I recently had some milk that I needed to use before it went south, along with some eggs, so I did a quick search for an easy recipe and came across something called a flop cake, which is a horrible name for a cake, in my opinion. Who wants to eat something called a flop? But the reviews looked promising, the recipe was simple, and I took at as an opportunity to do a little experimenting with some other ingredients I had on hand! It turned out to be mostly a success — DH loved it, and I can’t really resist the combo of brown sugar and cinnamon, but I think it’s more of a coffee cake to serve to family at brunch than something I would whip out for special occasions.
Ingredients
- 2 cups all-purpose flour
- 1 1/4 cups sugar
- 1 1/4 cups milk
- 1 – 2 tsp vanilla
- 3 tsp baking powder
- pinch of salt
- 1 egg (this is supposedly optional, but since I needed to move some eggs, I went ahead and added it)
Brown Sugar Cinnamon Swirl
(this was the experiment part of the cake, I dolloped spoonfuls of this over the batter and swirled it through, but when baking, it mostly sunk to the bottom of the cake and created a sticky goo that honestly, was pretty darn good)
- 1/3 cup melted butter
- 2/3 cup brown sugar
- 1 1/2 tsp cinnamon
- 1 tsp vanilla
Topping
- 1/2 cup brown sugar
- 1 – 2 tsp cinnamon
- 1/4 cup melted butter
- add in chopped pecans if you like!
Directions
Preheat oven to 350 and grease a 9×13 pan. Mix all cake ingredients and pour into pan. Mix swirl ingredients and dollop spoonfuls over cake batter and then swirl with a knife. For the topping, mix the brown sugar, cinnamon and chopped nuts, then sprinkle over top of batter, then drizzle melted butter over top. Bake for about 30 minutes (minute took 36), and let cool! I opted to add on a glaze made from the remainder of my milk, a couple tablespoons of butter and some powdered sugar.
Flop cake recipe found here.