Name: Old-Fashioned Cinnamon Flop Cake Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 ½ cups sugar; 2 tbsp melted butter; 2 cups all-purpose flour; 2 tsp baking powder; 1 cup milk; 1 egg, beaten; 1 cup brown sugar; 1 tsp cinnamon; 4 tbsp melted butter

There’s something wonderfully nostalgic about a recipe that doesn’t try to be perfect—and Amish Cinnamon Flop Cake is exactly that kind of dessert. It’s simple, soft, slightly sunken in the middle, and built around the idea that the “flop” is the best part. In Amish kitchens, this cake shows up when unexpected guests arrive or when there isn’t time to fuss with fancy layers or complicated frostings. It’s the definition of comfort baking: a handful of pantry staples, one bowl for the batter, one bowl for the topping, and a short bake time that makes the whole house smell warm and sweet.

What makes this cake special is the way the buttery cinnamon topping melts and sinks into the soft batter. Instead of staying on top like a crumb or streusel, it slowly disappears into the center, creating a gooey, caramel-cinnamon pocket. That little sunken spot is the trademark of a true flop cake, and you’ll know it’s perfect when the middle dips slightly and the edges turn golden.

Some bakers worry when the topping doesn’t sink during baking, but that’s part of the charm—every batch looks a little different. The flavor, though, is always the same: sweet, warm, and incredibly comforting. It’s the kind of cake you slice while it’s still warm, pair with coffee, and enjoy straight from the pan.

SECRET TIP:

To intensify the cinnamon flavor, mix ½ teaspoon cinnamon directly into the cake batter and keep the full amount in the topping. It gives the cake a deeper aroma and a perfectly balanced cinnamon taste without overpowering the sweetness.

This Amish Cinnamon Flop Cake is especially good for cozy mornings, simple family desserts, or holiday breakfast menus. It takes less than 10 minutes to mix and uses ingredients you already have on hand. It’s also a great recipe for beginners—no mixers, no complicated steps, and no worries if the top doesn’t look perfect. The “flop” makes it even better.

Bake it once, and you’ll understand why this old-fashioned recipe has been passed down for generations.

⭐ Ingredients

Cake

1½ cups sugar
2 tbsp melted butter
2 cups all-purpose flour
2 tsp baking powder
1 cup milk
1 egg, beaten

Cinnamon Topping

1 cup brown sugar
1 tsp cinnamon
4 tbsp melted butter

⭐ Instructions

Prepare the Batter Combine sugar, melted butter, flour, baking powder, milk, and the beaten egg in a large mixing bowl. Stir until smooth and well combined.
Add to Pan Pour the batter into a well-greased 9×9-inch baking dish or round cake pan.
Mix the Topping In a separate bowl, stir together brown sugar, cinnamon, and melted butter until crumbly.
Add the Topping Sprinkle the cinnamon mixture evenly over the cake batter. (It may sit on top and not sink in — this is normal.)
Bake Bake at 425°F for 18–20 minutes. Depending on your oven, it may take up to 40 minutes. Use the toothpick test: insert in the center — it should come out clean or with moist crumbs, not wet batter.
Cool & Serve Let the cake cool for a few minutes before slicing. Enjoy warm for the best texture and flavor.