Rye Pound Cake with Fruit Compote and Syrup
Serves 6–8
Cake:
- 1 lb. (4 sticks) butter, softened
- 3 c. sugar
- 6 eggs
- 4 c. rye flour
- ¾ c. milk
- 1 tsp. almond extract
Compote:
- 1 c. cherries, pits removed and chopped
- 1 c. peaches, pits removed and chopped
- 1 c. plums, pits removed and chopped
- 2 tbsp. brown sugar
- 1 lemon, zested and juiced
- 1 tsp. cinnamon
Syrup:
- 12 oz. hard apple cider
- 2 tbsp. sugar
- 1 tbsp. cornstarch (mixed with 2 tbsp. of water)
Topping:
- Powdered sugar
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Instructions:
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Preheat the oven to 350°F.
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Using an electric mixer fitted with a whisk attachment, whip the butter until fluffy. Continue to whip while adding in the sugar, 1 cup at a time, until blended. Whisk in the eggs until combined, and slowly add in the flour 1 cup at a time. Whisk in the milk and then the almond extract until the batter is smooth.
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Grease a Bundt pan with nonstick spray, and spoon in the batter. Bake for 30–35 minutes or until the cake is cooked through. (To check for doneness, pierce the cake with a toothpick and see if it comes out clean.) Let rest for 30 minutes.
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While the cake is resting, combine the compote ingredients in a medium saucepan over medium-high heat. Bring to a simmer, stirring frequently, and cook for 15 minutes or until the fruit is tender and the sauce has thickened. Let cool to room temperature.
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In another medium saucepan over medium-high heat, bring the hard cider and sugar to a simmer, whisking frequently, and cook for 10 minutes. Reduce the heat to medium-low, and add in the cornstarch mixture, whisking until it is combined and the syrup has thickened. Let cool to room temperature.
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Carefully remove the cake from the Bundt pan. Sprinkle with the powdered sugar, top with the compote, and drizzle with the syrup before serving.
Tips: The compote and syrup will continue to thicken as they cool. Store covered in the refrigerator for up to a week.
