Nothing brings back childhood memories more than the smell of this baking in the oven.
I’ve grown up on this mouthwatering coffee cake. Cinnamon Flop has a history going back to Lancaster Country. The Pennsylvania Dutch are known for basic but absolutely delicious food. This coffee cake is a very simple, quick and inexpensive breakfast staple. There is not even any eggs or sour cream.
There is nothing better than waking up on Christmas morning to the smell of cinnamon filling the whole house. My Mother is a simple cook. She grew up in the Upper Midwest and her tastes were on the simple and easy side. It wasn’t always easy raising four boys in California in the 60’s and 70’s. She had a short list of good staples that she would make that were quick and easy. On those special occasions when Mom would want to make something special for breakfast, especially during the holidays, she would make Cinnamon Flop. Mom got this recipe from an old boyfriend’s mother whom she visited in college and has made it ever since. Cinnamon flop is so easy and quick to make, the oven will still be heating before you finish making the batter. This coffee cake just requires one bowl and a spoon to mix.
When I was in College, I would make Cinnamon Flop in a toaster oven that we were allowed to have in our dorm room. The smell would fill the whole 5th floor of our dorm. Inevitably heads would start to pop in the door to see what smelled so good. My friends were always amazed I could pull off baking a coffee cake.
This is not a light and fluffily coffee cake. It is dense, chewy and slightly crispy around the edges. My brothers would fight for the edge pieces leaving the center for mom. I’ve updated this recipe with one thing; I’ve added a little bit of ground coriander to the cinnamon. It is not necessary, but will add a spicy note to the cake and is my secret ingredient. There are several versions of this around with different toppings and added things to the batter, but, I think you don’t need anything, it’s great just the way it is.
A qickn and easy coffee cake that is chewy crunchy and delicious.
- 2 cups all purpose flour
- 3/4 cup sugar
- 2 heaping teaspoons baking powder yes, heaping teaspoons
- 1/2 teaspoon salt
- 1 cup milk whole or skim or even almond
- 1 teaspoon cinnamon
- 1/4 teaspoon ground coriander optional
- 1/2 cup brown sugar light or dark
- 1/4 cup butter 1/2 of a stick
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Preheat the oven to 350°.
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Butter a 9 inch square pan.
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Mix together in a medium bowl the flour, sugar, baking powder, and the salt.
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Stir in the milk just until well blended (but do not beat).
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Spread the batter in the buttered pan.
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Sprinkle over the prepared batter the cinnamon and ground coriander. Unevenly sprinkle the brown sugar over the batter, leaving lumps and clumps.
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Finish the batter by drizzling the melted butter over the brown sugar; you don’t have to be precise.
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Bake at for 35 minutes or until golden brown on the edges and the center looks done, a cake tester will not work.
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Cut and serve while still warm.
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