Rustic Honey Cake
Total TimePrep: 15 min. Bake: 30 min. + cooling
This is exactly what I was looking for. A honey cake actually made with only honey, no refined white sugar. And no artificial sugars either. I used Einkhorn flour, which created a sticky dough, but it cooked up very light and fluffy and moist. I topped it with a fruit compote made from frozen berries and whipped cream. It does not need anything, but the berries and cream were the perfect accompaniment.
Perfect fall cake! We tend to stay away from refined sugar in our house, so this cake was such a yummy treat. We’ve tried it with both regular and coconut yogurt. We topped with blackberries both times. Pretty sure we at the whole cake in one day.. don’t judge :).
A great cake! Very moist and excellent with or without cream cheese frosting
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This cake was wonderful. It was very simple and excellent. The magazine recommended a cream cheese frosting which I used too. 8 OZ cream cheese, 1/4 cup honey, 1 teaspoon vanilla and 1 teaspoon almond extract. I weighed the flour which is my new cake standard but did everything else exactly as written. Awesome.
What a simple, yet flavorful cake! It is so versatile - could be served with fruit, a light frosting, in a trifle, etc. It is not overly sweet at all - just the right amount from the honey. The only thing I did different was use a gluten-free all purpose flour blend and baked it in a 9x9 pan. I think it would be even better in a cast iron as the recipe suggests!