Amish Cinnamon Flop Recipes

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CINNAMON FLOP



Cinnamon Flop image

YUMMY and EASY! Kids and adults love it :) I don't remember where I got this recipe...I just have it written on an index card, but it has been requested of me many times. Makes 2 - 9 inch cakes, so there is enough to go around!

Provided by Karen..

Categories     Breads

Time 40m

Yield 12 serving(s)

Number Of Ingredients 9

1 cup sugar
2 cups flour
2 teaspoons baking powder
1 tablespoon melted butter
1 cup milk
1/8 cup flour (approx)
1/4 cup brown sugar (approx)
1 teaspoon cinnamon (approx)
1/4 cup cold butter, cut up into small chunks (approx)

Steps:

  • Preheat oven to 350* and grease well two 9" round pans.
  • Combine flour, sugar and baking powder.
  • Add melted butter and milk and stir until well blended.
  • Divide mixture evenly into two prepared pans.
  • Sprinkle tops evenly with flour, then brown sugar, then cinnamon.
  • Push chunks of butter evenly spaced into dough.
  • Bake for 30 minutes and cool slightly.
  • Cut and serve right out of pans.

Nutrition Facts : Calories 218.8, Fat 5.8, SaturatedFat 3.5, Cholesterol 15.6, Sodium 114.6, Carbohydrate 39.4, Fiber 0.7, Sugar 21.1, Protein 3

CINNAMON FLOP



Cinnamon Flop image

This recipe has been in my family for quite some time. Easy to make and very easy to eat. Eat warm or cold. Warm is better.

Provided by Tim A. Long

Categories     Desserts     Cookies     Bar Cookie Recipes

Time 30m

Yield 15

Number Of Ingredients 8

1 cup white sugar
¼ cup butter, cut into chunks
2 ½ cups all-purpose flour
2 teaspoons baking powder
1 cup milk
¼ cup butter, melted
2 tablespoons brown sugar, or more to taste
1 pinch ground cinnamon, or more to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Stir white sugar and butter chunks together in a bowl with a spoon; add flour and baking powder. Slowly add milk to flour mixture while stirring until batter is just moistened. Spread batter into a 9x13-inch baking dish. Pour melted butter, brown sugar, and cinnamon evenly over the top.
  • Bake in the preheated oven until golden and set, 20 to 25 minutes.

Nutrition Facts : Calories 197.2 calories, Carbohydrate 32 g, Cholesterol 17.6 mg, Fat 6.7 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 4.1 g, Sodium 116.2 mg, Sugar 15.9 g

SWEDISH FLOP



Swedish Flop image

Swedish flop was one of my Gramma Esther's favorites. Found mainly in the Chicago area, this combination of fluffy yeasted cake and buttercream is, like Esther herself, a showstopper. -Shauna Sever, Oak Park, Illinois

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 12 servings.

Number Of Ingredients 24

1 package (1/4 ounce) quick-rise yeast
2/3 cup warm whole milk (110° to 115°)
4 tablespoons unsalted butter, melted
1/4 cup sugar
2 large eggs, room temperature
2 teaspoons grated lemon zest
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon fine sea salt
STREUSEL:
3/4 cup all-purpose flour
1/3 cup packed light brown sugar
1/8 teaspoon fine sea salt
5 tablespoons unsalted butter, room temperature
ERMINE FROSTING:
1/4 cup all-purpose flour
1 cup whole milk
1 cup sugar
1/4 teaspoon fine sea salt
1 cup unsalted butter, room temperature
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 cup rhubarb or raspberry jam
1/4 cup confectioners' sugar

Steps:

  • In the bowl of a stand mixer, combine yeast and milk; let stand 5 minutes. Whisk in butter, sugar, eggs, zest and vanilla. With the paddle attachment, beat in flour and salt until shiny, 3-4 minutes (batter will be very loose and sticky). Place in a greased bowl; lightly sprinkle surface with additional flour. Cover and let rise in a warm place until doubled, about 1 hour., Lightly grease a 13x9-in. baking pan; line pan with parchment, letting ends extend up sides. Transfer dough to prepared pan; cover and let rise until doubled, about 45 minutes. , Preheat oven to 350°. Meanwhile, for streusel, in a bowl, combine flour, brown sugar and salt. Add butter and rub together until coarse crumbs form; refrigerate while dough rises. , Sprinkle streusel evenly over dough. Bake on the center rack until edges start to brown, about 30 minutes. Cool in pan on a wire rack. , For frosting, whisk flour, milk, sugar, and salt in a large saucepan. Cook, whisking constantly, over medium heat until mixture thickens, about 1 minute. Remove and let cool completely. Whisk butter and extracts on high speed until fluffy, about 2 minutes. Add cooled flour mixture; beat until fluffy and mousselike, about 5 minutes. , Remove cake from pan. Using a serrated knife, cut 1/4 in. off outside edges; slice cake horizontally into 2 layers. Spread frosting evenly over bottom layer; top with jam. Replace top of cake; dust with confectioners' sugar.

Nutrition Facts : Calories 510 calories, Fat 26g fat (16g saturated fat), Cholesterol 98mg cholesterol, Sodium 173mg sodium, Carbohydrate 64g carbohydrate (39g sugars, Fiber 1g fiber), Protein 6g protein.

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