Honey Cake
User Reviews
4.9
Honey Cake
Description
The recipe calls for creaming butter, brown sugar, and honey to incorporate air for lightness, then adding eggs and vanilla for richness and flavor. Dry ingredients include all-purpose flour with baking powder, baking soda, salt, and a hint of cinnamon, which add leavening and warm spice notes without overpowering the honey. Almonds on top provide a mild crunch if used.
Baked at a moderate temperature, the cake achieves a tender texture with a clean center and golden crust. The natural flavor of the honey comes through clearly, supported by the subtle cinnamon and warm brown sugar undertones. This cake can be served plain or garnished with extra honey for added moisture and sweetness.
Using room temperature eggs ensures even mixing and better rise. Measuring flour by weight or with a spoon-fluff method helps keep the crumb from becoming dense. Warming crystallized honey restores its liquidity and eases blending into the batter.
Ingredients
- 1 cup all-purpose flour (120g)
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon (optional)
- ¼ teaspoon baking soda
- 1 cup butter softened (227g, unsalted
- ½ cup light brown sugar 110g, packed
- ⅓ cup honey plus more for garnish (80mL)
- 4 large egg at room temperature
- 1 teaspoon vanilla extract
- ¼ cup almonds optional (30g, sliced
Instructions
- Preheat the oven to 325°F. Lightly grease a 9-inch round cake pan with baking spray. Line the bottom with parchment paper and lightly grease the parchment paper.
- In a small bowl, whisk together the flour, baking powder, salt, cinnamon if using, and baking soda.
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, and honey on medium-high until light and fluffy, about 3 minutes. With the mixer on low, add the eggs, one at a time, beating well after each addition and stopping to scrape down the bowl as needed. Beat in the vanilla until just combined.
- With the mixer on low, gradually add in the flour mixture, beating just until combined. Pour the batter into the prepared pan, smoothing it into an even layer.
- Bake for 40 minutes or until a wooden pick inserted in the center comes out clean. If desired, you can sprinkle the top with almonds after 20 minutes of baking. Loosely cover the cake with foil at any time if the top or almonds start to get too brown. Let the cake cool in the pan on a wire rack for 20 minutes. Carefully remove the cake from the pan, discard the parchment paper, and place it on a serving plate (almond side up). Serve warm drizzled with additional honey.
Notes
- Use room temperature eggs to ensure smooth mixing and better texture.
- Measure flour by weight or fluff and spoon into the cup for lighter results.
- Gently warm crystallized honey to make it easy to blend.
- Avoid overmixing the batter to prevent a tough or dense cake.
- Tap the pan before baking to release air bubbles and level the batter evenly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 419 kcal
% Daily Value*
| Calories | 419kcal | 21% |
| Carbohydrates | 38g | 13% |
| Protein | 6g | 12% |
| Fat | 28g | 43% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 154mg | 51% |
| Sodium | 276mg | 12% |
| Potassium | 118mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 25g | 50% |
| Vitamin A | 844IU | 17% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 78mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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