Introduction
Discover a delightful recipe that combines the sweetness of honey with the warmth of spices in a moist cake, topped with a luscious honey syrup and crunchy toasted almonds. This cake is perfect for any occasion, serving as a comforting dessert that everyone will love.
Detailed Ingredients with measures
For the Cake:
– 2 cups (240 grams) all-purpose flour
– ½ teaspoon kosher salt
– ½ teaspoon baking soda (3 grams)
– ½ teaspoon ground cinnamon
– ½ cup (113 grams) unsalted butter, room temperature (1 stick)
– 1 cup (350 grams) honey
– 3 large eggs (150 grams)
– 1 teaspoon pure vanilla extract (4 grams)
– ½ cup (114 grams) sour cream, room temperature
For the Honey Syrup:
– ½ cup (175 grams) honey
– ¼ cup (57 grams) water
– ⅓ cup (29 grams) sliced almonds, toasted
Prep Time
The preparation time for this delicious cake is approximately 15 minutes.
Cook Time, Total Time, Yield
Cook Time: 30-35 minutes
Total Time: Approximately 1 hour
Yield: Serves 8-10 people
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat the oven to 350°F. Grease and line a 9-inch round cake pan with a parchment paper circle.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together the flour, kosher salt, baking soda, and ground cinnamon until evenly mixed.
Step 3: Beat the Butter and Honey
In the bowl of a stand mixer fitted with the paddle attachment, beat the room temperature unsalted butter and honey together until the mixture is smooth.
Step 4: Add Eggs and Vanilla
Add the eggs to the mixture one at a time, mixing well on medium speed after each addition. Be sure to scrape down the sides of the bowl as needed. The mixture may appear slightly lumpy, which is acceptable. Mix in the pure vanilla extract.
Step 5: Incorporate Dry Ingredients
Gradually add the bowl of dry ingredients to the wet mixture, mixing on low speed until just combined and there are no visible dry spots.
Step 6: Add Sour Cream
Mix in the room temperature sour cream on low speed until just combined, taking care not to overmix.
Step 7: Bake the Cake
Pour the batter into the prepared cake pan and smooth the top into an even layer. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Step 8: Cool the Cake
Once baked, place the cake on a wire rack to cool for 30 minutes.
Step 9: Prepare the Honey Syrup
While the cake is cooling, prepare the honey syrup. In a small saucepan, combine the honey and water. Stir the mixture and bring it to a boil. Once boiling, reduce the heat to a simmer and cook for about 5 minutes until slightly reduced. Stir in the toasted sliced almonds and set aside.
Step 10: Apply the Honey Syrup
Turn the cooled cake out onto a plate. Use a skewer to poke holes all over the top of the cake. Spoon the prepared honey syrup over the cake, allowing it to soak in. Let the cake absorb the syrup for 20 minutes before serving.
Notes
Note 1: Room Temperature Ingredients
Ensure that the butter and sour cream are at room temperature for smooth mixing and texture.
Note 2: Baking Time Adjustment
Baking times may vary depending on your oven; start checking for doneness a few minutes before the minimum time.
Note 3: Storage Recommendation
Store any leftovers in an airtight container at room temperature for up to 3 days for optimal freshness.
Note 4: Variation Suggestions
Consider adding chopped nuts or dried fruits to the batter for additional texture and flavor.
Cook techniques
Measuring Flour
Use the spoon and level method for measuring flour. Spoon the flour into the measuring cup, then level it off with a straight edge, ensuring the right amount without packing it down.
Mixing Batter
When mixing the butter and honey, aim for a creamy and smooth consistency. It’s important to scrape down the sides of the bowl to ensure all ingredients are well combined.
Egg Incorporation
Add eggs one at a time, mixing well after each addition. This method helps to incorporate air into the batter, yielding a lighter cake.
Low-Speed Mixing
When adding dry ingredients and sour cream, mix on low speed. This prevents overmixing and helps keep the cake tender and fluffy.
Baking Technique
Preheat your oven properly to ensure even baking. Use the toothpick test about 5 minutes before the recommended baking time to check for doneness.
Cooling the Cake
Allow the cake to cool in the pan for 30 minutes before transferring to a wire rack. This minimizes the risk of breaking and allows it to firm up slightly.
Preparing Honey Syrup
Combine honey and water in a saucepan and bring to a boil. Simmer for about 5 minutes to slightly reduce the mixture, intensifying the flavor.
Poking Holes in the Cake
Use a skewer to poke holes across the top of the cake. This allows the honey syrup to penetrate and soak into the cake for added moisture and sweetness.
FAQ
Can I substitute honey with sugar?
Yes, honey can be substituted with sugar, but you may need to adjust the liquid content as honey is a liquid sweetener.
What can I use instead of sour cream?
Greek yogurt can be used as a substitute for sour cream; it adds a similar tanginess and moisture.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out with just a few moist crumbs attached.
Can I make this cake in advance?
Yes, you can bake the cake in advance and store it covered at room temperature for up to 2 days, or in the refrigerator for a week.
How should I store leftover cake?
Leftover cake should be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.
Conclusion
This cake is a delightful combination of sweet honey and a hint of cinnamon, enhanced by the creamy texture of sour cream. The honey syrup, infused with toasted almonds, adds a wonderful moistness and unique flavor that elevates the cake, making it perfect for any occasion.
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