Peach Rye Cake
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 eggs room temperature
1 1/2 cups (180g) all-purpose flour
1/2 cup (65g) rye flour
2 tsp baking powder
3/4 tsp salt
1/2 cup whole milk room temperature (I used oat milk)
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
Directions
- 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.
Notes
- recipe lightly adapted from Zoe Bakes