Dark Ginger Rye Cake With Yogurt And Honey Recipe

Name: Dark Ginger Rye Cake With Yogurt And Honey
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Nonstick vegetable oil spray; 1 cup robust-flavored (dark) molasses (not blackstrap); 1 cup stout; 1/2 teaspoon baking soda; 1 1/2 cups rye flour; 1/2 cup all-purpose flour; 2 tablespoons ground ginger; 1 teaspoon ground cinnamon; 1/4 teaspoon freshly grated nutmeg; 1/2 teaspoon freshly ground black pepper; 1 1/2 teaspoons baking powder; 1 teaspoon kosher salt; 3 large eggs; 1 cup granulated sugar; 1 cup (packed) dark brown sugar; 1 teaspoon finely grated peeled ginger; 1 teaspoon vanilla extract; 1/2 cup virgin coconut oil, melted, slightly cooled; 1/4 cup vegetable oil; 1/4 cup honey; 2 cups plain whole-milk yogurt; A 10-inch-diameter springform pan

Servings: persons

Nonstick vegetable oil spray
1 cup robust-flavored (dark) molasses (not blackstrap)
1 cup stout
1/2 teaspoon baking soda
1 1/2 cups rye flour
1/2 cup all-purpose flour
2 tablespoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon freshly ground black pepper
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
3 large eggs
1 cup granulated sugar
1 cup (packed) dark brown sugar
1 teaspoon finely grated peeled ginger
1 teaspoon vanilla extract
1/2 cup virgin coconut oil, melted, slightly cooled
1/4 cup vegetable oil
1/4 cup honey
2 cups plain whole-milk yogurt
A 10-inch-diameter springform pan

1
Preheat oven to 350u00b0F. Lightly coat pan with nonstick spray. Bring molasses and stout to a simmer in a small saucepan, whisking to incorporate. Remove from heat and stir in baking soda; let cool.
2
Sift rye flour, all-purpose flour, ground ginger, cinnamon, nutmeg, and pepper through a coarse-mesh sieve into a medium bowl. Stir in baking powder and salt. Whisk eggs, granulated sugar, brown sugar, fresh ginger, and vanilla extract in a large bowl to combine. Whisk in coconut oil, vegetable oil, and cooled molasses mixture. Add dry ingredients and fold just until blended. Scrape batter into prepared pan.
3
Bake cake until a tester inserted into the center comes out clean, about 1 hour. Transfer pan to a wire rack and let cake cool in pan 10 minutes. Run a knife around sides of cake and unmold. Let cool completely.
4
Break cake into large pieces and arrange on a platter. Swirl honey into yogurt in a small bowl and serve alongside cake.
5
Cake can be made 3 days ahead. Store tightly wrapped at room temperature.

1251

kcal

Calories

Fat

172

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: Nonstick vegetable oil spray, 1 cup robust-flavored (dark) molasses (not blackstrap), 1 cup stout, 1/2 teaspoon baking soda, and more.

Yes, Dark Ginger Rye Cake With Yogurt And Honey falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Dark Ginger Rye Cake With Yogurt And Honey

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