This Honey Tea Cake is a decadent cake that shouts elegance to your guests!
Now that the new year is here and all the holidays have passed, lets get back to everyday yummy desserts! I’ve been feeling this winter weather even here in CA! I’m freezing in the early morning when it’s around 45-50 degrees!
I’m sure a lot of you are drinking either coffee, hot cocoa, or tea to stay warm. Who wouldn’t want a cake like this to go with their hot drink!?! Whether you have it for breakfast during the week, as a dessert for your guests, or just because you want something sweet, this Honey Tea Cake with satisfy your sweet tooth. It’s like a pound cake, but it is infused with a honey syrup that just brings the cake to a whole new level!
My family and I are big honey lovers! We use it in just about everything, and try to use white sugar as little as possible. So when I saw this cake on Pinterest I immediately pinned it and wanted to try it! But since work and school have had me swamped, this recipe has been pushed to the farthest corner of my mind (actually, out the window!:))
Until today when I came home from work and saw that my sister took the initiative to bake it for me! Sisters are the best I tell ya! And of course my other sister who is my amazing photographer took these great pictures for me so that I could have something to share with you all since my blog has been sooo dead.
So I really hope you can give this amazing recipe a try! You can really taste the delicious sweetness from the honey coming from that syrup that is poured on top. My dad also sprinkled some lemon juice on it, and it really brightened the whole cake. You can also add fruits like raspberries or blueberries to make it more special. Either way, it’s super delicious! Especially if you eat it with your tea!
Have a sweet day!
Jessica the Baker
Honey Tea Cake
Based on a recipe from the cookbook, Miette by Meg Ray. Published in 2011 by Chronicle Books LLC, San Francisco, USA.
- 12 oz (2¾ cups) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 8 large egg yolks
- 2 large whole eggs
- 8 oz (1 cup) heavy cream
- 1 teaspoon vanilla extract
- 11 oz (1½ cups) sugar
- 11 oz (1 cup + 6 tbsp) unsalted butter, at room temperature
- ¼ cup honey, warmed and diluted with 2 tablespoons water to make syrup
- powdered sugar for dusting
- Liberally butter four 5 x 3-inch or two 8 x 4-inch loaf pans and dust with flour. Tap out excess.
- Preheat oven to 350 F ( C).
- Sift together the flour, baking powder, and salt into a small bowl. In another small bowl, stir together the egg yolks, whole eggs, cream, and vanilla.
- In the bowl of a mixer fitted with the paddle attachment or with a handheld whisk, combine dry ingredients and the sugar. Mix on medium speed for 30 seconds.
- Reduce the speed to low, add the butter and half of the egg mixture, and beat until incorporated, about 2 minutes. Raise speed to medium-high and beat for 2 minutes to add air.
- Return speed to low, add the remaining egg mixture, and beat just until incorporated, 2 to 3 minutes longer.
- Divide the batter between the prepared pans and bake until the tops are golden brown and tester inserted in the center comes out clean, about 20 to 25 minutes for the small loaves and 35 to 40 minutes for the larger loaves.
- Transfer the pans to the wire racks and immediately brush or drizzle tops with honey syrup. Run an offset spatula around the edges to release the cake. Let cool in pans for another 20 minutes before inverting onto the racks.
- Serve right away or wrap the cakes tightly in plastic and store at room temperature until ready to serve. Can be refrigerated in airtight container for up to 3 days, or frozen for up to 2 months.