Shared by Zoe Kanan
Shared by Zoe Kanan
Caramelized Honey Cake
Yield: 10” bundt cake
Caramelized Honey Cake
Yield: 10” bundt cakeThis recipe was shared by Zoe Kanan. Read more about her family in "A Very Texan Rosh Hashanah."
To make this honey cake parve or non-dairy, Zoe recommends to use coconut cream instead of heavy cream and cashew milk with a teaspoon of apple cider vinegar to replace the buttermilk.
Ingredients
- 1 cup honey
- ½ cup heavy cream or coconut cream
- 2 teaspoons ground coffee (optional)
- 2 teaspoons vanilla extract
- ½ cup dark brown sugar
- 1 ½ cups granulated sugar
- 1 cup minus 1 tablespoon buttermilk or 1 cup minus 1 tablespoon cashew milk plus 1 teaspoon apple cider vinegar
- 3 large eggs
- 1 cup grapeseed or vegetable oil
- 3 ½ cups unbleached all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 tablespoon cinnamon
- ¾ teaspoon ground cloves
- Nonstick spray or melted butter for greasing the pan
Preparation
Step 1
Preheat the oven to 325° F.
Step 2
In a small bowl, stir the vanilla extract and coffee grounds (if using) into the heavy cream and set aside.
Step 3
Caramelize the honey: place the honey in a deep pot with tall sides (the honey will foam A LOT). Set the pot over medium-low heat and bring the honey up to a boil, stirring regularly. Once foaming, stir constantly and cook to 285° F, about 5-8 minutes. Slowly (and carefully!) whisk in ⅓ of the cream, vanilla and coffee (if using) mixture and stir to combine. Mix in the remaining cream and set aside to cool slightly.
Step 4
In a medium bowl, combine the granulated sugar and brown sugar breaking up any lumps with your fingers. Whisk in the oil, buttermilk, and eggs to thoroughly combine.
Step 5
In a large bowl, place the flour, baking powder, baking soda, sea salt, cinnamon and clove and whisk to combine. Make a well in the center and add the wet ingredients and the caramelized honey mixture.
Step 6
Use a large whisk to slowly pull the dry ingredients into the wet and whisk until combined into a smooth, thick batter.
Step 7
Using nonstick spray or melted butter and a pastry brush, coat the inside of a 10 inch (12 cup) bundt pan very thoroughly. Don't miss the inner column - this batter is sticky!
Step 8
Fill the prepared bundt pan and bake at 325°F until a toothpick inserted into the center comes out clean and the cake springs back to the touch, about 50-55 minutes.
Step 9
Cool for 20 minutes before unmolding, then let cool completely and dust with powdered sugar. Enjoy with fresh whipped cream and a dollop of apple butter!
