Cinnamon Flop
A warm cinnamon-flavored sweet loaf with brown sugar topping, perfect for breakfast or dessert, appealing to those who enjoy rich, comforting baked treats.
Ingredients
Instructions
- Mix melted margarine with sugar.
- Beat in eggs.
- Sift flour with baking powder; add alternately with the milk, beginning and ending with flour.
- Spread the batter in a well buttered 9-inch square pan.
- Sprinkle the top with brown sugar and dot with margarine.
- Sprinkle with ground cinnamon.
- Bake in a 400° oven for about 30 minutes. Serve warm.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of margarine. If you’re out of dark brown sugar, light brown sugar can work as a substitute, though it will slightly alter the flavor. To enhance the cinnamon flavor, feel free to add a teaspoon of vanilla extract to the batter. Remember to mix the batter just until combined to keep the texture light and fluffy.
Serving Suggestions
Cinnamon Flop is delightful when served warm, perhaps with a dollop of whipped cream or a scoop of vanilla ice cream on top. Pair it with a cup of coffee or tea for a cozy treat. It also makes a great breakfast option alongside fresh fruit or yogurt. For a special touch, drizzle with maple syrup for extra sweetness.
Storage & Reheating
Store any leftover Cinnamon Flop in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it for up to a week. To reheat, simply pop a piece in the microwave for about 15-20 seconds or warm it in a preheated oven at 350°F for a few minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Cinnamon Flop contains roughly 634 calories, with 4g protein, 104g carbohydrates, and 25g fat. It is an excellent source of calcium (29% of the Daily Value) and vitamin C (21% of the Daily Value), and a good source of dietary fiber and iron. Note that it is relatively high in sodium, at 524mg per serving (23% 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 gluten-free flour in this recipe?
Yes, you can substitute all-purpose flour with a gluten-free all-purpose flour blend. Make sure the blend contains xanthan gum, or add it separately, to help with texture. The baking powder should also be gluten-free. The outcome may vary slightly in texture but should still be delicious.
What can I add to the batter for extra flavor?
You can enhance the flavor by adding nuts like chopped walnuts or pecans, or even dried fruits such as raisins or cranberries. A teaspoon of vanilla extract or a pinch of nutmeg can also add a lovely depth to the flavor. Experiment to find what you enjoy most.
Is it necessary to use dark brown sugar?
While dark brown sugar gives a deeper molasses flavor, you can use light brown sugar as a substitute. The difference will be subtle, so if you prefer a lighter taste, light brown sugar works perfectly. Just keep in mind that using white sugar will result in a different flavor profile.
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).