Chef's Choice Recipes: Jonathan Olson's Cinnamon Toast Cake


While I interview Jonathan Olson of Erato on Main in Edwardsville, Illinois, for his Chef's Choice profile, he goes to the kitchen to remove his Cinnamon Toast Cake from the oven.

Jonathan Olson, executive chef of Edwardsville's Erato on Main - ROBIN WHEELER
  • Robin Wheeler
  • Jonathan Olson, executive chef of Edwardsville's Erato on Main
"My great grandma made this dessert cake now and then for breakfast," he says. "It's a simple cake with cinnamon. It's nothing too complex, but this is the first time I've made it." It's labeled in a homemade packet of recipes as a breakfast favorite of Christine Novak Olson's family.

The scent of warm cinnamon and sugar wafts all the way to the front of the building. It's no wonder the recipe's been effective at getting generations of kids out of bed on cold mornings.

Cinnamon Toast Cake

  • Robin Wheeler

1 cup sugar
2 cups flour
1 tbsp baking soda
1 cup milk
2 tbsp butter, melted
1 tsp vanilla


1 stick of butter, melted
1 cup sugar
1 tbsp cinnamon
1. Preheat oven to 350 degrees.

2. Combine all dry ingredients and make a well in the center. Add wet ingredients and mix together until just moist.

3. Spread batter in a lightly greased or parchment-covered 10-inch x 15-inch jelly roll pan. Bake 20 minutes.

4. Combine cinnamon and sugar for the topping.

5. Drizzle stick of melted butter over top of the hot cake. Sprinkle cinnamon and sugar mixture over the top. Bake another 10 minutes.

6. Cut into Texas toast-sized pieces. Serve warm.

Robin Wheeler writes the blog Poppy Mom and is a regular contributor to Gut Check, including the columns The Dive Bomber and Throwback of the House.

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