Breakfast Cake (Cinnamon Flops)
A warm, sweet breakfast cake with cinnamon and brown sugar, featuring a moist crumb and buttery flavor, perfect for a comforting morning treat for family or guests.
Ingredients
Instructions
- Mix all ingredients together in a bowl.
- Pour the batter into a greased pan.
- Dot lumps of butter the size of peas over the batter.
- Sprinkle brown sugar and cinnamon evenly over the top.
- Bake at 350°F (175°C) for about 30 minutes or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. You can also substitute the butter with applesauce for a healthier alternative. Ensure your baking powder is fresh for optimal rise. For a twist, add nuts or dried fruits to the batter. If you prefer a sweeter topping, mix in some chocolate chips, which pairs beautifully with this Breakfast Cake.
Serving Suggestions
Serve this Breakfast Cake warm, dusted with powdered sugar for an elegant touch. It pairs well with fresh fruit or a dollop of whipped cream. A cup of coffee or tea complements the flavors nicely. For an extra indulgence, serve with a side of Chocolate Frosty(Like Wendy'S) for dipping, creating a delightful breakfast experience.
Storage & Reheating
Store any leftover Breakfast Cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. To reheat, place individual slices in the microwave for about 15-20 seconds or warm in a preheated oven at 350°F (175°C) for about 10 minutes to maintain its texture.
Nutrition & Diet Analysis (per serving)
Each serving of Breakfast Cake (Cinnamon Flops) contains roughly 229 calories, with 4g protein, 47g carbohydrates, and 3g fat. It is an excellent source of vitamin C (25% of the Daily Value), and a good source of calcium and dietary fiber.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this Breakfast Cake ahead of time?
Yes, you can prepare the batter the night before and store it in the fridge. Just remember to let it come to room temperature before baking. This way, you can enjoy a freshly baked breakfast with minimal morning prep required.
What can I use instead of milk in this recipe?
If you're looking for a dairy-free option, almond milk or oat milk can be great substitutes. You can also use buttermilk for a tangy flavor, which will add a nice moisture to the cake. Just keep in mind that the flavor may vary slightly based on the milk alternative you choose.
How can I tell when the Breakfast Cake is done baking?
A toothpick inserted in the center should come out clean or with a few moist crumbs. If it comes out with wet batter, it needs more time. Also, the edges should be slightly golden and the top should spring back when lightly touched.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).