Rye Cake with Apricot Preserves

A sponge cake is an excellent vessel for alternative flours like rye. While it’s true that some flours may be heavier than all purpose flour, which can affect the texture, I find that you can be successful with it as long as you’re thoughtful of exactly how much you’re adding. In this cake, just a half cup of rye flour provides an intensely deep, nutty, caramelized flavor that pairs wonderfully with apricot preserves. This cake is also delicious with apple butter in the fall.