Honey Cake

I saw this in this Sunday's Chicago Tribune and had to make it. I made it that day, I'm just slow in posting.

Topping -
7 tbs of unsalted butter
1/2 cup honey
1 tsp vanilla
1/2 cup sliced almonds

Melt the butter and honey in a saucepan and bring to a boil and then simmer for 2 minutes. Add vanilla and almonds then remove from heat and set aside.

1 3/4 cups AP Flour
1 tbs baking powder
1/2 tsp salt
1 stick of butter
5 tbs of sugar
1/4 cup of honey
2 eggs
1 tsp of vanilla extract
1/2 cup of milk

Preheat oven to 375 degrees. Grease a 9 inch springform pan and fit a circle of parchment paper on the bottom. Then grease and flour the pan.
Combine the flour, baking powder, and salt. Cream butter in an electric mixer for 2 minutes. Add sugar and beat until fluffy, then add honey. Add eggs and vanilla. Add 1/2 the flour mixture and then the milk, then the rest of the flour.
Add to the pan and smooth it as much as possible. Take 1 tbs of flour and sprinkle it on the top of the cake and then use your hand to smooth out the cake. Pour the topping over the cake. Place the pan on a cookie sheet and bake for 35 minutes or until a cake tester comes out clean. Cool on a rack until completely cool.

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