The honey cake is an underestimated cake. There are no frills, just really good cake. A dusting of powdered sugar is all it needs. Maybe a spoonful of whipped cream and berries if you are really feeling fancy. The trick here is to use really good honey. In most cases clover honey is typically used in baking because it’s flavor is mild, but here we want the honey flavor to stand out. We used a wildflower honey, which is sweet and floral, and gives the cake lots of flavor. An orange blossom honey would also work well. Honey cakes can also tend to be too dry so we ensured this one wouldn’t be by adding sour cream, which works to keep the cake tender and moist. Serve it with a cup of tea or coffee and you won’t be disappointed. The cake is superb when still slightly warm!
YIELDS: 8 SERVINGS
2 c. all-purpose flour
1/2 tsp. kosher salt
1/2 tsp. baking soda
1/2 c. (1 stick) butter, softened
1 c. honey
3 large eggs
1/4 tsp. almond extract
1/2 c. sour cream
Powdered sugar, for serving
- Preheat oven to 350°. Line a 9” round cake pan with parchment and grease with cooking spray. In a large bowl, whisk together flour, salt, and baking soda.
- In another large bowl, using a hand mixer, beat butter and honey together until butter is smooth and mixture is light and creamy. Add eggs, one at a time, beating well after each addition, then add almond extract. Add dry ingredients and beat until just barely combined, then add sour cream and beat until just combined.
- Pour batter into prepared cake pan and bake until a toothpick inserted in the middle comes out clean, 35 minutes. Let cool.
- Serve as is or with a dusting of powdered sugar.
Recipe by: Makinze Gore (delish.com)