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A simple, fluffy cinnamon-flavored quick-bake dessert or breakfast treat with a tender texture, topped with cinnamon sugar and optionally customizable with fruits, nuts, or glaze.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup milk (can substitute with homemade buttermilk by adding 1 tablespoon vinegar or lemon juice to 1 cup milk and letting it sit for 5 minutes)
  • ½ cup unsalted butter, melted
  • 1 tablespoon vanilla extract
  • 2 teaspoons ground cinnamon
  • 1 tablespoon brown sugar (for topping)

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Grease a 9×13-inch baking pan thoroughly with butter or nonstick spray.
  3. In a large bowl, whisk together 2 cups all-purpose flour, 1 cup granulated sugar, 1 tablespoon baking powder, and ½ teaspoon salt.
  4. If desired, prepare homemade buttermilk by stirring 1 tablespoon vinegar or lemon juice into 1 cup milk and letting it sit for 5 minutes.
  5. In a separate bowl or pitcher, combine 1 cup milk (or prepared buttermilk), ½ cup melted unsalted butter, and 1 tablespoon vanilla extract.
  6. Pour the wet ingredients into the dry ingredients and stir gently until just combined; avoid overmixing.
  7. Spread the batter evenly into the prepared baking pan using a spatula.
  8. In a small bowl, mix 2 teaspoons ground cinnamon with 1 tablespoon brown sugar.
  9. Sprinkle the cinnamon–brown sugar mixture evenly over the batter.
  10. Bake for 30 to 35 minutes at 350°F (175°C), starting to check at 28 minutes; a toothpick inserted in the center should come out clean or with a few moist crumbs.
  11. If the edges brown too quickly, loosely cover the pan with foil for the last 5 to 10 minutes of baking.
  12. Allow the flop to cool in the pan for 5 to 10 minutes before cutting into squares.

Notes

Do not overmix the batter to keep it light and fluffy., Use room temperature milk for best consistency., Grease the pan well or line sides with parchment paper for easy removal., Watching baking time is crucial to avoid dryness; toothpick test recommended., For even cinnamon sugar topping, use a small sieve or crumble gently with fingers., Optional additions include: diced apples, chopped nuts, raisins or currants, streusel topping, or glaze., Gluten-free version possible using 1:1 gluten-free flour substitute; expect a slightly more crumbly texture., Vegan adaptation: swap milk for plant-based milk, replace butter with vegetable or light olive oil and use vegan butter or spray for greasing., Store leftovers in an airtight container at room temperature for up to 4 days or refrigerate for 5 to 7 days., Freeze individual squares wrapped tightly for 2-3 months; thaw in fridge overnight or at room temperature for a few hours., Reheat in microwave 10-25 seconds or in oven at 325°F (165°C) for 8-12 minutes, adjusting for portion size and if frozen., Best to bake batter soon after mixing as baking powder loses effectiveness when wet; dry ingredients can be pre-mixed ahead of time.

Nutrition

Find it online: https://mamapantry.com/amish-cinnamon-flop/