This Honey Bee Cake from Julie Richardson’s Vintage Cakes is the perfect sticky-sweet pick me up. Since this cake has honey in it and on it, make sure you use a honey that you like. Clover, wildflower, and orange blossom are all easily found at the supermarket and taste great in this cake. The honey also helps the cake last for awhile, so don’t hesitate to make it just for yourself; it makes great leftovers for breakfast!
Honey Bee Cake
from Vintage Cakes by Julie Richardson (Ten Speed Press, 2012)
bake time: 45 to 50 minutes
Pan: 9 by 2-inch round cake pan or 9 by 3-inch springform pan, greased and bottom lined with a parchment paper circle
21/4 cups (111/4 ounces) all-purpose flour
2 teaspoons baking powder
1 teaspoon fine sea salt
3/4 cup plus 2 tablespoons (7 ounces) unsalted butter, at room temperature
3/4 cup (51/4 ounces) sugar
1/3 cup (4 ounces) honey
2 teaspoons pure vanilla extract
2 eggs, at room temperature
1 egg yolk, at room temperature
3/4 cup buttermilk, at room temperature
1/2 cup (6 ounces) honey
1/4 cup (13/4 ounces) firmly packed brown sugar
1/4 cup (2 ounces) unsalted butter
Heaping 1/2 cup (2 ounces) natural sliced almonds, toasted
Center an oven rack and preheat the oven to 350°F.
In a bowl, sift together the flour, baking powder, and salt, then whisk the ingredients by hand to ensure they are well mixed.
In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugar, honey, and vanilla on low speed until blended; increase the speed to high and cream until very light and fluffy, 5 to 7 minutes. As you make the batter, stop the mixer frequently and scrape the paddle and the sides of the bowl with a rubber spatula. Blend in the eggs and egg yolk one at a time, adding the next one as soon as the previous one has disappeared into the batter. With the mixer on low speed, add the flour mixture in three parts, alternating with the buttermilk in two parts, beginning and ending with the flour. After each addition, mix until just barely blended and stop and scrape the bowl. Stop the mixer before the last of the flour has been incorporated and complete the blending by hand with a rubber spatula to ensure you do not overbeat the batter.
Spread the thick batter evenly into the prepared pan. Rap the pan firmly on the counter to release any air bubbles. Place the pan in the center of the oven and bake for 45 minutes. The cake will turn a deep golden color and be firm on top, and a wooden skewer inserted in the middle will have moist crumbs attached. The cake might crack on the surface as it bakes; don’t worry, this simply provides a way for the cake to soak up more honey glaze.
While the cake is in the oven, make the glaze in a small saucepan by stirring the honey, sugar, and butter over medium heat until combined. Bring the mixture just barely to a simmer. Turn off the heat but leave the saucepan on the burner to keep warm.
Remove the cake from the oven and poke holes all over the top of the cake with a wooden skewer. Pour half of the glaze over the cake, evenly sprinkle the cake with the almonds, and then pour the rest of the glaze over the almonds.
Place the pan back in the center of the oven and bake for an additional 5 minutes.
Cool the cake on a wire rack for about an hour. To remove the cake from the pan, turn the cake upside down onto a plate (not your serving plate), remove the pan and the parchment paper, then place your serving plate on the bottom of the cake and flip it back over. (If you use a springform pan, remove the sides of the pan before flipping the cake and removing the parchment paper.) Serve just barely warm.
The honey in this cake makes it a good keeper (5 days) when well wrapped and stored at room temperature.
To see more recipes from Vintage Cakes, check out our Scribd excerpt below: