Honey Bourbon Cake

For Honey Lovers

Luckily, Peigi gave me some more of her delicious honey, so I was able to make a second attempt at this cake.  My first honey cake tasted great but was too dry.  (I forgot to put the timer on!)

I found the recipe in The Yellow Farmhouse cookbook. Christopher Kimball, now of Milk Street fame, used to raise bees and tried many honey cake recipes before coming up with this version.

It has interesting flavor notes in addition to the honey:  lemon zest, strong coffee, and of course, the bourbon.

Makes a great afternoon snack or morning coffee cake.  This is not a fancy cake, but a rustic one that is sure to please anyone who loves honey (and bourbon).

---Barbara

Honey Bourbon Cake

(Adapted from The Yellow Farmhouse Cookbook)

Makes 1 9-inch cake

2.5 cups cake flour, sifted

1/2 t. salt

1 t. baking powder

1/2 t. baking soda

2 sticks (1/2 pound) unsalted, butter, softened but firm

1/4 cup packed brown sugar

1/4 cup white sugar

3 eggs, room temperature

1/4 cup strong brewed coffee

3/4 cup honey

2 t. grated lemon zest (zest of 1 lemon)

1 T. bourbon (or Scotch)

Preheat the oven to 350 degrees.

Generously grease and flour a deep 9-inch round cake pan or 9 x 9 inch square baking pan.

Brew the coffee or mix 1/4 cup water with 2 t. instant espresso powder (which is what I did).

On a piece of waxed paper or parchment paper, sift together the flour, salt, baking powder and baking soda.  Set aside.

In a large mixing bowl, beat with an electric mixer, the butter until light colored, about 1 minute.  Add the sugars and beat for 3 minutes on high, until light and fluffy,  scraping down the sides 2 or 3 times as you work.  

Add the eggs, one at a time, beating for 20 seconds after each addition.  Continue beating until the mixture is smooth.

Add the lemon zest, coffee, honey, and bourbon, then beat to combine.

Using a large rubber spatula, fold in the dry ingredients until combined.  Do not overmix.

Pour the batter into the prepared baking pan.  Smooth the top if needed.

Bake until the center of the cake springs back or a cake tester (toothpick) comes out clean.  This will take at least 30 minutes but up to 45 depending on the depth and width of your baking pan.  Watch carefully.  40 minutes is most likely for a 9 inch round pan.

Cool on a rack for at least 30 minutes.

Invert on a serving plate and dust with powdered sugar, and a drizzle of honey.

Alternatively, you can simply cut pieces directly from the pan.

B