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1900-1916: Cinnamon Flop

 

 

After the Fourth of July, my week turned into a total flop. Driving home from work that Thursday, my car stalled in the turning lane a little over a mile from home. This is the first time my car has just stopped working. Ironically, I made an appointment for the following Wednesday because the maintenance required like was on--Caroline the Corolla just didn't want to wait. My weekend went from adventure-filled to stranded at the house. Sure, I could've used public transportation (in Denver, this mostly means buses), or taken Lyft, but I opted to take the loss of my car for the weekend as the opportunity to stay home with the dog and paint my bathroom. 

 

I also did the best thing for stress: bake. 

 

The last cake I made from American Cakes was the burnt leather cake. I turned to see what was next and discovered a delicious looking fudge cake. With 2 ounces unsweetened chocolate in my pantry and the recipe calling for 4, I resigned to skipping the Wellesley fudge cake for now. The next cake was the cinnamon flop. 

 

The idea behind the cinnamon flop cake was a cake made with staple ingredients found in most kitchens. The ingredients to make the cake were indeed in my kitchen. 

 

Made with butter, sugar, flour, baking powder, salt, milk, brown sugar, and cinnamon, the cinnamon flop cake is a quick coffee cake. My one suggestion for improvement: more brown sugar cinnamon crumble topping. 

 

My stressful week culminated in me eating the whole cake by myself. The cinnamon flop is an 8" denser coffee cake. It helped me feel better about my car breaking down. 

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