Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup honey
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1/4 cup caramel sauce
Special Equipment Needed:
- 9-inch cake pan
- Parchment paper
- Electric mixer
- Saucepan
Step-by-Step Instructions:
1. Preheat the oven to 350°F. Grease a 9-inch cake pan and line it with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Add the honey, milk, and vanilla extract, and beat until well combined.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8. While the cake is baking, prepare the caramel sauce. In a small saucepan, heat the caramel sauce over low heat until it becomes pourable.
9. When the cake is done, remove it from the oven and let it cool in the pan for 10 minutes.
10. Remove the cake from the pan and place it on a wire rack to cool completely.
11. Drizzle the caramel sauce over the top of the cake and let it cool for 10 minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 320
Fat: 15g
Carbohydrates: 45g
Protein: 4g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Maple syrup can be used instead of honey.
- Almond milk can be used instead of milk.
Variations:
- Add chopped nuts or dried fruit to the batter for extra texture.
- Use different flavors of caramel sauce, such as salted caramel or chocolate caramel.
- Top the cake with whipped cream or ice cream for a decadent dessert.
Tips and Tricks:
- Make sure the butter is softened before beating it with the sugar.
- Use room temperature eggs for best results.
- Don't overmix the batter, as this can make the cake tough.
Storage Instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Microwave a slice of cake for 10-15 seconds to warm it up.
Presentation Ideas:
Serve the cake on a cake stand or plate, and drizzle extra caramel sauce over the top.
Garnishes:
Sprinkle chopped nuts or sea salt over the top of the cake for added flavor and texture.
Pairings:
Serve the cake with a cup of coffee or tea for a cozy afternoon treat.
Suggested Side Dishes:
Fresh fruit or a side salad can balance out the sweetness of the cake.
Troubleshooting Advice:
If the cake is too dry, try adding a tablespoon of oil to the batter. If it's too moist, reduce the amount of honey or milk.
Food Safety Advice:
Make sure to properly store the cake to prevent any bacterial growth.
Food History:
Honey cake has been a traditional dessert in many cultures for centuries, often served during holidays and celebrations.
Flavor Profiles:
This cake is sweet and rich, with a caramelized flavor from the honey and caramel sauce.
Serving Suggestions:
Serve the cake as a dessert or a sweet snack.
Related Categories
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Taste: Sweet, Caramelized, Honeyed, Moist, Rich