Community Pick
Kittencal's 5-Minute Cinnamon Flop Brunch Cake
"Except for the the milk and small amount in the egg, the cake itself has very little fat and using low-fat milk will keep the fat to a minimum, I have stated the egg as optional, I strongly suggest to add it in for a more cake-like texture -- If you are looking for a fancy cake to serve then this is not it however for the ease of this cake it is darn good and makes a great weekend brunch cake, it's like a combination of a cake and cinnamon bun all in one, ridiculously simple to make as it's all mixed by hand and takes like 5 minutes to throw together, try adding in some chopped strawberries, apples or blueberries, raisins or dried cranberries, this recipe is a blank canvas, so go ahead and add in fruit, nuts chocolate chips whatever you wish, and to kick this up a notch drizzle recipe#120835 on top :) --- servings are only estimated"
photo by limeandspoontt
- Ready In:
- 25mins
- Ingredients:
- 11
- Serves:
-
10
ingredients
- 2 cups all-purpose flour
- 1 1⁄4 cups sugar (add in more for a sweeter taste)
- 1 1⁄4 cups milk
- 1 -2 teaspoon vanilla (optional) or 1 -2 teaspoon almond extract (optional)
- 3 teaspoons baking powder
- 1 pinch salt
- 1 large egg (optional)
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TOPPING
- 1⁄2 cup brown sugar (can use more or less)
- 1 -2 teaspoon cinnamon
- 1⁄4 cup melted butter
- chopped walnuts (optional) or pecans (optional)
directions
- Set oven to 350 degrees F.
- Prepare a greased 13 x 9-inch baking dish, or two 8 or 9-inch round cake pans (although the batter will seem like it will fit into only one 8 or 9-inch pan, this flop rises very high and will run over the sides if baked in just one pan).
- In a bowl mix the 2 cups flour, 1-1/4 cups white sugar, milk, vanilla or almond extract, baking powder, pinch of salt and egg (if using) until just combined careful not to overmix.
- Pour into prepared baking pan/s.
- Generously spread brown sugar and cinnamon on top.
- If desired sprinkle chopped walnuts or pecans over top.
- Drizzle melted butter over top.
- Bake for about 20-25 minutes for 8 or 9-inch round cake pan, and about 30 minutes for a 13 x 9-inch pan.
Questions & Replies
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This looks delicious! I have a question - if I want to cook this a day ahead of company coming over, how would I store it?
Reviews
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the longest that it took me while putting this together was clipping my nails. That is because I mixed the batter with my bare hands to avoid overmixing. You see when Kitten's giving instructions I listen VERY carefully and seriously who wouldn't when the results are this great and consistent every time. I followed the recipe to a T and could not believe what a darned good cake I'd just baked. I also contemplated topping it with kitten's glaze but it seemed like too much work and am actually glad because the level of sweetness is just right. Now all I have to do is make a dry mix of the ingredients and apply to the Guiness Book of World Record for throwing together the fastest, tastiest cake on the planet! -
When this turns out right, it's great. But the last time I made it, not changing a thing, it had the texture of a wet sponge...tough, diificult to cut, not very appealing. I probably won't make it again because I need recipes I can rely on and this one is too unpredictable. But thanks anyway.
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I have made this cake twice now, and I honestly can't figure out what the problem is. I mixed the batter just enough to be called batter [muffin consistency], blended the egg with the milk... my baking powder is in date... but this cake refuses to rise in my pan. It rose maybe a centimeter during baking, and the taste is nothing special. I added nutmeg the second time around along with a bit of cinnamon to the batter, but still I get this cake that has the consistency of eggy bread. Someone want to tell me what is so wrong with my kitchen that I can't make this simple recipe that everyone seems to love...?<br/><br/>PS. Evidently you need to use dark brown sugar for the topping to get good results, which would have been nice to know... -
Followed the recipe exactly, but it just didn't do it for me. My friend's kids loved it. I added raisins to the batter and baked it in a 9x13 pyrex for 40 minutes and it still baked a bit unevenly. Did about 1 cup sugar and it came out sufficiently sweet. Not bad, but I wouldn't make it again. It's hard the next day, so I microwaved it for about 20 seconds and it was decent, though not as good as when it first comes out of the oven, of course. Will look for other Kittencal recipes to try -
We thought it might be too good to be true, and it was! The cake was more the texture of a wet sponge and was really lacking in flavor. We wont be making it again, heck we probably wont even finish what is in the pan.
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Tweaks
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I can always count on a recipe from Kittencal, and this is no exception. I "threw in" some raisins but other than that, used the ingredients exactly as called for. I also use the creamy white glaze, which was a perfect topper and enough to dress it up for the co-worker's birthday I made it for. Everyone raved! I do think I didn't add quite enough salt - how much is a pinch, anyway? - but that is my absolute only change I will make next time... other than to try maybe diced apples or cranberries or blueberries instead of the raisins.
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Another home run from Kittencal. I used eggnog instead of milk and folks LOVED it -
Mmmm!! I ran out of cereal this morning and wanted to make something yummy for myself and hubby while we're on Christmas break. This was DELICIOUS. A few tweaks for us, however: I used one rounded cup of sugar instead of the extra 1/4 (I like to think that made a difference...) and I didn't use the entire 1/2 cup of brown sugar for the topping. I also chopped 2 gala apples and added them in. I didn't have any nuts but I'm sure walnuts or pecans would have been awesome. Hubby is asking for thirds! Thanks! -
Great recipe I can't get enough of. Made a small change that I think adds a great flavor by using half milk and half plain yogurt instead of the milk (my usual buttermilk sub) and cutting the sugar down to 1 c (the sub makes it sweeter). I also add 1/4 tsp baking soda since that works with the yogurt- prob doesn't make a difference. I only use 1 tsp vanilla or it overpowers the flavors and use 2 tsp cinn in the topping. Very good flavor!!!! -
As stated, this isn't the cake to impress folks (visually), but I made it for first son's first birthday (before son #2 with allergies to milk, soy, egg, and barley) and our families, including my grandparents, were VERY impressed that we made a full meal (DH on the grill) AND such a tasty dessert (this) while hugging a baby who didn't want to be set down. But with this recipe, it was easy! I used skim milk (back then, would be rice milk now), 2 tsp vanilla extract, no egg, and 1 tsp cinnamon in the cake. I used less margarine in the topping, somewhere between 2 and 3 Tbs. Oh so yummy! I usually don't regret eating around allergies, but remembering this recipe, I might just have to try to tweak it. I could use rice milk instead of milk, and I could try either orange juice or canola oil for the butter ... (I use orange juice in place of butter in my apple pie, and it works well.) Super tasty, super easy, and flexible enough to mix it up with apples and raisins and whatnot. Who cares about pretty???
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