Spelt pound cake.
after many trials, i believe have perfected this to go along perfectly with a cup of Earl Grey. this cake is crisp on the outside, dense and moist on the inside.
3 tablespoons whole milk, at room temperature
3 eggs, at room temperature
1 1/2 teaspoons vanilla extract
1 cup (3.5 ounces) all purpose flour
1/3 cup plus 1 tablespoon (1.75 ounces) whole grain spelt flour (I use some from Arrowhead Mills. Kamut flour could be substituted.)
3/4 cup unrefined cane sugar (such as this from Alter Eco. If using white sugar cut amount of sugar to 2/3 cup. Flavor of cake will be altered slightly.)
1/4 teaspoon baking powder
13 tablespoons butter, softened
Equipment: 8 by 4 inch loaf pan (approx. 4 cups)
Preheat oven to 350 degrees F with rack in lower third of oven. Line loaf pan with parchment paper.
In a medium bowl mix milk, egss, and vanilla.
Sift together flours, sugar, baking powder into a large mixing bowl. Add butter and half the egg mixture. Beat on low speed until dry ingredients are moistened. Increase speed to medium (or high if using a hand held mixer) and beat for 1 minute to cream the butter and sugar together. Scrape the sides fo the bowl. Gradually add the remaining egg mixture in two batches, beating for 20 seconds after each addition to combine the ingredients.
Scape batter into the pan and smooth the surface. Bake until a wooden toothpick inserted in the center of cake comes out clean, 55 to 65 minutes. Edges of cake should not pull away until cake is removed from the oven. Cool the cake in the pan for 10 minutes on a rack, then invert and cool completely on the rack. Enjoy!