Cinnamon Flop
Cinnamon Flop
Ingrediënten
Makes: 8 To 10 Servings
- Butter And Flour For Prepping The Pan
- 4 Tablespoons Lightly Salted Butter At Room Temperature
- 1 Cup Granulated Sugar
- 2 Cups All-Purpose Flour Plus 2 Tablespoons
- 2 Teaspoons Baking Powder
- ¼ Teaspoon Salt
- 1 Cup Whole Milk At Room Temperature (See Cake Note)
- ¼ Cup Light Brown Sugar Firmly Packed
- 1 Teaspoon Ground Cinnamon
- 2 Tablespoons Cold Lightly Salted Butter Cut Into 8 Slivers
Instructies
- 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.
