Cinnamon Flop(Sour Cream Coffee Cake)
A moist, cinnamon-spiked coffee cake featuring a tender crumb and rich brown sugar swirl, perfect for breakfast or brunch gatherings, pleasing to all sweet tooth cravings.
Ingredients
Instructions
- In a medium bowl, beat the egg until frothy; then beat in sugar and melted butter.
- Cream the mixture until fluffy.
- Add sour cream or buttermilk and vanilla; blend well.
- Sift together 1 1/2 cups flour, baking powder, salt, and baking soda; add to the creamed mixture and blend well.
- Pour the batter into a greased 8-inch square baking pan and set aside.
Tips & Substitutions
For a lighter texture, ensure your egg is at room temperature before beating. If you don't have sour cream, buttermilk is a great substitute. You can also use half the sugar and add a bit of cinnamon to the batter for extra flavor. To enhance the cake's moistness, consider adding a few tablespoons of applesauce or yogurt.
Serving Suggestions
Serve the Cinnamon Flop warm, dusted with powdered sugar or drizzled with a simple glaze. It pairs beautifully with coffee or tea for breakfast or a brunch gathering. For a delightful twist, try serving it alongside a scoop of the Best Ice Cream for dessert, creating a comforting and indulgent treat.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. To reheat, microwave individual pieces for about 15-20 seconds, or warm in a preheated oven at 350°F for 5-10 minutes to restore its original texture.
Nutrition & Diet Analysis (per serving)
Each serving of Cinnamon Flop(Sour Cream Coffee Cake) contains roughly 185 calories, with 2g protein, 25g carbohydrates, and 2g fat. Note that it is relatively high in sodium, at 1452mg per serving (63% 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 all-purpose flour, but the texture may be denser. Start with a 50-50 mix of whole wheat and all-purpose flour to maintain a lighter texture.
How can I make this cake more flavorful?
To enhance the flavor, consider adding spices like cinnamon or nutmeg to the batter. You can also mix in chopped nuts or chocolate chips for added texture and taste. A sprinkle of vanilla extract will also elevate the overall flavor profile.
Is it possible to freeze this cake?
Yes, this cake freezes well. Wrap it tightly in plastic wrap or aluminum foil, then place it in an airtight container. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before serving for the best texture.
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).