Last Friday was SUCH a treat.
My sweet lovely friend, whom I have know for the past 15 or so years, made this gorgeous cake and brought it over so I could shoot it.
She is one of those friend who I have been through thick and thin with. We have gotten along great and we have had our differences. For some reason she thinks my crazy blogging and photography obsession are cool. Clearly even going so far as to making this cake and sharing it with me.
She has a great eye for photography as well so shooting with her was SO much fun. Later this week I will share some of the other tasty treats we shot as well as the stunning pictures she captured.
Not to mention she can bake. Oh my can she bake. Mercifully we only devoured these two slices then I tightly wrapped it back up and demanded she remove it from my home lest I eat the rest when no one is watching.
This is the kind of cake I would imagine serving at a fancy tea. It would work lovely as a light desert after a summer BBQ too or even as a decadent addition to a brunch. So light and bright. If you are a honey lover, as we most certainly are in this house, then you will so enjoy this cake. The honey flavor is strong and pairs beautifully with the buttery flavor of the cake.
Now if only I could convince her to move in so a) I would have a wonderful baker on hand and b) her lovely cake stand would live here too.
Honey Cake (serves 12)
Adapted from Vintage Cakes
2 1/4 cups all purpose flour
2 tsp baking powder
1/4 cup plus 2 tbs unsalted butter
3/4 cup sugar
1/3 cup honey
2 tsp vanilla
1 egg yolk
3/4 cup buttermilk
1/2 cup honey
1/4 cup firmly packed brown sugar
1/4 cup unsalted butter
1/2 cup of sliced almonds, toasted
Preheat the oven to 350 degrees. Prepare a 9″x3″ non-stick spring form or cake pan by greasing the pan with butter and lining it with parchment.
Sift the flour, baking powder, and salt together in a bowl and set it aside. In the Kitchen-Aid mixer, cream the butter and sugar together. Reduce the mixer speed to low and add the honey, then the vanilla. Gradually increase the mixer speed to high and cream the mixture until fluffy. Add the eggs and egg yolk one at a time mixing well after each addition.
Reduce the mixer speed to low. Add the flour in three parts, alternating with the buttermilk starting and ending with the dry ingredients. Mix until just incorporated. Do not overmix. Spread the batter into the pan evenly. Place the pan on a cookie sheet and bake in the center of the oven for 45-50 minutes or until a cake tester will come out of them middle mostly clean but for a few moist crumbs.
About 10 minutes before the cake is done, make the glaze. Combine the honey, sugar, and butter in a heavy-bottom saucepan over medium heat, whisking to combine and keep it from burning. When done the cake is done remove it from the oven but leave the cake in the pan. With a skewer or slender wooden spoon handle, poke holes in the top of the cake. Pour 1/2 half of the glaze on the cake, spreading it with a pastry brush to evenly soak the top. Sprinkle the almonds on top and then pour the last of glaze over the cake.
Bake the cake another five minutes, then let it cool on a wire rack. Gently remove from pan to a serving plate.