I have an obsession with rye flour that is growing extensionally by the day. I love the earthy taste of it. I love the smell and texture of it. And I love the flavor it lends to everything I use it for; breads, pies, cakes, and cookies. Rye flour’s taste makes me think of a cold German winter or a kiss from a stranger; mysterious, dark, and full of possibility, of what might be, or what is to come.
These mini cakes originally were make with whole wheat flour but with the simple exchange of rye flour they are perfectly sweet and delicately balanced. A harmony of homey, tart, and sweet combined to make these little cakes a perfect and simple cake for an afternoon tea or morning meal.
Mini Rye Buttermilk Berry Cakes
Adapted from Super Natural Every Day by Heidi Swanson
5.5 oz rye flour
1/2 tablespoon baking powder
1/4 cup coconut sugar
1/4 teaspoon salt
1 egg
3/4 cup buttermilk
1/8 cup vegetable oil
the zest of one lemon
1/2 cup blueberries & raspberries
Preheat oven to 400°F
Mix together rye flour, baking powder, salt, baking powder, & coconut sugar until all are incorporated and no lumps remain. Measure our your buttermilk, oil, and lemon zest. Mix you dry and wet together until well mixed. Try not to over mix.
Spoon the batter into silicon mini-cups or mini-cupcake pan. Drop a few berries onto each mini-cake.
Pop into the oven and bake for about 15 minutes. Pull out of the oven when the cake springs back. Top with an easy powdered sugar glaze. Just mix some powdered sugar & lemon juice together and pour over the top of each muffin.
Don’t have any buttermilk? Make some. Take a cup of any milk, cow/almond/coconut, and add a teaspoon of lemon juice. Tah-Dah! Buttermilk.
If you in the mood for a homey, simple, and slightly sweet cake: eat this!
Run this. Eat that 