With its dark golden crumb and flavor of floral honey in each bite, this honey cake is a perfect bite much needed warmth on a cold fall evening. While it bakes, the kitchen smells wonderful. Since honey cakes tend to become dry sometimes, the recipe uses full fat greek yogurt, which makes it incredibly moist.
A Perfect Tea cake
I love teacakes. Not only they make teatime special but they are incredibly easy to make. You do not need to make a frosting (less work!). I mostly make mine without a stand mixer. You will need two bowls, a spatula and a whisk. There is nothing fancy, its just a really good cake. You just need two bowls and we are going to hand mix it.
Choosing a Cake Pan
Bundt cake pan is suitable for baking dense moist cakes and this cake falls in the same category. The cake batter is on the runnier side and the hole in the middle of the cake pan allows air and heat to rise through the center of the cake. This helps in even cooking. Due to all the moisture in the cake batter from honey, yogurt, and eggs, if you try to bake this cake in a round cake pan, it will not cook properly in the center and might burn at the edges.
What Kind of Honey to Use for this Cake
Since honey is the main taste and one of the hero ingredient here, the key is to use a good quality honey. You don’t have to select costly best variety, but definitely a decent variety. Clover honey is widely used in baking but here I suggest something more floral- wildflower or elderflower honey. You can also select herb infused honey like sage or orange blossom if you bake it during the autumn or winter months. You could add a glaze - chocolate or sugar or dusting of powdered sugar if you wish. The cake in itself is mildly sweet. Since the batter quite runny, the nuts will sink to the bottom if you add them. The cake very keeps well in the fridge for a few days. I suggest to warm up a slice when serving, its so delicious when warmed a bit.
