I'm typically in charge of dessert for my family's holiday dinner, a task I take on with joy. There's always plenty of cookies around from the cookie exchanges my mom attends, so I wanted to do something a bit different. After a bit of browsing and research, I came across this Dark Ginger Rye Cake with Yogurt and Honey by Andrew Tarlow in Bon Appetit. I absolutely love the warming and comforting flavors of molasses, ginger, and cinnamon, and was intrigued by the addition of rye flour. I made a couple of changes, INCLUDING Using a dollop of honeyed yogurt as the topping adds the perfect balance, and keeps things from getting too sweet. Because of that, this moist cake works equally as well as a breakfast or brunch cake. I love the rustic nature of the cake, so feel free to break it into pieces rather than slicing if you prefer. Regardless of when or how it's served, it's sure to be a crowd-pleaser. Get the recipe here!