Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup honey
- 1/2 cup buttermilk
- 1/2 cup caramel, melted
Special Equipment Needed:
- Stand mixer
- 9-inch round cake pan
- Parchment paper
- Whisk
- Spatula
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and line a 9-inch round cake pan with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
3. In the bowl of a stand mixer, cream together the butter and sugars until light and fluffy.
4. Add the eggs one at a time, beating until combined.
5. Add the vanilla extract and honey and mix until combined.
6. Add the dry ingredients in two batches, alternating with the buttermilk and mixing until just combined.
7. Pour the batter into the prepared pan and spread evenly.
8. Drizzle the melted caramel over the top of the batter.
9. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Time:
Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F
Serving Size: 9-inch round cake
Nutritional Information (per serving):
Calories: 472 kcal
Fat: 18 g
Carbohydrates: 67 g
Protein: 6 g
Substitutions for Ingredients:
- All-purpose flour: Can be substituted with gluten-free flour
- Unsalted butter: Can be substituted with coconut oil
- Granulated sugar: Can be substituted with coconut sugar
- Light brown sugar: Can be substituted with dark brown sugar
- Honey: Can be substituted with maple syrup
- Buttermilk: Can be substituted with almond milk
- Caramel: Can be substituted with chocolate chips
Variations:
- Add 1/2 cup of chopped nuts to the batter
- Add 1/2 cup of dried fruit to the batter
- Add 1 teaspoon of ground ginger to the batter
- Add 1/2 cup of white chocolate chips to the batter
Tips and Tricks:
- Make sure the butter and eggs are at room temperature before beginning
- Use a light hand when mixing the batter to avoid overmixing
- Let the cake cool completely before slicing
Storage Instructions:
Store in an airtight container at room temperature for up to 5 days.
Reheating Instructions:
Reheat in the microwave for 30 seconds.
Presentation Ideas:
Serve the cake on a platter with fresh berries and a dollop of whipped cream.
Garnishes:
- Whipped cream
- Fresh berries
- Powdered sugar
Pairings:
- Coffee
- Tea
- Hot chocolate
Suggested Side Dishes:
- Fruit salad
- Roasted vegetables
- Potato salad
Troubleshooting Advice:
- If the cake is overbaked, it will be dry. To prevent this, check the cake for doneness after 25 minutes of baking.
Food Safety Advice:
- Make sure all ingredients are fresh and not expired.
- Make sure all utensils and equipment are clean and sanitized.
Food History:
Berner Honiglebkuchen is a traditional Swiss cake that dates back to the 16th century. It is believed to have originated in the city of Bern, Switzerland.
Flavor Profiles:
This cake has a sweet and nutty flavor with hints of cinnamon, nutmeg, and cloves.
Serving Suggestions:
Serve with a scoop of vanilla ice cream or a dollop of whipped cream.
Related Categories
Cooking Method: N/A
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Region: German
Taste: Sweet, Buttery, Caramel, Nutty, Honey, Caramel-Y, Honey-Flavored