Cinnamon Flip
A moist cinnamon-flavored cake with a sweet topping, perfect for dessert or tea time, appealing to those who love warm spices and comforting baked goods.
Ingredients
Instructions
- Cream sugar and shortening together until well blended.
- Add milk, egg, flour, and baking powder to the creamed mixture and stir until smooth.
- Grease a 9 x 13-inch baking pan.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Sift a sprinkling of flour over the top of the batter.
- Dab butter and brown sugar cinnamon over the flour-sprinkled surface.
- Bake in a preheated oven at 350°F (175°C) for 40 minutes or until cooked through.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of shortening. If you prefer a dairy-free version, substitute almond or soy milk for regular milk. To enhance the cinnamon flavor, add a pinch of nutmeg or allspice. Ensure the baking powder is fresh for optimal rise; old baking powder may lead to a dense texture. For a twist, try adding chopped nuts or chocolate chips.
Serving Suggestions
Cinnamon Flip is delightful served warm with a dusting of powdered sugar on top. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for dessert. For breakfast, enjoy it alongside a glass of fresh fruit juice or a Low-Fat Orange Milk Shake. Explore more American recipes to complement this sweet treat.
Storage & Reheating
Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. To reheat, place pieces in the microwave for 15-20 seconds or warm in the oven at 350°F (175°C) for about 10 minutes until heated through. This keeps the texture moist and delicious.
Nutrition & Diet Analysis (per serving)
Each serving of Cinnamon Flip contains roughly 715 calories, with 4g protein, 39g carbohydrates, and 62g fat. It is an excellent source of calcium (26% of the Daily Value), and a good source of vitamin C and iron. Note that it is relatively high in sodium, at 558mg per serving (24% of the Daily Value).
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 use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for a healthier option, but the texture may be denser. To balance this, consider adding a tablespoon of extra milk to the batter. This can help maintain moisture while providing additional nutrients.
How do I know when the Cinnamon Flip is done baking?
The Cinnamon Flip is done when it turns golden brown on top and a toothpick inserted into the center comes out clean. If it is still wet when tested, bake for an additional 5 minutes, checking frequently to prevent overbaking.
Can I freeze Cinnamon Flip for later use?
Absolutely! Allow the Cinnamon Flip to cool completely, then wrap it tightly in plastic wrap and aluminum foil before freezing. It can be stored in the freezer for up to 3 months. To enjoy, simply thaw in the refrigerator overnight and reheat before serving.
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).