January's cake from Dorie's Anytime Cakes features winter fruits and a delicious combination of flours: spelt, rye, and hazelnut. The addition of honey and yogurt provide a hint of sweetness and tanginess.
I always have specialty flours in my freezer, and my biweekly produce box just happened to contain pears, so this was the perfect cake to make. I did end up baking it for about 15 minutes longer to be sure the cake was cooked through.
Each piece was served with a dollop of yogurt and a drizzle of honey.
To learn what the other bakers thought, check out the Tuesdays with Dorie website.
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