Honey Cake
This cake is quick to put together, and would make a wonderful lunchbox snack cake or afternoon pick-me-up. The unmistakable flavor of honey gives this tender cake a lovely finish. The sliced almonds give their textural counterpoint to the soft grain of the cake. Dress it up for dessert with slices of fruit and a bit of ice cream.
- 1 cup sliced almonds
- 1 1/4 cups King Arthur Whole Wheat Flour, white or traditional
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, at room temperature
- 1 cup honey
- 4 large eggs
- 1/4 cup sour cream or yogurt
Directions
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1. Preheat the oven to 325°F. Lightly grease a 9-inch round cake pan. Sprinkle 3/4 cup of the sliced almonds in the bottom of the pan, reserving 1/4 cup for the batter. |
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2. In a medium bowl, whisk together the flours, baking soda, and salt; set aside. In a large mixing bowl, mix together the butter, honey, and eggs. Stir in the reserved flour mixture, then the sour cream or yogurt and reserved almonds. |
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3. Scrape the sides and bottom of the bowl to be sure everything is evenly moistened, then mix for one minute more. |
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4. Gently pour the batter over the almonds in the prepared pan. |
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5. Bake for 50 to 55 minutes, until the edge of the cake pulls back from the edge of the pan. Remove from the oven and place on a rack to cool for 15 minutes. After 15 minutes, invert the cake onto a serving plate and allow it to cool before serving. |
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6. Decorate the top with powdered sugar if desired. Yield: 1 cake, 16 servings. |
Recipe summary
- Hands-on time:
- 20 mins. to 30 mins.
- Baking time:
- 50 mins. to 55 mins.
- Total time:
- 1 hrs 10 mins. to 1 hrs 25 mins.
- Yield:
- 1 cake, 16 servings
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- Recipe comments (4) »
| Nutrition Facts | |
|---|---|
|
Serving Size 69g
Servings Per Batch 16 |
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| Amount Per Serving | |
| Calories 259 | Calories from Fat 130 |
| Daily Value* | |
| Total Fat | 14g |
| Saturated Fat | 7g |
| Trans Fat | 0g |
| Cholesterol | 77mg |
| Sodium | 134mg |
| Total Carbohydrate | 29g |
| Dietary Fiber | 2g |
| Sugars | 18g |
| Protein | 5g |
| * The nutrition information provided for each recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information. | |
Reviews
09/18/2009
I made this with pecans, and it looks and tastes excellent! If you want to go paerve, you can EASILY substitute Earth Balance butter sticks (check Whole Foods for it) and a soy yogurt or 'Better Than Sour Cream' (also WF or other health food store). Make sure you really spray that non-stick spray, I had some stick-age, but covered the crack with some confectioners sugar.
08/21/2009
Delicious honey flavor! I may have overbaked mine--recipe says to bake until the cake begins to pull away from the pan, but the cake was getting quite brown without the pulling-away, so I took it out. Seemed a little dry, still. Nonetheless, the flavor is wonderful! (I used the white whole wheat.) I served mine with fresh blueberries and a little vanilla ice cream. And hey, it's good for you!
09/24/2008
This recipe looks wonderful. I'm particularly attracted to a honey cake recipe without tea or coffee in it ... seems almost all the "tried-and-true" ones have extra-strong tea or coffee that drown out the honey taste.
And hey folks, no need to dismiss as "useless" (see the prior post) such a great recipe that can be used with non-meat meals or for breakfast or snacks. Thank you, King Arthur, for highlighting the Jewish High Holidays in your recipes.
As relates to health concerns, can you recommend any substitutes for the butter?
You could try substituting an equal amount of canola or light olive oil for the butter. That should work. Let us know how it comes out. Mary @ King Arthur Flour
09/21/2008
Traditionally, Jewish High Holidays are "meat" meals. As is prescribed in our dietary laws, we do not blend meat and dariy ingredients to prepare something, nor do we consume something made with a dairy infredients at the same sitting/meal when meat is served. YOur recipe might work well in its ownmerit, but would be useless for the holidays. I love using your flour products. I've been making bread for over 15 years, and for the past two years, I converted to King Arthur flour. gp
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