Time Period: 1900-1916
Though a lot of cakes depend on eggs for their batters, there are plenty of home kitchens throughout American history that didn't have them in the fridge ready to go. Without the electricity from refrigerators and mixers, the Amish population in Pennsylvania had to depend on staples and hand-stirring. The cinnamon flop was a popular one in the early 1900s, and though nobody is quite sure how the word "flop" derived in this context, this cake has been a stalwart for the Amish ever since.
I made this one as a birthday cake for Tiddy while I was on a conference call for work, so you know its steps weren't too complicated. It served well as both an after-dinner dessert and a next-day coffee cake, though as with most eggless cakes, it didn't take long to dry out over the next couple of days.
It's unlikely this cake will wind up in the top ten by the end of the project, but as a rough-and-ready dessert that can be whipped up in a hurry, it performed admirably.
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