Wednesday, March 20, 2013

Honey Bee Cake

Its that time of month again where we bake from now my favorite book "Vintage Cakes"! This month "Honey Bee Cake" won the vote. Yay! Loved everything about this cake! Super easy to make and it was mouth watering delicious! This cake will be hard to beat in the months following! We all had a slice then wrapped the leftovers and sent them off to my in-laws. Which I regretted the next day. 

Combine 2 1/4 c. flour, 2 tsp. baking powder, 1 tsp. fine sea salt. Set aside.

Beat 3/4 c. + 2 tbsp. unsalted butter, at room temperature, 3/4 c. sugar, 1/3 c. honey, 2 tsp. vanilla, until light and fluffy about 5 minutes.

Add 2 eggs and 1 egg yolk at room temperature, one at a time, and beat after each addition.

Add the flour mixture in three parts, alternating with 1 c. of buttermilk at room temperature.

Scrape your bowl in between additions.

Scrape the batter into a greased and lined 9" spring form pan.

And bake at 350 degrees for 30 to 40 minutes until toothpick comes out clean when inserted.

While your cake is baking..........

In a small saucepan place 1/2 c. honey, 1/4 c. firmly packed brown sugar, 1/4 c. unsalted butter, and melt on  low heat, stirring a few times until it barely simmers. 

Turn off heat and keep warm.

Toast  a heaping 1/2. c of sliced almonds until lightly golden.

Set aside.

When cake is done, take out of the oven and poke holes throughout the cake using a wooden skewer.

Pour 1/2 the melted sugar mixture over the cake.

Add the almonds.

Pour the rest of the sauce over the almonds, and place it back in the oven for an additional 5 minutes.

Cool on rack for about 45 minutes.

I highly suggest you eat the cake while its slightly warm! It melts in your mouth!

I really wish I had another slice right now!