Apple-Hazelnut Rye Cake

Big chunks of tart apples, toasted hazelnuts, dates, and a little rye flour come together to make this rich, deeply decadent cake dressed up with a tangy buttercream. Cake maker extraordinaire Bronwen Wyatt of New Orleans “tiny-bakery” Bayou Saint Cake says you can swap the hazelnuts for walnuts or pecans and the rye flour for whole grain flour, and add or subtract any spice you like. Just make sure you’re using tart baking apples (such as Granny Smith) or the flavor might get lost. Lastly, you really want to bake this cake until it’s a deep, burnished copper color. If you’re short on time, you can omit the buttercream and serve the cake warm with ice cream or crème fraîche.