Cinnamon Flop Cake
A warm, cinnamon-flavored cake with a soft, crumbly texture, perfect for breakfast or dessert. Its sweet aroma and comforting taste appeal to all ages.
Ingredients
Instructions
- Break 1 egg into a cup and fill with milk to measure the liquid needed.
- Cream together the sugar and butter until well combined.
- Add the egg and milk mixture to the creamed sugar and butter, mixing thoroughly.
- In a separate bowl, whisk together the flour and baking powder.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Pour the batter into a greased baking dish.
- Bake at 350°F (175°C) for approximately 25 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool slightly before serving.
Tips & Substitutions
For a moist cake, ensure not to overmix the batter once the dry ingredients are added. You can substitute the granulated sugar with coconut sugar for a lower glycemic index option. If you're out of butter, applesauce can be used as a healthy alternative. Additionally, consider adding a teaspoon of vanilla extract for extra flavor.
Serving Suggestions
Serve warm or at room temperature, topped with a dusting of powdered sugar or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with Easy Low-Fat Dip for a unique twist on a snack platter. Consider enjoying it alongside a cup of coffee or tea for a cozy afternoon treat.
Storage & Reheating
Store any leftover Cinnamon Flop Cake in an airtight container at room temperature for up to three days. If you wish to keep it longer, refrigerate for up to a week. To reheat, warm individual slices in the microwave for about 10-15 seconds or place in a preheated oven at 350°F for a few minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Cinnamon Flop Cake contains roughly 665 calories, with 15g protein, 134g carbohydrates, and 7g fat. It is an excellent source of iron (37% of the Daily Value), calcium (32% of the Daily Value), and protein (30% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 649mg per serving (28% 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 add fruits or nuts to this recipe?
Yes, you can enhance the flavor by adding ingredients like chopped apples, walnuts, or raisins. Just be sure to adjust the flour slightly if adding a significant amount of fruit to maintain the cake's texture.
What can I use instead of milk?
If you're lactose intolerant or prefer a dairy-free option, almond milk or soy milk works well as a substitute. You can also use water, though it may slightly alter the flavor and texture.
Is this cake suitable for freezing?
Absolutely! You can freeze the cake for up to three months. Be sure to wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Thaw it overnight in the refrigerator 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).