This week’s Tuesdays with Dorie recipe comes from Dorie’s latest book, Dorie’s Anytime Cakes! Pears, Nuts and Rye, Oh My! is a cake that I most definitely wouldn’t classify as an “anytime” cake, given it has four ingredients I have to shop for specially for this recipe but oh my, it WAS delicious!
Said “not anytime” ingredients were rye flour, spelt flour, hazelnut flour and hazelnuts which I don’t rend to have on hand all the time (and, um, nw I do I have to think of ways to use them up LOL!).
Dorie uses a 9″ springform pan for the whole recipe, I halved the recipe and made it in a 9-inch loaf pan and it was perfect. Baked for about the same time – 50 minutes – which felt long for a cake but I started testing it around 45 minutes (when it decidedly was not ready).
The recipe calls for you to bake this for 30 minutes at 375˚F then lower the temp to 300˚F for the rest of the bake time. My cake was still liquidy at 30 minutes so I actually just lowered the temperature to 350˚F and kept an eye on it. I don’t believe there was an explanation as to why we lower the temperature (or why we start it so high), but I followed my instinct.
When this was cut, I thought it might have been overbaked – the crumb was tight. Because the recipes are not photographed but illustrated in Dorie’s Anytime Cakes, it’s hard to see what the texture of the cake is supposed to be (it actually looks like a custardy cake from the illustration) so I was worried. It turns out I didn’t need to be – this cake was light and fluffy in your mouth – with complex flavours(yes, thanks to the “not anytime” ingredients, I guess!) and an absolute delight. Wonderful the next day for breakfast, slightly re-heated in microwave (with a dob of butter!). Dorie suggests a sprinkle of icing sugar but I love the top as it is! She also suggests serving with Greek yoghurt and a drizzle of honey which I might do later in the week for dessert!
A keeper (when I have the ingredients, that is!).
Get the recipe for Pears, Nuts and Rye, Oh My! on p 37 of Anytime Cakes.
Buy Dorie’s Anytime Cakes and join us baking through the book!
Buy Dorie’s Anytime Cakes on Amazon
(this link should bring you to the Amazon store geographically closest to you). For free worldwide shipping, buy it on Blackwell’s. To support your local Indie bookstore, purchase on Bookshop.org.
Then join us over on Tuesdays with Dorie and bake your way through the book!
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Disclosure: I was provided with a copy of “Anytime Cakes” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions are 100% my own.
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Also super moist. A delicious mornign treat.
more of a “specialty” cake for sure (even a hard pear takes like a week to ripen!), but totally delish! great for a loaf cake– good thinking!
My husband enjoyed it as is also. I happened to have all the ingredients except the pear.
I love it as a loaf cake. So pretty!
It is an anytime cake now that we all have the special ingredients hahaha! Love the loaf cake idea.