Honey Cake

About This Recipe

In an attempt to use less sugar in my cooking, I am looking to locally sourced honey for sweetness in my recipes. This Honey Cake is the perfect choice for a simple cake, topped with a dusting of powdered sugar or whipped cream and blueberries. The sour cream keeps the cake tender and moist. Enjoy it with a cup of tea, morning coffee or a glass of Mead, the latter in keeping with the honey theme.

Ingredients & Instructions

Cooking spray
2 cups all-purpose flour
1/2 tsp. kosher salt
1/2 tsp. baking soda
1/2 cups (1 stick) butter, softened
1 cups honey (Typically Clover Honey for mild flavor and baking)
3 large eggs
1/4 tsp. almond extract
1/2 cups sour cream
Powdered sugar or whipped cream with berries, for decorating

Preheat oven to 350°. Line a 9” round cake pan with parchment and grease with cooking spray. In a large bowl, whisk together flour, salt, and baking soda.
In another large bowl, using a hand mixer, beat butter and honey together until butter is smooth and mixture is light and creamy. Add eggs, one at a time, beating well after each addition, then add almond extract. Add dry ingredients and beat until just barely combined, then add sour cream and beat until just combined.
Pour batter into the prepared cake pan and bake until a toothpick inserted in the middle comes out clean, 35 minutes. Let cool.

Serve as is or with a dusting of powdered sugar or topped with whipped cream and berries of your choice.