“Morning, sunshine!” That’s what this Peach Rye Cake says to me and what a joyous way to start the day. Sure, it’s cake and can be served with ice cream as a dessert too, but the rye and honey evoke more of a morning muffin vibe, so I am suggesting this with a dollop of yogurt to start your day. When King Arthur Baking Company invited me to celebrate their official name change from King Arthur Flour with a recipe, I immediately thought of Vermont (King Arthur Baking Company’s home) and my childhood memories there. I grew up on communes in Plainfield and Glover, Vermont. Food on a commune is a constant dance, since there are so many mouths to feed. The smell of honey, baking bread and granola are some of my very first food memories. Sunshine streaming in the windows and the smell of sweetness in the kitchen are the things I recall and what I wanted to recreate with this cake. A sun burst of peaches in a honey-sweet rye cake batter, that’s a perfect celebration. The fact that King Arthur Baking Company has changed their name to highlight all that they do for and with the baking community, beyond producing some of the very best flour, just seems natural and right. They represent the best of the baking community and are a constant go to for tested recipes, trusted resources, and the highest quality baking products. I am honored to have worked with them throughout my baking career and overjoyed to be a part of this special moment.
And…scroll to the bottom to see the Zoë cookie King Arthur Baking Company created for me. It is hilarious and delicious. Recipes below!
Peach Rye Cake
1/2 cup (113g) unsalted butter, room temperature
1/2 cup (115g) brown sugar
3 Tbls (63g) honey, plus more for drizzling over top
1 tsp vanilla extract
2 egg, room temperature
1 1/2 cups (180g) King Arthur Baking Company all-purpose flour
1/2 cup (65g) King Arthur Baking Company rye flour
2 tsp baking powder
3/4 tsp salt
1/2 cup whole milk, room temperature
4 medium peaches, peeled, quartered (leave one half peach in tact for center of cake) and pitted (you can watch me easily peel the peaches in my highlight video on instagram), plus more for serving with cake (optional)
confectioners’ sugar for dusting top
To make the cake:
- Preheat oven to 375°F
- Line the bottom and sides of a 9-inch springform pan with greased parchment.
- In a stand mixer, fitted with the paddle attachment, Cream the butter, brown sugar, honey and vanilla on medium-high speed until light in color and texture, about 5 minutes.
- Beat in the eggs on medium speed, one at a time, until incorporated.
- In a bowl, whisk together the flours, baking powder and salt.
- Add 1/3 of the flour mixture to the butter mixture and mix on low speed until incorporated. Add half the milk and mix until smooth. Repeat with another 1/3 flour mixture and remaining milk, then finish with the last of the flour. Mix just until incorporated.
- Spread the batter into the prepared pan.
- Arrange the peaches on top of the batter, saving the peach half for the center.
- Bake for about 1 hour 10 minutes or until a tester comes out clean.
- Allow to cool for 20 minutes before removing from pan.
- Serve room temperature, dusted with confectioners’ sugar.
Add more fresh peaches and ice cream to doll up the cake for dessert.
This post is sponsored by The King Arthur Baking Company, but the words and opinions are all me.
King Arthur Baking Company also created a cookie cutter of my likeness! Along with the vanity cutter they sent a fantastic Brown Butter Rye Shortbread recipe. You really should give it a try!