Quatre Épices & Honey Cake, Butterscotch Recipe

Prepare oven and pan

Preheat oven to 350°F (175°C). Grease an 8-inch (20 cm) square or round cake pan and line the bottom with parchment paper; grease parchment as well.

Whisk together the dry ingredients: in a medium bowl combine 2 cups all-purpose flour, 2 tsp baking powder, 1/2 tsp fine sea salt, and 1 tsp ground quatre épices. Mix thoroughly to distribute the spice evenly.

Combine sugar and wet ingredients: in a large bowl whisk 0.5 cup honey and 3.4 oz (about 3/4 cup) granulated sugar until combined. Add 2 large eggs and whisk until smooth. Stir in 3/4 cup melted butter (cooled slightly), 3/4 cup whole milk, and 1 tsp vanilla extract until homogeneous.

Fold dry into wet: add the dry flour-spice mixture to the wet mixture in two additions, folding gently with a spatula just until no streaks of flour remain. Do not overmix to keep cake tender.

Transfer batter to the prepared pan, smoothing the top with an offset spatula. Tap the pan gently on the counter to release any large air bubbles.

Bake: place in the center of the preheated oven and bake for 28–35 minutes, or until the top is golden, a toothpick inserted into the center comes out with a few moist crumbs (not wet batter), and the cake springs back slightly when pressed.

Cool: remove cake from oven and place on a wire rack. Let the cake rest in the pan for 10 minutes, then invert onto the rack, peel off parchment, and cool completely (about 45–60 minutes) before adding sauce so the sauce soaks in evenly.

Make the sauce while the cake cools: in a small heavy-bottomed saucepan combine 0.75 cup packed light brown sugar and 4 tbsp unsalted butter over medium heat. Stir constantly until the butter melts and the sugar dissolves, about 2–3 minutes.

Add cream and honey: carefully whisk in 1/2 cup heavy cream and 2 tbsp honey. Bring the mixture to a gentle simmer (do not boil vigorously) and cook for 2–3 minutes until slightly thickened. Stir frequently to prevent scorching.

Finish and season: remove from heat and whisk in 1/4 tsp fine sea salt and 1/2 tsp vanilla extract. If you prefer a thinner sauce to pour over warm cake, stir in 1–2 tbsp more cream. Let the sauce cool for 5–10 minutes so it thickens slightly but remains pourable.

Assemble: place the cooled cake on a serving plate or keep in the pan. If you like, warm the butterscotch sauce slightly so it is pourable. Pour the sauce evenly over the top of the cake, allowing some to drip down the sides; for a more saturated, sticky finish, poke several shallow holes in the cake top with a skewer before pouring so the sauce sinks into the crumb.

Garnish: scatter 1/2 cup toasted chopped pecans or walnuts over the top while the sauce is still warm so they adhere. Dust lightly with 1 tbsp powdered sugar if desired.

Serve: slice the cake and serve at room temperature or slightly warm. Leftovers can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days. Reheat gently before serving, and if sauce has thickened, warm it and spoon over slices.