Recipe
Rustic Honey Cake (serving size - 8 people)
A simple, moist single-layer honey cake with a tender crumb — made with Basswood Honey for its distinctive, slightly herbal depth, finished with a warm honey glaze.
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Ingredients
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Steps
- Prep the pan: Heat the oven to 350°F (175°C). Grease and line an 8-inch round pan.
- Combine dry ingredients: Whisk together 1.8 cups all-purpose flour, 1 teaspoon baking powder, 0.5 teaspoons baking soda, 0.5 teaspoons salt, and 1 teaspoon cinnamon.
- Combine wet ingredients: In a separate bowl, whisk 0.5 cups Basswood Honey, for batter, 0.3 cups sugar, 0.5 cups unsalted butter, melted, 2 large eggs, and 1 teaspoon vanilla extract until smooth.
- Combine batter: Fold the dry ingredients into the wet mixture, alternating with 0.5 cups Greek yogurt, until just combined.
- Fill the pan: Pour the batter into the prepared pan and smooth the top.
- Bake: Bake until golden and a tester comes out clean.
- Cool: Cool the cake in the pan for 10 minutes, then turn out onto a rack to cool further.
- Glaze and serve: Warm 3 tablespoons Basswood Honey, for glaze and 1 tablespoon unsalted butter, for glaze together until melted and pourable, then brush over the top of the cooled cake.