beat in sugar. Add egg an vanilla; beat well.
Stir in flour mixture by hand alternately with milk, starting and ending with flour mixture.
Pour into greased 8” square pan.
Sprinkle with brown mixture.
Bake in 425℉ (220℃) oven 30 to 35 minutes or until golden brown.
Serve warm.
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