Seed-Cake

12 ingredients
6 steps

Ingredients

  • 1-1/4 cup Whole Wheat Pastry Flour
  • 1 cup All-purpose Flour
  • 1 Tablespoon Baking Powder
  • 1/4 teaspoons Salt
  • 2 Tablespoons Ground Almonds
  • 3/4 cups 1 1/2 Sticks Butter, Softened
  • 3/4 cups Maple Sugar Or Sweetener Of Choice + Extra For Sprinkling
  • 3 whole Large Eggs
  • 1 Tablespoon Orange Zest
  • 1 teaspoon Pure Vanilla Extract
  • 1/3 cups Whole Milk
  • 3 Tablespoons Caraway Seeds

Directions

  1. 1
    1. Preheat oven to 350° F. Butter a 9x5 inch loaf pan & line with parchment paper.
  2. 2
    2. In a medium bowl, whisk the flours, baking powder, salt, and almonds. Set aside.
  3. 3
    3. In the bowl of a stand mixer, cream the butter & sugar until light colored and creamy. Add the eggs, one at a time, beating after each addition. Scrape down the sides of the bowl as necessary. Add the orange zest & vanilla and mix.
  4. 4
    4. Into the creamed mixture, add the dry ingredients and milk alternately, a little at a time, until it is fully incorporated. Fold in the caraway seeds.
  5. 5
    5. Scrape the batter into the prepared pan. Sprinkle with sugar and bake for 50-60 minutes or until lightly golden on top and a toothpick comes out clean when inserted in the middle.
  6. 6
    Let cool in pan on a rack for 10 minutes. Then pull the cake out of the pan and allow to cool completely on a wire rack. Serve with butter, cream, or whipped cream.

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