Peach Rye Cake
"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.
Ingredients
- 1/2 cup (113g) unsalted butter room temperature
- 1/2 cup (115g) brown sugar
- 3 Tbsp (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, plus more for serving with cake (optional)
- confectioners' sugar for dusting top
Instructions
- 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.