Honey Cake
Honey Cake
(11)
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| Yield: | 1 cake, 16 servings |
Ingredients
- 1 cup sliced almonds
- 1 1/4 cups King Arthur Whole Wheat Flour, white or traditional
- 3/4 cup King Arthur Unbleached All-Purpose Flour
- 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
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.
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.
3. Scrape the sides and bottom of the bowl to be sure everything is evenly moistened, then mix for one minute more.
4. Gently pour the batter over the almonds in the prepared pan.
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.
6. Decorate the top with powdered sugar if desired. Yield: 1 cake, 16 servings.
Reviews
11/30/2011- Today is my 58th birthday and never have made a cake for myself. So, today, having all the ingredients I made my first birthday cake for me. I decreased the honey (it's local raw honey and I wanted to keep some for later) and added my homemade applesauce for the difference. A local farmer makes yogurt (if you live near Argyle NY you must try it, you'll never buy it from a store again) and added it. And it was perfect...not so sweet. And it wasn't hard at all! Perfect. Thank you.
Thank you for the feedback and happy birthday to you! ~Amy
- 08/20/2011
- I've made this cake many times. I usually use walnuts. Sometimes I make it with half honey, half maple syrup-either way this recipe is a favorite at our house. It has just the right amount of sweetness. I've found that baking for 50 mins exactly gives me a perfectly crisp outside, yet moist center.
- 08/20/2011
- I've made this cake many times. I usually use walnuts. Sometimes I make it with half honey, half maple syrup-either way this recipe is a favorite at our house. It has just the right amount of sweetness. I've found that baking for 50 mins exactly gives me a perfectly crisp outside, yet moist center.
- 08/05/2011
- Hi! I'm not Jewish but in an effort to promote 'multiculturalism' in my family & another excuse to bake I've been trying different honey cake recipes. To make this recipe more appropriate (non dairy) in accordance with the 'meat meals' served during Rosh Hoshanah I substituted 1 cup mayonnaise for the 3/4 cup butter & 1/4 cup sour cream. It sounds weird but mayonnaise is simply oil, eggs & vinegar right? Anyhow the results were FABULOUS!!! A moist, tender decadently delicious cake! I used some really fancy honey we bought at Fortnum & Mason in London, and the flavor of the honey in this simple cake was outstanding!
- 11/16/2010
- 10/19/2010
- Mine came out perfect. At 50 minutes the cake had begun to pull away from the sides and the top was firm. I encircled my pan with Magic cake strips so maybe that is why it cooked so evenly. The top is flat and the color is a golden honey. I found I did not have the right amount of honey needed for the recipe..I only had 6 ounces so I substituted 3.5 oz brown sugar and 1/4 c water for the honey
05/18/2010- I used whole wheat flour, nonfat plain greek yogurt, and substituted butter, as suggested, with canola oil. I used regular 9 inch cake pan and cake baked over rim. I checked at 50 minutes and outside was well cooked, but middle jiggled. Cake did not pull away from sides and at 55 minutes toothpick came out clean. Cake was very overcooked on bottom, but inside was very moist and tasted great. Will not make again as I'm unsure how I can get the middle to cook without overcooking the bottom. Suggest high-sided pan so cake does not overflow and to grease pan well.
- 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
