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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.
Course: cake


  • 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 make your own homemade vanilla
  • 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


  • 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.