Honey Cake
READER'S DIGEST ASSOCIATION, INC.Serves 10
Prep Time: 20 minutes
Cook Time: 1 hour, 5 minutes
• 1 cup butter, softened
• 1/2 cup (95 g) soft brown sugar
• 1 teaspoon McCormick Pure Vanilla Extract
• 1/2 cup (175 g) honey
• 3 eggs
• 1 1/2 cups (225 g) self-rising flour
• 1/2 cup (75 g) all-purpose flour
• 1 teaspoon McCormick's Cinnamon, Ground
• 1 cup (250 g) light sour cream
TOPPING
• 2 tablespoons butter
• 3/4 cup (260 g) honey
• 1 cup (90 g) flaked almonds, toasted
1. Preheat the oven to 325°F. Grease and line a 9-inch spring-form cake tin with baking paper.
2. Using electric beaters, beat the butter, sugar and vanilla in a bowl until light and creamy. Add the honey and beat until combined. Add the eggs, one at a time, beating well after each addition.
3. Transfer the mixture to a large bowl and sift the flours and cinnamon over the top. Gently stir in the sour cream using a large metal spoon until well combined. Spoon the mixture into the cake tin, smooth the surface and bake for 1 hour, or until a cake skewer inserted into the centre of the cake comes out clean.
4. Remove the cake from the oven and leave in the tin for 10 minutes, then turn out onto a wire rack to cool.
5. To make the topping, combine the butter and honey in a small saucepan over medium heat. Stir until the mixture comes to the boil, then reduce the heat and simmer for 2 minutes. Remove from the heat and stir in the almonds.
6. When the cake has cooled, spread the topping over.
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