Thursday, April 14, 2011

Vanilla Frosted Honey Cake



This recipe comes from the cookbook Apples for Jam by Tessa Kiros. This cookbook is one of my absolute favorites because I never tire of looking through the pages. The pictures gorgeous and her recipes are exactly what I picture when I think of homemade. Every recipe in this book has a story or a memory attached to it. The other day when I was looking through the cookbook I came across this recipe for honey cake. I have made this dessert before but it's been while. This cake reminds me of spring.  From the dense moist cake made with honey and rosemary to the delicate vanilla frosting it is the perfect springtime dessert. The original recipe calls for lemon frosting, but I made this cake with vanilla instead. The frosting for this cake is delicious, it is lighter and a bit more runny than your typical buttercream but it compliments the heartiness of the cake perfectly.

Honey Cake 
11 tablespoons Unsalted Butter
1/2 cup Dark Brown Sugar
1/2 cup Honey
1 1/2 tablespoons Water
1 2/3 cup All-Purpose Flour
1 1/2 teaspoons Baking Powder
1/2 teaspoon Cinnamon
pinch of Salt
1 tablespoon finely chopped fresh Rosemary Leaves
2 Eggs

Preheat the oven to 350 degrees F. Butter and flour an 8 inch round cake pan and set aside. In a medium sized sauce pan set over medium heat melt the butter. Stir in the brown sugar, honey and water and cook until the sugar completely dissolves, then set aside to cool. In the bowl of an electric mixer whisk together all of the dry ingredients. Attach the paddle attachment to the mixer then add the cooled butter mixture to the flour mixture and beat to combined. Add the eggs one at a time, beating well after each addition and scraping down the sides as necessary. Pour the batter into the prepared pan and bake for 25-35 minutes or until cake tester comes out clean. Cool cake in pan for 20 minutes then using a butter knife, or plastic if your pan is non-stick, go around the edge of the cake loosening it from the sides then turn out onto a wire rack to cool completely.





Vanilla Frosting
7 tablespoons Unsalted Butter, Softened
1 2/3 cups Powdered Sugar
1 teaspoon Vanilla
3-4 tablespoons Milk

In the bowl of an electric mixer fitted with the paddle attachment beat the butter until smooth. Beat in the powdered sugar until incorporated then add the milk and vanilla. Beat for 2 minutes until frosting is light and airy.

3 comments:

  1. Oh man Anne, this looks amazing. I love love love this blog! (This is your favorite cousin Ali btw)

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  2. Thanks Ali! (You are my favorite :)

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  3. Your cake looks and sounds amazing!! The rosemary in it is a most interesting ingredient, and I'd love a slice!!! :)

    By the way, I just wanted to let you know that I've given you an award...the Versatile Blogger Award.

    Here's the post on my website where I've mentioned your name and most interesting blog:

    http://kemalandsheila.com/2011/04/versatile-blogger-award-and-red-lentil-bulgar-balls/

    If you accept the award, let me know and pass the award onto 15 other newly found bloggers. The rule (which are easy) are listed on my post.

    http://kemalandsheila.com/2011/04/versatile-blogger-award-and-red-lentil-bulgar-balls/

    I've really enjoyed browsing your website! You have a lot of great recipes that I can't wait to try! :) I love honey cakes, but this one is a lot different than any other honey cake I've ever seen. It's definitely one I hope to try! :) Cheers! sheila

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