No, not a flop as in failure. This nummy weekend brunch cake for rainy fall mornings is literally called “flop.” I remember happening upon the recipe over a year ago and needing to try it out just for its name. And also for the curious optional ingredient: egg. Near as I can tell, it’s an old Amish tradition, but if you do a google search, you’ll discover that it’s certainly a homemaker favorite now because it takes about 5 minutes to make, the ingredients are typically what one has on hand, and the result is a consistent performer. Its batter is incredibly open to your culinary whims…top it with an icing if you want a more cinnamon roll taste (though I think the topping makes it sweet enough)…when baked without the egg, the flop has a great chew to it that simulates that cinnamon roll texture. Add the egg if you want a more cakey texture. Mix in some cooked apples or pears, raisins, berries, play around with the spices, serve it with coffee and topped with a scoop of vanilla ice cream for breakfast or evening dessert.
2 c. flour
1 1/4 c. sugar (I tend to cut out the extra 1/4 c.)
1 1/4 c. milk
1-2 t. pure vanilla or almond extract (or a bit of both)
3 t. baking powder
1 pinch salt
1 egg (optional)
1/2 c. brown sugar
1-2 t. cinnamon
1/4 c. melted butter
chopped walnuts or pecans (optional)
Preheat oven to 350. Grease a 9×13 pan or two 8 or 9 inch round cake pans.
Mix all cake ingredients until just combined; do not overmix. Pour into pan(s).
Generously sprinkle the brown sugar and cinnamon on top, and nuts, if desired. Drizzle melted butter over all.
Bake for 20-25 minutes for 8 or 9 inch pans, or 30 minutes for 9×13.