Cinnamon Flop: Great coffee cake, funny name
But noooo. Some research turned up a number of other “cinnamon flops,” and they typically had the tell-tale no egg, the alternating mixing of wet and dry ingredients, and bits of butter pushed through the topping into the cake. Some recipes call for much more sugar than does “ours.” But most interesting were several attributions of cinnamon flop to the Amish and the “Pennsylvania Dutch”. In fact, my wife’s grandmother lived her married life in Bucks County, Pennsylvania. So that ethnic origin of the family’s spice-scented coffee cake is quite plausible (and certainly consistent with the cinnamon and brown sugar). The recipe was probably learned in Pennsylvania by Nanny.
Cinnamon Flop Nanny
|Cinnamon Flop made |
by my grandson Jonah
1/4 cup butter (originally “butter the size of an egg”)
1 cup sugar
2 cups flour plus 2 tablespoons for the topping
4 teaspoons baking powder
1/4 teaspoon salt
1 cup milk
1/4 cup brown sugar
3/4 teaspoon cinnamon (originally 1 teaspoon)
4 tablespoons cold butter (1/2 stick)
Set oven at 375 degrees. Butter a 9-inch square baking dish or pan. In a bowl, using a wooden spoon mix 1/4 cup butter with the sugar until creamy. In a separate bowl, combine the flour, baking powder, and salt. Add one-third of that to the butter-sugar mixture and stir it in. Then add 1/2 the milk and mix it in, just until evenly wet. Add and briefly mix in another third of the dry ingredients, then briefly the other half of the milk. Finish by briefly stirring in the last portion of the dry ingredients, just until moistened. Do not over mix it or the cake will be tough. Spread into the buttered dish. Mix together the 2 extra tablespoons flour, the brown sugar and cinnamon. Sprinkle this mixture evenly over the batter. Cut the cold butter into little slivers and stick them down here and there part way through the topping into the batter. Bake for 25 to 35 minutes, or until the center springs back when touched. Serve fresh and warm.
|Jonah and his Cinnamon Flop on the porch|