Difficulty: Intermediate
Have you ever heard of a drizzle cake? Perhaps Lemon Drizzle, which is an English cake. Drizzle cakes are exactly what the name suggests. A cake that has been drizzled with some sort of syrup that penetrates the cake creating a super moist texture.
Honey Drizzle cake is the brainchild of my 8 year old J. When it was his turn to pick dinner and dessert he kept saying he wanted honey cake. None of us had ever eaten a honey cake and I’m not entirely sure where he got the idea. Maybe he saw something on tv about a honey cake or maybe he just thought it would taste good. Either way a challenge was set.
My kids know that if they ask me to create something for them I will try my hardest to make it happen. Whether it is a sewing project or a recipe request I will do my best to at least turn out my version of their request. I like to do things for people, especially my family, so if they ask they will receive.
True to my word I figured out a way to make a honey cake for J. I looked up honey cake on Pinterest and found lots of recipes, most of which contained globs of frosting atop the cake. None of them were quite what I was looking for, so using those recipes as inspiration I came up with my own recipe. The biggest change was creating a honey syrup to moisten the cake instead of thick over the top frosting.
The first time I made this recipe everyone loved it. I tried making it again for dinner with my parents and they both really liked it, so I figured the recipe must be a winner. We recently had some extended family over for dinner and I made a doubled amount in a Bundt pan and they loved the cake too.
If you need a new cake recipe try this. It’s perfect with a cup of coffee or with a scoop of vanilla ice cream and more honey syrup drizzled on top.
Recipe
When inspiration strikes you grab any paper you can find to jot down your idea, apparently you also use any writing instrument, like a brown crayon.
Honey Drizzle Cake
1 Stick Unsalted Butter, softened
3 Eggs, room temperature
½ Cup Granulated Sugar
½ Cup Honey (raw honey is really good in this cake, but if all you have is the honey bear use that)
½ Cup Buttermilk
1 ¾ Cup All Purpose Flour
1 tsp Baking Powder
½ tsp Salt
Honey Syrup
¼ Cup Honey (raw or honey bear)
2 TBSP Hot Water
1 Cinnamon Stick
1 TBSP Unsalted Butter
Pinch of Salt
Preheat oven to 350°F. Cream the butter and sugar, then add the eggs one at a time blending each until fully incorporated. Add honey, vanilla and buttermilk. The batter will look separated or curdled. Stir together the dry ingredients and add to the wet ingredients. Mix until fully incorporated. Pour the batter into a greased 9×5 loaf pan and bake for 1 hour. Just before the cake is done baking, make the honey syrup over the stove. Let cinnamon stick steep for about 5 minutes before removing. When cake is done use a thin metal or wood skewer to poke holes all the way to the bottom of the cake. Make lots of holes. Then pour the hot syrup over the surface of the cake and let cool. Serves 8-10 Note: The recipe can be doubled and baked in a Bundt pan. Be sure to generously grease and flour the Bundt pan. Extra syrup can be made to drizzle over ice cream.
Cream the butter and sugar
Add honey, vanilla and buttermilk. The batter will look separated or curdled
Pour the batter into a greased 9×5 loaf pan
Then pour the hot syrup over the surface of the cake and let cool
