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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 6 |
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I came up with this cake, mainly because I wanted to find new ways to use up all of my rye flour. After several attempts that didn't quite make it, I finally hit it. It's light and sweet, but not too sweet. Ingredients:
(dry ingredients) |
2 cups rye flour |
1 tablespoon baking powder |
1/2 teaspoon salt |
(wet ingredients) |
1/2 cup unsalted butter, softened |
1 cup brown sugar, packed (yes, sugar is a wet ingredient in my world) |
3 eggs |
2 teaspoons vanilla extract (or another type extract of choice) |
3/4 cup milk |
Directions:
1. Preheat oven to 350 degrees.
2. In a large bowl, whisk together butter and sugar to cream. Beat in eggs, one at a time, until incorporated; then add milk and vanilla.
3. Sift flour, baking powder and salt into wet ingredients. Use a spoon or spatula to thoroughly combine.
4. Grease and flour a 9X12 inch cake pan; pour cake batter into pan. Batter will be fairly thick. If necessary, use edge of spoon or spatula to level batter in pan (it will level by itself during baking).
5. Bake at 350 degrees for 25-30 minutes (when done, cake will be slightly browned, and center of cake will spring back when touched).
6. Allow to cool before serving. Serve as-is, or top with a fruit glaze (orange works very well).
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