Spiced Rye Tea Cake with Pear
This is a lovely seasonal cake that comes together easily. Since it is full of fruit and whole grain rye flour, it’s a great pairing with a cup of black tea or coffee for a morning snack. Only bake this cake if you want your whole house to smell like autumn for a few days.
Jennifer Latham, author of “Baking Bread with Kids”
1 hour 45 minutes
One ten-inch cake, approximately 12 slices
- 1 ½ cups (from 1-2) firm pears, such as French butter, diced ½"
- 2 tablespoons (25g) brown sugar
- 2 teaspoons (6g) ground cinnamon
- ¾ cup (113g) Organic Edison all-purpose flour
- 2/3 cup (79g) whole grain Gazelle rye flour
- 1 teaspoon (4g) baking powder
- 1 teaspoon (2g) ground cardamom
- 1 tablespoon (8g) ground cinnamon
- Pinch nutmeg
- 1 teaspoon (6g) fine sea salt
- 1 cup + 2 tablespoons (225g) granulated sugar
- 1¼ cups (293g) softened butter, at room temperature
- 4 large eggs
- 1/3 cup (75g) heavy cream
- 1 teaspoon (4g) vanilla extract
- Powdered sugar to finish
- Toss pear cubes with the brown sugar and 2 teaspoons cinnamon and set aside.
- Preheat the oven to 375° Prepare an 10-inch round cake pan by buttering the inside and lining the bottom with a round piece of parchment cut to size or a reusable silicone cake pan liner.
- Sift together the Edison flour, rye flour, baking powder, remaining spices, and sea salt. Add the sugar and whisk to combine.
- Put the all the dry ingredients and the room temperature butter in the bowl of an electric stand mixer fitted with the paddle attachment. Paddle on medium-high for about 3 minutes, until light and fluffy. Pause a few times to scrape the bottom and sides.
- Add the eggs one at a time, mixing well between each addition. After all the eggs are added, mix on medium until everything is well combined.
- With the mixer running on slow speed, slowly pour in the cream and vanilla extract and mix on medium until well combined.
- Remove the bowl from the mixer and use a spatula to gently fold the pear and brown sugar mixture into the batter.
- Scrape the batter into the cake pan and bake for about 60-75 minutes, until the top is well browned and a cake tester inserted into the center of the cake comes out clean.
- Let cool for about 1 hour in the pan, then remove from pan and let cool the rest of the way on a wire cooling rack.
- Use a fine-mesh sieve or a shaker to sprinkle powdered sugar around the edges before serving.