Cinnamon Flop

This is a fun coffee cake recipe... it's easy, doesn't require many ingredients, and it's done a little differently than your typical coffee cake. I remember making it for my husband many years ago as a breakfast treat. I recently made it for my kids, and they loved it, and were both asking when I would make it again. The cake batter is very basic, but the topping is the interesting part, and it gives you a buttery, gooey, delicious cake. It's comfort food, trust me! The recipe comes from one of my most-used cookbooks: From Amish and Mennonite Kitchens, by Phyllis Pellman Good and Rachel Thomas Pellman.

Here's what you need....
For the cake:

• 1 c. sugar
• 2 c. all-purpose flour
• 2 tsp. baking powder
• 1 tbsp. melted butter (Reserve the rest of the stick of butter for topping.)
• 1 c. milk
• 1 tsp. vanilla extract

For the topping:

• flour, brown sugar, cinnamon - no exact measurements needed
• butter (Use the remainder of the stick from the butter used above. Cut the remaining 7 tbsp. up into small chunks.)

Preheat oven to 350 degrees. Spray two 9" cake or pie pans with non-stick cooking spray and set aside.

Combine sugar, flour, and baking powder.

Add the melted butter, milk, and vanilla. Stir until well-blended.

Divide the batter between two, greased 9" pie or cake pans. The pans won't be filled all the way - the batter will just cover the bottoms.

Sprinkle tops first with flour:

Next, sprinkle brown sugar over top of the flour:

Then, sprinkle cinnamon over top of the brown sugar:

Lastly, push the chunks of butter into the batter. This makes holes and gets gooey as it bakes.

Bake at 350 degrees for 30 minutes.

Serve warm with coffee! Enjoy!

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