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Cinnamon flop cake will quickly become a favorite! Whisk together the flour, baking powder, baking soda and sugar in a bowl. Stir in melted butter, vanilla extract, buttermilk and egg. Spray a baking pan with cooking spray. (I found a 10 inch deep dish pie plate is perfect for this cake). A 9 x 9 baking dish would work, too.
Other Reddit bakers chimed in on Bernhard’s post, explaining that flop cake is a lighter version of a buttery coffee cake, pointing her toward Swedish flop cakes, a similar baked good that involves sour cream and occasionally a fruit topping.
Set oven to 350 degrees F. 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).
While it might look like your run-of-the-mill coffee cake at first, let us tell you, this cinnamon flop cake is so much better! If you haven’t heard of a flop cake before, it’s a spinoff of Swedish flop cake (a cream-filled, powdered sugar-topped cake) that skips the cream filling and focuses mainly on the buttery brown sugar topping.
This tall, fluffy cake is made with sour cream and has lovely layers of sweet walnuts and cinnamon. Try making it lower in fat by using 1/2 cup butter, 1/2 cup applesauce, and non-fat sour cream — it’s so flavorful, no one will even notice!
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