Cinnamon Lake Ohio is a sweet, spiced dessert inspired by the flavors of cinnamon and the cozy, lakefront charm of the region. It’s a simple baked treat—think a soft, tender cake with a crackly cinnamon-sugar top—that comes together in one bowl and bakes in under an hour. This recipe works because it uses pantry staples and delivers a warm, comforting dessert that’s perfect for any season.
Ingredients
- 1 ½ cups (190 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup (120 ml) whole milk, at room temperature
- ½ cup (115 g) unsalted butter, melted and slightly cooled
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- For the topping: ¼ cup (50 g) granulated sugar mixed with 1 tablespoon ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8-inch (20-cm) square baking pan or line it with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon.
- In a separate bowl, whisk the milk, melted butter, eggs, and vanilla until well combined.
- Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined. Do not overmix; a few lumps are fine.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Sprinkle the cinnamon-sugar topping evenly over the batter.
- Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden and slightly crackly.
- Let cool in the pan on a wire rack for at least 15 minutes before slicing and serving.
Tips
- Room-temperature ingredients: Bring milk, eggs, and butter to room temperature before mixing to ensure a smooth batter and even baking.
- Don’t overmix: Stir just until the flour disappears. Overmixing develops gluten, which can make the cake tough.
- Check early: Ovens vary; start checking at 30 minutes. If the top browns too quickly, loosely cover with foil.
- Substitution: For a dairy-free version, use almond milk and coconut oil (melted) instead of butter. The texture will be slightly denser but still delicious.
Serving Suggestions
Serve warm with a scoop of vanilla ice cream or a drizzle of caramel sauce. It also pairs well with a cup of coffee or spiced tea. For a lakefront brunch, dust with powdered sugar and add fresh berries on the side.
Variations
- Apple Cinnamon: Fold in 1 cup (about 150 g) of diced peeled apples (like Honeycrisp) before baking.
- Nutty Crunch: Add ½ cup (60 g) of chopped walnuts or pecans to the batter for extra texture.
- Maple Glaze: Whisk ½ cup (60 g) powdered sugar with 2 tablespoons maple syrup and drizzle over the cooled cake.
- Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free baking flour blend; the texture will be slightly more crumbly.
Storage and Reheating
Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. To reheat, microwave individual slices for 15–20 seconds, or warm in a 300°F (150°C) oven for 5–10 minutes. You can also freeze the baked cake (without glaze) for up to 3 months; thaw overnight in the fridge before serving.
Frequently Asked Questions
Can I use buttermilk instead of whole milk? Yes, buttermilk adds a slight tang and makes the cake more tender. Use the same amount and reduce the baking powder to 1 ½ teaspoons to balance acidity.
Why did my cake sink in the middle? This can happen if the oven door is opened too early during baking, or if the batter was overmixed, which creates too much air that collapses. Also, ensure your baking powder is fresh—test it by mixing a teaspoon with hot water; it should bubble vigorously.
Can I make this in a loaf pan? Yes, use a 9×5-inch loaf pan and increase baking time to 50–60 minutes. Check with a toothpick; the center should be fully set.
How do I know when it’s done? Insert a toothpick into the center—if it comes out clean or with just a few moist crumbs, it’s done. The top should spring back when lightly pressed.
Can I reduce the sugar? You can reduce the sugar in the batter to ¾ cup (150 g) without major changes, but the topping sugar is essential for the crackly crust; keep it as is.
Is this safe for kids? Yes, this is a standard baked dessert with no raw ingredients. Ensure eggs are fully cooked by baking until the center reaches 160°F (71°C) if you want to be precise, though the toothpick test is sufficient for this cake.
Related
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- Sugar Cookie Zwift Recipe: Easy Iced Cut-Outs
- Sugar Cookie Syrup Recipe for Coffee & Drinks
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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