Kittencal'S 5-Minute Cinnamon Flop Brunch Cake

Name: Kittencal'S 5-Minute Cinnamon Flop Brunch Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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); 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)

Servings: persons

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)
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)

1
Set oven to 350 degrees F.
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).
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 overmix.
4
Pour into prepared baking pan/s.
5
Generously spread brown sugar and cinnamon on top.
6
If desired sprinkle chopped walnuts or pecans over top.
7
Drizzle melted butter over top.
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.

886

kcal

Calories

Fat

165

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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), and more.

Yes, Kittencal'S 5-Minute Cinnamon Flop Brunch Cake falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!