• 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!



  • 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!

  • 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. 



  • An Aussie Inspired Breakfast - Rachael Ray Magazine!

    Next weekend if you are wanting to pretend you are waking up on Bondi Beach, and having a seaside breakfast, you need to go and grab yourself a copy of this month's Rachael Ray Magazine. I've got you covered with an awesome Avocado Toast on Sourdough with crispy prosciutto, roasted tomatoes and feta, babycinno's for the kids' and yes warm cake. 



    Thanks to the dream team for making it so fun!

    photo: @graydonherriott 

    food styling: @rebeccajurkevich




  • Melissa Clark and I Talk About Why To Keep It Simple on Splendid Table!

    I've always loved New York Times columnist and cookbook author Melissa Clark's recipes. It was a great pleasure to sit down and talk about the why I bake, and why I (and you) need to keep it simple. Have a listen on your way to work! Thanks for having me Splendid Table.