I voted for this recipe since I am still working my way through a bag of rye flour and I have been mostly happy with Dorie’s rye recipes.

The title of this recipe really says it all but here are a few substitutions I made. I used only one pear since my husband is not a fan which I think that amount worked out well. I used a little bit of whole wheat flour I had left for the spelt and then topped off with all-purpose. I was very tempted to buy hazelnut flour as hazelnuts are my favorite but instead I used almond flour since I had it on hand. I put in dark rum for the optional liquor. Since my bake goods always run wet I only put in half the amount of whole milk. This was an easy recipe with ingredients stirred-up in one bowl, a plus for doing dishes.

This cake was delicious and all that Dorie had promised. The first time I served it with the optional powdered sugar and yogurt topping, I really enjoyed that but my husband was not a fan he preferred it naked. The cake was fine the next day but the nuts had gone soft, so it is best served the day it is made. This is definitely a make-again cake. So far I am batting 100% in the new book. To see what others thought head over to Tuesdays with Dorie.