Honey Rye Cake
Delight your taste buds with the rustic charm of this Honey Rye Cake, a moist and tender bake that perfectly balances earthy rye flour with the natural sweetness of honey. Infused with warm spices like cinnamon and ginger, this aromatic cake offers a cozy flavor profile that's both sophisticated and comforting. Greek yogurt and whole milk lend a luscious texture, while a touch of brown sugar deepens its caramelized notes. Ideal for brunch, teatime, or dessert, this easy-to-make cake is ready in under an hour and can be elegantly finished with a dusting of powdered sugar or a drizzle of extra honey. Perfect for fans of wholesome, homey desserts, this honey-sweetened rye cake is a unique twist on classic baking that's sure to impress.
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Recipe Information
Ingredients
- 150 grams Rye flour
- 50 grams All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground ginger
- 115 grams Unsalted butter, softened
- 150 grams Honey
- 50 grams Brown sugar, packed
- 2 pieces Eggs, large
- 1 teaspoon Vanilla extract
- 120 ml Whole milk
- 60 grams Greek yogurt
Instructions
Preheat your oven to 175°C (350°F) and grease a 9-inch (23 cm) round cake pan. Line the bottom with parchment paper for easy removal.
In a medium bowl, whisk together the rye flour, all-purpose flour, baking powder, baking soda, salt, cinnamon, and ginger. Set aside.
In a large mixing bowl, beat the softened butter, honey, and brown sugar together using a hand or stand mixer on medium speed until light and fluffy (about 2-3 minutes).
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Reduce the mixer speed to low and mix in the dry ingredients in three additions, alternating with the milk and Greek yogurt. Begin and end with the dry ingredients. Mix until just combined. Do not overbeat.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then carefully invert it onto a wire rack and remove the parchment paper. Let cool completely before serving.
Optional: Dust with powdered sugar or glaze with extra honey before serving for an additional touch of sweetness.
Nutrition Facts
Calories |
2439 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.5 g | 142% | |
| Saturated Fat | 64.9 g | 324% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 640 mg | 213% | |
| Sodium | 2508 mg | 109% | |
| Total Carbohydrate | 341.7 g | 124% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 181.1 g | ||
| Protein | 42.6 g | 85% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 396 mg | 30% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 1395 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
