Seedy Cake

• 1 cup (2 sticks) unsalted butter, softened, plus more for pan
• 1 1/4 cups raw sugar, such as turbinado or demerara
• 4 large eggs
• 1/4 cup brewed espresso
• 2 teaspoons pure vanilla extract
• 1 13 cup unbleached all-purpose flour
• 13 cup whole-wheat flour
• 1/4 cup wheat germ
• 2 teaspoons baking powder
• 3/4 teaspoon salt
• 1 1/2 cups coarsely ground nuts, such as blanched hazelnuts or almonds
• 8 ounces coarsely chopped best-quality dark chocolate
• 2 to 3 tablespoons each: millet and chia seeds (available at health-food stores).

1. Preheat oven to 350 degrees.
2. Butter a 9-inch springform pan and line with parchment paper.
3. Put butter and sugar in the bowl of an electric mixer; beat on medium-high speed until lightened and fluffy, about 4 minutes, scraping down sides as needed.
4. Reduce speed to medium-low and add the eggs, one at a time, making sure theyre incorporated before adding the next.
5. Beat in espresso and vanilla.
6. Add the flours, 2 tablespoons wheat germ, baking powder and salt; beat on low speed until just incorporated.
7. Using a large spatula, fold in most of the chopped nuts and chocolate, reserving 1/2 cup of each for the top of the cake.
8. Pour batter into prepared baking pan and gently smooth the top.
9. Scatter reserved nuts and chocolate on top of cake, along with the remaining 2 tablespoons wheat germ, millet and chia seeds.
10. Bake until golden brown and a wooden skewer inserted in the center of the cake comes out clean, 70 to 90 minutes.
11. Transfer to a wire rack and let cool 20 minutes before removing from pan.

unsalted butter, sugar, eggs, espresso, vanilla, flour, flour, baking powder, salt, ground nuts, bestquality, millet

Taken from cooking.nytimes.com/recipes/1015355 (may not work)