Cinnamon Flop Coffee Cake

6
Servings
5m
Prep Time
30m
Cook Time
35m
Ready In


"Easy rudy said his mom libbie wostrel made this when he was growing up and the poured milk on it to cool it down for breakfast it sticks like crazy on bottom when it cools so spray pam on pan . i use a squirt of lemon juice and no egg and it really raises , i used coconut oil on bottom of pan and it really helped the flavor , but libbie liked coconut so that doesn't surprise me that rudy thought it tasted like his moms , she might have used some coconut flavoring in it"

Original recipe yields 6 servings
OK
  • TOPPING

Nutritional

  • Serving Size: 1 (178.6 g)
  • Calories 527.4
  • Total Fat - 13.8 g
  • Saturated Fat - 6.5 g
  • Cholesterol - 60.7 mg
  • Sodium - 343.4 mg
  • Total Carbohydrate - 94.7 g
  • Dietary Fiber - 1.9 g
  • Sugars - 61.1 g
  • Protein - 8 g
  • Calcium - 256 mg
  • Iron - 1.2 mg
  • Vitamin C - 0.1 mg
  • Thiamin - 0.1 mg

Step 1

Set oven to 350 degrees F.

Step 2

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).

Step 3

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 over mix.

Step 4

Pour into prepared baking pan/s.

Step 5

Generously spread brown sugar and cinnamon on top.

Step 6

If desired sprinkle chopped walnuts or pecans over top.

Step 7

Drizzle melted butter over top.

Step 8

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.

Tips & Variations


No special items needed.

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