Cinnamon Flop
This is my mom's recipe that I have not been able to find anywhere else. We grew up eating it with chili.
This is my mom's recipe that I have not been able to find anywhere else. We grew up eating it with chili.
- Carbohydrate 73.3678684910797 g
- Cholesterol 8.28385417155196 mg
- Fat 3.11182473408666 g
- Fiber 1.17277121542084 g
- Protein 5.6459564901157 g
- Saturated Fat 1.7816394069946 g
- Serving Size 1 1 Serving (144g)
- Sodium 2179.49838584601 mg
- Sugar 72.1950972756589 g
- Trans Fat 0.300874446907106 g
- Calories 331 calories
Step-by-step
- Cream butter and sugar together.
- Add milk alternately with flour and baking powder.
- Pour in well greased and floured 11x13 glass pan.
- Melt butter and pour on top.
- Sprinkle brown sugar and cinnamon.
- Poke small pieces of butter into the batter.
- Bake at 350 for 45 minutes.
Why does poking raw butter into batter create distinct pockets of moisture rather than a uniform crumb? Traditional pan-poured quick breads rely on surface toppings to compensate for neutral dough bases, a heritage preservation method found across rural American community cookbooks from the early twentieth century. When home bakers shifted from stone-ground whole grains to bleached, roller-milled all-purpose flour, batters absorbed liquids much faster, which required precise fat distribution to prevent dry crusts. Incorporating dairy alternately with dry ingredients prevents gluten strands from over-developing, keeping the interior tender while the surface bakes at 350 degrees for forty-five minutes.
Mastering the Surface Topping
Pouring melted butter directly over unbaked batter creates a rich crust as the fat merges with sprinkled brown sugar during baking. Distribute tiny pieces of solid butter evenly across the surface before it enters the oven so small pockets melt slowly into the center.
- Grease and flour an 11x13 glass pan thoroughly to prevent the sugary edges from sticking.
- Measure two full teaspoons of baking powder to guarantee adequate lift in dense batters.
- Cool the baked slab on a wire rack for at least twenty minutes before slicing into six portions.
