Rustic Honey Cake
TOTAL TIME: Prep: 15 min. Bake: 30 min. + cooling
YIELD: 12 servings.
When my boys were young, they couldn’t drink milk but they could have yogurt. This was a cake they could eat. And it’s one dessert that doesn’t taste overly sweet, which is always a nice change of pace. —Linda Leuer, Hamel, Minnesota
Ingredients
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1/2 cup butter, softened
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1 cup honey
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2 large eggs, room temperature
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1/2 cup plain yogurt
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1 teaspoon vanilla extract
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2 cups all-purpose flour
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2 teaspoons baking powder
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1/2 teaspoon salt
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Assorted fresh fruit and additional honey
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Chopped pistachios, optional
Directions
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1.
Preheat oven to 350°. Grease a 9-in. cast-iron skillet.
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2.
In a large bowl, beat butter and honey until blended. Add eggs, 1 at a time, beating well after each addition. Beat in yogurt and vanilla. In another bowl, whisk flour, baking powder and salt; add to butter mixture. Transfer batter to prepared skillet.
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3.
Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool completely in pan on a wire rack. Serve with fruit, additional honey and, if desired, chopped pistachios.
Nutrition Facts
1 piece: 248 calories, 9g fat (5g saturated fat), 53mg cholesterol, 257mg sodium, 40g carbohydrate (24g sugars, 1g fiber), 4g protein.
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