Honey Cake Recipe

Prepare

Preheat the oven to 350°F (175°C). Grease a 9-inch (23 cm) round cake pan and line the bottom with parchment paper, then lightly grease the paper.

Whisk dry ingredients: In a medium bowl combine 2.5 cups all-purpose flour, 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 tsp ground cinnamon, and 1/4 tsp ground ginger. Whisk thoroughly to distribute leaveners and spices.

Combine wet ingredients: In a large mixing bowl, whisk together 1 cup honey and 1/2 cup granulated sugar until smooth. Whisk in 3 large eggs one at a time until incorporated. Whisk in 3/4 cup melted butter (cooled slightly), 3/4 cup buttermilk, 1/4 cup warm strong brewed tea (or hot water) and 1 tsp vanilla extract until uniform.

Incorporate dry into wet: Add the dry flour mixture to the wet mixture in two additions. Fold with a spatula or mix on low speed until just combined; do not overmix. Scrape the bowl and fold until there are no streaks of flour.

Transfer batter and bake: Pour the batter into the prepared 9-inch pan and smooth the top. Bake in the preheated oven for 35–45 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter) and the top is golden-brown.

Cool in pan: Remove the cake from the oven and let it cool in the pan on a wire rack for 10 minutes.

Make honey glaze: While the cake rests, combine 1/2 cup honey, 2 tbsp unsalted butter, 1 tbsp fresh lemon juice and 2 tbsp hot water in a small saucepan. Warm gently over low heat, stirring until butter melts and the mixture is glossy and slightly thinned (about 1–2 minutes). Do not boil.

Brush or pour glaze: After the cake has rested 10 minutes in the pan, use a skewer to poke several holes in the top of the cake if you want the glaze to soak in. Brush or pour about half of the warm glaze over the warm cake, letting it absorb. Reserve remaining glaze for serving or a second coat.

Remove from pan: After glazing, let the cake cool completely in the pan (about 1 hour) so the glaze sets. Then run a knife around the edge and invert onto a serving plate. Remove parchment paper.

Garnish (optional): Sprinkle 1/4 cup toasted sliced almonds over the top and dust lightly with 1 tsp powdered sugar if desired.

Slice and store: Slice and serve at room temperature. Store any leftover cake covered at room temperature for up to 2 days or refrigerate up to 5 days. Reheat slices briefly in the microwave if you prefer warm.