Rich and full of flavor this pound cake is perfect for a quick breakfast or mid-afternoon snack.
Pepita seeds, caraway seeds, sesame seeds, and sunflower seeds. This cake is filled will nuts and it has a taste of crunch in every bite. This nutty pound cake is filled with tasty flavors and so delicious. I am tempted to eat the whole loaf myself. I like baking quick and easy loaves of bread that are healthy. The loaf is soft and melts in your mouth with a nutty flavor in every bite.
About the Ingredients:
Pepita seeds - also known as pumpkin seeds are delicious in many cakes. Pepitas are high in nutrients filled with beneficial vitamins and minerals. They are low in calories and fats but high in protein so they are a great addition to this pound cake.
Caraway seeds - also known as meridian fennel and it is Persian cumin. It can be challenging to find this spice in the local grocery store. I could only find these seeds at my local Whole Foods. It has a very strong flavor that is nutty, sharp, and bitter.
Sesame seeds - rich in flavor and filled with many health benefits, particularly sesame seeds are high in fiber. These seeds go great in different types of bread.
Sunflower seeds - sunflower seeds are often a popular snack to eat because they are tasty and high in fat and protein.
Rye Nutty Pound Cake
Serving size: 1 loaf pound cake
Total Time: 1 hour and 30 minutes
Source: Recipe adapted from Near and Far cookbook by Heidi Swanson.
2 1/4 cups of rye flour or whole wheat flour
2 teaspoons of baking powder
3/4 teaspoon of kosher salt
1 teaspoon of caraway seeds
1 1/2 tablespoons of black sesame seeds or white sesame seeds
1/3 cup of sunflower seeds or pine nuts
1 cup of pepitas
1 tablespoon of orange zest
3/4 cup of unsalted butter, at room temperature
1 cup of sugar
1/2 cup of honey
2 teaspoons of vanilla extract
3 large eggs, at room temperature
1 cup of full-fat plain yogurt
Step 1: Preheat your oven to 350 degrees and butter and flour a bundt pan or loaf pan.
Step 2: Add the flour, seeds, and orange zest to a bowl.
Step 3: Add the butter and sugar to the bowl of a stand mixer fitted with a beater attachment and beat until light and fluffy. Add in the honey and vanilla extract, beating in slowly, then beat the eggs into the mixture, one at a time.
Step 4: Add half the flour mixture and half of the yogurt. Mix to incorporate. Add the rest of the flour and yogurt, scrape down the sides of the bowl, then beat until smooth.
Step 5: Transfer the batter to the prepared bundt. Bake for about an hour, or until a toothpick inserted into the center comes out clean. Let the cake sit for a few minutes before turning it out onto a baking rack.
Step 6: Serve slices of cake with whipped cream, a drizzle of honey or butter.
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