“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!
, will bring the two camps together in perfect agreement. It is so delicious and despite my selfish desire to have the beet flavor shine through, it is so subtle, it just leaves a super-rich and moist cake that everyone, no matter their feelings about beets, will love. Plus, it is so gorgeous, how could you refuse to try it? Once you do, you’ll go in for seconds. 
