Good morning, cake lovers!
Today is special day of the month …… it’s CAKE TIME …..
Why Cake Time, you ask?
I belong to a wonderful group called THE CAKE SLICE led by my sweet friend Paloma from The Coffee Shop ….. every year we chose a book we will be baking from …. then each month we chose a cake …. then we all bake the cake with our own twists & spins …..
This year we are baking from Vintage Cakes by Julie Richardson.
The cake we chose for the month of March is HONEY BEE CAKE.
The original HONEY BEE CAKE is 9″ round cake cover with almonds & honey sauce.
I wanted to do something different with my adaptation of HONEY BEE CAKE so I decided to bake the cake in individual mini daisy cake forms.
Also after I tasted the cake batter & knowing that the HONEY BEE CAKE will be saturated with sweet honey sauce I decided to break the sweetness with little bit of juice from fresh Meyer lemons.
….. it was a great decision and the mini HONEY BEE CAKES were so decadent ….. moist ….. bursting with flavor.
This recipe was adapted from Honey Bee Cake by Julie Richardson & makes 6 Mini HONEY BEE CAKES or 1 – 9″ round cake.
- 2¼ cups All-purpose Flour
- 2 tsp Baking Powder
- 1 tsp Fine Sea Salt
- ¾ cup plus 2 Tbsp Butter (unsalted, softened)
- ¾ cup Sugar
- ⅓ cup Honey
- 2 tsp Vanilla Extract
- 1 Tbsp Juice from Meyer Lemon
- 2 Eggs (room temperature)
- 1 Egg Yolk (room temperature)
- ¾ cup Buttermilk (room temperature)
- ½ cup Honey
- ¼ cup Brown Sugar (firmly packed)
- ¼ cup Butter (unsalted)
- 1 tsp Lemon Juice
- ½ cup Sliced Almonds (toasted )
- Lemon Rind
STEP 1: Center an oven rack and preheat the oven to 350℉.
STEP 2: Grease 6 mini daisy cake pan.
STEP 3: In a large bowl, sift together the flour, baking powder, and salt, then whisk to combine.
STEP 4: In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugar, honey, lemon juice and vanilla on low speed until blended; increase the speed to high and cream until very light and fluffy, about 5 to 7 minutes, stopping the mixer frequently to scrape down the sides of the bowl and the paddle paddle.
STEP 5: Blend in the eggs and egg yolk one at a time.
STEP 6: With the mixer on low speed, add the flour mixture in three parts, alternating with the buttermilk in two parts, beginning and ending with the flour. After each addition, mix until just barely blended and stop to scrape the bowl. Stop the mixer before the last of the flour has been incorporated and complete the mixing by hand with a spatula to make sure that you don’t over-beat the batter.
STEP 7: Spread the thick batter evenly into the prepared pan. Tap the pan firmly on the counter to release any air bubbles.
STEP 8: Place the pan in the center of the oven and bake for 35-40 minutes. The cakes will be a deep golden color and be firm on top, and a skewer inserted in the middle will have moist crumbs attached.
STEP 9: While the cakes are baking, make the glaze in a small saucepan by combining the honey, sugar, lemon juice and butter over medium heat until combined. Bring the mixture to just barely to a simmer. Turn off the heat but leave the saucepan on the burner to keep warm.
STEP 10: Remove the cakes from the oven. Turn them upside down onto a cookie sheet. Poke holes all over the top of the cakes with a wooden skewer. Pour half of the glaze on the cakes, sprinkle the cakes with the almonds, then pour the rest of glaze over the almonds.
STEP 11: Place the cake back in the center of the oven and bake for an additional 5 minutes.
STEP 12: Cool the cakes on a wire rack for about 30 minutes.Top with lemon rind.
STEP 13: Serve just barely warm.
TIP: Thanks to the honey, this cake will keep for 5 days when wrapped and stored at room temperature.
Don’t forget to check out the rest of the talented bakers from The Cake Slice & see what they came up with …..
Don’t forget….Keep Smiling….Keep Cooking!