Honey Cake with Fleur de Sel
There are so many recipes for honey cake out there, but one Friday morning I decided to tinker with my own. I love honey and coffee and butter together, but most of the cakes I found were made with oil and piles of sugar and piles of spices. I found I still needed some sugar with the honey, but I mostly just wanted to highlight those three ingredients. The warm honey topping was inspired by this cake, and I saw the honey-salt combination in many places; it seemed perfect. The texture of this cake reminds me of this bread, which is one of my favorites, but one I like best with nuts. Next time around, I would add 1 1/2 cups of almonds, or pecans, or walnuts here. Also, cacao nibs? I feel I've been overusing them, but I would probably throw those in. And, I didn't brush the sides with the warm honey initially only the top and highly regretted it. That sticky-salty topping is the very best part of this cake. So go for it. You can sprinkle some sanding sugar on top along with the salt, if you want to balance the saltiness a bit. It makes everything more sparkly, too, which is never a bad thing.
There are so many recipes for honey cake out there, but one Friday morning I decided to tinker with my own. I love honey and coffee and butter together, but most of the cakes I found were made with oil and piles of sugar and piles of spices. I found I still needed some sugar with the honey, but I mostly just wanted to highlight those three ingredients. The warm honey topping was inspired by this cake, and I saw the honey-salt combination in many places; it seemed perfect. The texture of this cake reminds me of this bread, which is one of my favorites, but one I like best with nuts. Next time around, I would add 1 1/2 cups of almonds, or pecans, or walnuts here. Also, cacao nibs? I feel I've been overusing them, but I would probably throw those in. And, I didn't brush the sides with the warm honey initially only the top and highly regretted it. That sticky-salty topping is the very best part of this cake. So go for it. You can sprinkle some sanding sugar on top along with the salt, if you want to balance the saltiness a bit. It makes everything more sparkly, too, which is never a bad thing.
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 3 eggs
- 2 1/2 cups all purpose flour
- 1/2 cup honey
- 3/4 cup sugar
- 2 tablespoons sour cream
- 1 cup [2 sticks] butter room temperature
- 1 cup [good] honey
- 1/2 cup strong brewed coffee cold
- 1 1/2 cups chopped nuts [optional see note above]
- warm honey topping
- 2 tablespoons coffee [optional]
- heat the honey and coffee if using in a small sauc
- Carbohydrate 311.094692397733 g
- Cholesterol 1544.50270833002 mg
- Fat 387.377240597923 g
- Fiber 8.57461744647517 g
- Protein 54.9436356445969 g
- Saturated Fat 239.620410544911 g
- Serving Size 1 1 Recipe (1270g)
- Sodium 44722.1980049522 mg
- Sugar 302.520074951257 g
- Trans Fat 29.1422551219647 g
- Calories 4879 calories
Step-by-step
- Preheat oven to 350.
- Grease a 10-inch tube pan.
- Whisk together flour, baking soda, baking powder, and salt in medium bowl, set aside.
- In a standing mixer, beat butter for a minute or two, then add the honey and sugar. Beat for 3-5 minutes, until light and fluffy.
- Add eggs one at a time, beating well after each addition. Batter may appear a little curdled here - no worries. It will even out when you add the flour.
- Add half the flour mixture, and mix until combined.
- Add the coffee, and mix until combined.
- Add the remaining flour and mix until combined.
- Add the sour cream and nuts, if using and beat the batter for a minute, until smooth.
- Pour/scoop the batter into the prepared pan, and smooth the top.
- Bake cake for 40-50 minutes, until a toothpick comes out clean.
- Let cool in the tube pan for 30 minutes, then gently invert the cake onto a rimmed baking sheet; remove the tube pan, place a wire rack on top of the cake, and invert the cake again.
- While the cake is still warm, pour the warm honey mixture over the top, and use a pastry brush to brush some on the sides.
- Sprinkle with fleur de sel.
My Honey Cake Journey: A Sweet Success Story
Baking has always been my happy place, a creative outlet where I can experiment with flavors and textures, transforming simple ingredients into edible works of art. I've always been drawn to honey cakes, those golden, fragrant loaves that promise a taste of pure comfort. But the countless recipes available online, each boasting unique twists and additions, left me overwhelmed. Most featured oil, excessive sugar, and an array of spices that I felt overpowered the delicate sweetness of honey itself. I craved a simpler approach, a honey cake that celebrated the natural flavors of honey, butter, and coffee – a trio I adore, a harmony of tastes I've often explored in other desserts. My Friday morning began with a strong cup of coffee and the quiet hum of determination. I wanted to create a honey cake that was distinctly mine, a recipe born from my personal preferences and culinary explorations.
The journey of creating this honey cake wasn't without its challenges. Initially, the balance between honey and sugar was tricky. Too much honey, and the cake would be too moist; too much sugar, and the delicate honey flavor would be lost. After several trial and error attempts, I found the perfect harmony - enough sugar to provide structure without masking the beautiful essence of the honey. Then came the inspiration for the warm honey topping, a delectable glaze that took the cake to a whole new level of deliciousness. The idea stemmed from another recipe I had encountered, a cake with a topping so visually stunning that I knew I had to incorporate a similar element into my own creation. The finishing touch, the whisper of fleur de sel, perfectly balanced the sweetness and added a hint of sophisticated elegance. Each sprinkle brought a delightful contrast, a textural and flavorful surprise with every bite.
The texture of my honey cake is something I’m particularly proud of. It's reminiscent of a favorite bread recipe, a bread I often enjoy with the addition of nuts. The inspiration is clear; the cake's delightful crumb is dense yet tender, a testament to careful balancing of ingredients. In my next attempt, I plan to experiment by adding a generous helping of nuts—almonds, pecans, or walnuts—to enrich the texture and flavor profile. Cacao nibs, although I've been incorporating them quite frequently into my baking, might also find their way into the mix. This time, I learned a valuable lesson: generously brushing the warm honey mixture not just over the top, but also down the sides, is essential. That sticky, salty coating is truly the best part of this cake! And for those who desire an extra touch of sparkle and a subtle counterpoint to the saltiness, a light dusting of sanding sugar would add both visual and gustatory appeal.
The process of creating this honey cake was more than just baking; it was an exploration of flavors, a testament to the joy of experimenting in the kitchen. Each step, from the initial mixing of ingredients to the final sprinkle of fleur de sel, was a reminder that the most rewarding creations often arise from the courage to venture beyond established recipes, to trust one's own intuition, and to savor the process of culinary discovery. It's a recipe that reflects my personal journey, a journey of experimentation, adaptation, and ultimate satisfaction. It is more than just a honey cake; it's a testament to the power of simple ingredients and the magic that unfolds when passion and creativity merge in the kitchen. This honey cake is a reflection of myself – simple yet elegant, comforting yet sophisticated, and utterly delicious.
This honey cake is not just a recipe; it’s a story, a journey of flavors and textures, a testament to the joy of baking. I invite you to embark on your own culinary adventure, and I eagerly await hearing about your experiences baking this lovely creation.
