Cinnamon Flop

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Cinnamon Flop

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Ingredients

Makes: 8 To 10 Servings

Instructions

  • Place A Rack In The Center Of The Oven, And Preheat The Oven To 375°F.
  • Lightly Grease And Flour An 8″ Square Metal Baking Pan, And Set Aside.
  • Place The Soft Butter And Sugar In A Large Mixing Bowl, And Cream Together With A Wooden Spoon Until Well Combined.
  • In A Separate Bowl, Stir Together The Flour, Baking Powder, And Salt.
  • Add A Third Of The Flour Mixture To The Creamed Butter And Sugar And Stir To Combine.
  • Add Half Of The Room-Temperature Milk, And Stir To Combine.
  • Add Another Third Of The Flour Mixture, Stir, Then The Rest Of The Milk, Stir, And Then Add The Remaining Flour Mixture And Stir Just Until Moistened.
  • Do Not Overbeat.
  • Turn The Batter Into The Prepared Pan, And Set Aside.
  • For The Topping, Combine The Brown Sugar And Cinnamon In A Small Bowl, And Stir To Combine.
  • Sprinkle This Sugar Mixture Evenly Over The Top Of The Batter.
  • Stick The Butter Slivers Randomly Through The Topping And Into The Batter.
  • Place The Pan In The Oven.
  • Bake The Cake Until The Center Springs Back When Lightly Pressed With A Finger, 30 To 35 Minutes.
  • Serve Warm.

Notes & Wine Advice

Cake Note:

In This Recipe, The Milk Needs To Be At Room Temperature. Modern Cooks Pull Ingredients From The Refrigerator—Eggs And Milk—And Forget Their Cold Temperatures Will Make The Blending Of A Smooth Batter Difficult By Hand, Plus Cakes Made From Cold Ingredients Do Not Rise As High.
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Course; Cake