Rustic Honey Cake
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
- 1/2 cup butter, softened
- 1 cup honey
- 2 large eggs, room temperature
- 1/2 cup plain yogurt
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- Assorted fresh fruit and additional honey
- Chopped pistachios, optional
- 1. Preheat oven to 350°. Grease a 9-in. cast-iron skillet.
- 2. In a large bowl, beat butter and honey until blended. Add 1 egg 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.
- 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.
- 4. Freeze option: Securely wrap cooled cake in foil; freeze. To use, thaw at room temperature and top as directed.
1 slice: 248 calories, 9g fat (5g saturated fat), 53mg cholesterol, 257mg sodium, 40g carbohydrate (24g sugars, 1g fiber), 4g protein.
Feb 17, 2019This 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.
Feb 2, 2019What 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!
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