Thursday, January 12, 2017

Seeded Rye Pound Cake

I have noticed a loooot of healthy stuff on the line lately (name that movie.) I am frankly a little sick of it. I don't like having the holiday band-aid ripped off so quickly. I am clearly not on the whole 30, eat clean, "new year, new you" band wagon. I am on the pound cake band wagon.

This pound cake is full of rye flour, nuts, seeds and healthy fat. It is also drenched with glaze and soaked with honey. I like to ease my way out of holiday indulgence, ya see?

This cake is wonderful plain, served up with coffee for breakfast or a snack. The glaze is optional but pretty. Choose your own adventure. Either way, it won't last long. 

Seeded Rye Pound Cake
adapted from Heidi Swanson's Near and Far
fills a 9 x 5 loaf pan

1 c + 2 Tablespoons dark rye flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 Tablespoons toasted sesame seeds
1/2 c pepitas (shelled pumpkin seeds)
1/4 c sunflower seeds
6 Tablespoons coconut oil at room temperature
1/2 c granulated sugar
1/4 c warm, runny honey
1 teaspoon vanilla
1 egg + 1 egg yolk
zest of 1 small lemon + 1 Tablespoon lemon juice
1/2 c whole fat plain yogurt
- - -
1. Pre-heat oven to 350F and grease and flour the loaf pan
2. In a small bowl combine the flour, soda, salt and all seeds; set aside
3. In a medium bowl mix together the oil and sugar until it is light and fluffy (I used a wooden spoon but you can definitely use a stand mixer with a paddle attachment)
4. Add the honey, lemon zest/juice and vanilla, mixing until incorporated
5. Add the egg and yolk, mixing until incorporated
6. Add half the dry ingredients, stirring to combine, followed by half of the yogurt; repeat with remaining dry ingredients and yogurt
7. Pour the batter into the prepared pan
8. Bake at 350F for 35-40 minutes (edges will begin to darken and the cake will be golden brown)
9. Cool completely before glazing** or dusting with powdered sugar

**Quick vanilla glaze: In a small bowl combine 3/4 c sifted powdered sugar with 1 teaspoon vanilla extract and 2-3 Tablespoons milk or cream (depending on the consistency of glaze you want!)

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