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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 powder1⁄2 teaspoon baking soda1⁄2 teaspoon salt1 teaspoon ground cinnamon1⁄2 teaspoon ground nutmeg3 eggs, at room temperature1⁄2 cup (120ml) mild-flavored extra-virgin olive oil1 teaspoon vanilla extract1 cup (240g) unsweetened applesauce1⁄4 cup (85g) honey1⁄2 cup (120ml) whole milk1 tablespoon finely grated orange zest1 cup (190g) light brown sugar, lightly packed
2⁄3 cup (140g) cane sugar2 teaspoons ground cinnamon6 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.)