• Cup of Jo with Cake!

    One of my favorite blogs, Cup of Jo, just shared my Cinnamon Spice Cake. Thank you so much Joanna and Jenny Rosenstrach! It really is the perfect cake to be snacking on while listening to Frank Sinatra and getting your festive game on.

    Photos: Nicole Franzen (Simple Cake Cookbook)


    Diced Cinnamon Donut Cake

    From Odette: This recipe calls for spelt flour but you can use all-purpose flour, whole wheat, spelt or a combination of all three. (The spelt adds a lovely warmth that all-purpose can’t, and whole wheat can be a little full on by itself.) The cake is not overly spiced and keeps for days; in fact, I think it’s better on the second day when the flavors have had time to rest. It is deserving of a pair of slippers, a cardigan and a cup of tea. Makes one 13-by-9-inch rectangular cake; Preparation: 20 minutes.


    2 1⁄4 cups (270g) organic whole-grain spelt flour (or all-purpose flour; see note above)
    1 1⁄2 teaspoons baking powder
    1⁄2 teaspoon baking soda
    1⁄2 teaspoon salt
    1 teaspoon ground cinnamon
    1⁄2 teaspoon ground nutmeg
    3 eggs, at room temperature
    1⁄2 cup (120ml) mild-flavored extra-virgin olive oil
    1 teaspoon vanilla extract
    1 cup (240g) unsweetened applesauce
    1⁄4 cup (85g) honey
    1⁄2 cup (120ml) whole milk
    1 tablespoon finely grated orange zest
    1 cup (190g) light brown sugar, lightly packed

    Cinnamon-Sugar Topping:

    2⁄3 cup (140g) cane sugar
    2 teaspoons ground cinnamon
    6 tablespoons (85g) unsalted butter, melted

    For Cake: Preheat the oven to 350°F. Grease a 13 by 9-inch rectangular pan with butter, line the bottom and sides of the pan with parchment paper, and grease the paper. (I’ll let you just grease, line the bottom of the pan, and lightly flour the sides if you’re feeling lazy.)

    Place a large sifter or a sieve in a large mixing bowl. Add the flour, baking powder, baking soda, salt, cinnamon and nutmeg and sift.

    In another large bowl, whisk the eggs, oil, vanilla, applesauce, honey, milk, zest and brown sugar until smooth.

    Gradually add the wet ingredients to the dry ingredients and whisk until there are no lumps and the batter is smooth.

    Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for 28 to 30 minutes or until a wooden skewer inserted in the center comes out clean, and the cake bounces back when lightly pressed.

    Remove the cake from the oven and let it stand for 10 minutes. Run a butter knife around the cake to gently release. Invert the cake, peel off the parchment paper, and cool on a wire rack.

    For topping: Mix the sugar and cinnamon in a small bowl. With a large, sharp knife, cut the cake into cubes. Brush or spoon the melted butter on top of each cake square. Let it soak into the cake a little before sprinkling on the cinnamon-sugar mix. (If the cake is still warm, the sugar will dissolve.)

  • A Cake to Snack On (and On and On)

    Here's an article I wrote for Taste, about the simple cakes I like to bake and eat. This laissez-faire approach to cake has become my trademark, but I have also noticed them popping up at some of my favorite food haunts. Have a read with a cuppa!



  • 10 Best Cookbooks to Give Beginner Home Cooks - Eater!


    THANK YOU! THANK YOU! EATER!! For including Simple Cake Cookbook in 10 Best Cookbooks to Give Beginner Home Cooks. When I set out to make the book I really had a mission to make baking a cake, easy, fun, more everyday in its ease and scale, with zero fear of abject failure that can sometimes be associated with baking, especially if it’s not your thing. Non-Bakers are welcome in my book ! Actually I encouraged you by sharing my bake fails in the back of the book. 😂To be in the company of cooks like @ciaosamin@deborahmadison @markbittman@turshen @kenjilopezalt@andreanguyen88 and @inagarten ( Ina I love you. Like really love you, and have to have cake with you one day),is such an honor. Thank you !! Now guys.. if you’re looking for a good cookbook as a gift this Holiday, you can’t go wrong with any of these classics.

  • Front Page of the NYTimes Food Section!!!

    @bwashbu knocked it out of the ball park when he baked and styled the Milk & Honey Cake from #simplecakebook for @nytcooking How freaking glorious ! I loved him even harder when I read his post this morning. I’ve never thought about motorboating a cake, but I’m hey... I’m an earthy Aussie.


    “All I want for breakfast is this whole goddamn cake. I want to bury my face in it, motorboat those layers, and bask in the sticky afterglow. Instead I’m drinking black coffee and willing my back fat away."  @bwashbu

    This is one of my favorite recipes from the book. Give it a try this Holidays!

  • New York Times Best Baking Books 2019!!


    And then this happened. 😭😭😭 I’m bursting at the seams. The best thing about this moment is when I was writing #simplecakebook because it was my first cookbook, I never once thought about how it would be received in the world. I just focused on writing the stories down and making the recipes as buttoned up, majestic and simple as I could for you to enjoy. (After I submitted the manuscript terror set in, but that’s another story for another day.) This is a great reminder to focus on the work, not the end product. An enormous thank you to @nytcooking @nytimes and @clarkbar who I admire and turn to constantly as a resource, entertainment and inspiration. I’m honored to be in the company of @lizprueitt_tartine @tartinebakery @republiquela @joannebchang @shaunasever @samanthaseneviratne THANK YOU!

  • TASTE PODCAST - Time to tune in..

    Matt Rodbard and I discuss growing up in Australia and how as a Commonwealth country we took our baking cues from the English, but added a more relaxed, barefoot approach. And yes... we discuss Vegemite.