Paid Substack Option + a Giveaway!

For those who want more exclusive content—it's here!

I'm excited to announce a new paid version of my email newsletter is available now and our first email for paid subscribers is coming out tomorrow! This is exciting news, as it will allow me to connect with all of you in a new way, and offer new types of content and exclusives for paid subscribers.

If you are currently subscribed, you will still get my free email, but if you are interested in additional perks, you can opt in to the paid version as well.

For $5 per month or $45 per year, you will get additional benefits, such as:

• Exclusive recipes

• Bakery recommendations from my travels

• Companion guides to every episode of Zoe Bakes on Magnolia Network, featuring Q&As and recipes from the featured guests

• Other exclusive subscriber-only content

Thank you for all your support over the years! Again, my standard email will remain free for everyone, but if you are interested in additional content and benefits, please sign up for my paid version, too!

To upgrade to a paid subscription, click here, log in and click the “upgrade” button!

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As a thank you to all of you who already subscribe, I am sharing an exclusive recipe today for everyone on my list (see below). Going forward, exclusive recipes will only be part of the paid plan.

For anyone who signs up for the paid version before Sunday, August 15 at 11:59 p.m., you’ll be entered to win one of five copies of my new book Zoë Bakes Cakes! Once you sign up you’re automatically registered for a chance to win. *International subscribers will be included!*

To upgrade to a paid subscription, click here, log in and click the “upgrade” button!

Thank you so much for your support!

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Plum Cake from Zoë Bakes Cakes

This may be my favorite cake in the whole cookbook. That’s a big statement, since I created them all and put my heart into each one. This one is perfectly balanced with sweet, buttery, tender, yet hearty cake and the freshness of tart plums. The spiral of plums sinks into the cake and turns a stunning fuchsia in the oven. I can’t ever wait to transfer it from the baking pan to a plate before cutting a warm slice and devouring it. Add some softly whipped cream, and this cake is my idea of pure joy.