Honey Tea Cake

Why You’ll Love This Recipe

I love how this Honey Tea Cake strikes the perfect balance between sweetness and richness. The honey syrup brushed on top adds just the right amount of sweetness, while the heavy cream and butter create a moist, tender crumb. The cake itself is light yet flavorful, with a soft and airy texture that melts in your mouth. Plus, it’s simple to make and doesn’t require any complicated steps, making it perfect for both beginner and seasoned bakers. It’s also versatile—enjoy it with your favorite cup of tea or even as a dessert after a hearty meal.

Ingredients

For the Cake:

1 ⅓ cup all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

¾ cup sugar

4 large egg yolks, at room temperature

1 large egg, at room temperature

½ cup heavy cream, at room temperature

2 teaspoons vanilla bean paste

1 stick & 3 tablespoons butter, at room temperature

¼ cup honey, warmed and diluted with 2 tablespoons hot water (for the syrup)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven:

Start by preheating your oven to 350°F (175°C). Butter and flour an 8.5×4.5-inch baking pan, then set it aside.

2. Prepare the wet ingredients:

In a medium bowl, whisk together the egg yolks, whole egg, heavy cream, and vanilla bean paste until well combined.

3. Mix the dry ingredients:

In the bowl of a stand mixer, sift together the flour, baking powder, and salt. Add the sugar and mix for about 20 seconds until everything is incorporated.

4. Add the butter and egg mixture:

Add the softened butter and half of the egg mixture to the dry ingredients. Mix on medium-low speed until the butter is fully incorporated (about 3 minutes). Then, increase the speed to medium-high and beat for another 3 minutes to get a thick and airy batter.

5. Add the rest of the egg mixture:

Lower the speed and add the remainder of the egg mixture to the batter. Mix gently until everything is incorporated (about 2 minutes).

6. Bake the cake:

Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake for 35-45 minutes, or until the cake is golden brown on top and a knife or wooden skewer inserted into the center comes out clean. You’ll also know it’s done when the cake no longer jiggles in the center.

7. Prepare the honey syrup:

While the cake is baking, prepare the honey syrup. Mix the honey with the hot water in a small bowl or measuring cup, stirring until smooth and well combined.

8. Brush the cake with honey syrup:

About 5 minutes before pulling the cake out of the oven, brush the warm honey syrup generously over the top of the cake immediately after removing it from the oven. If you don’t have a brush, you can simply drizzle the syrup over the top.

9. Cool the cake:

Let the cake cool in the pan for about 20 minutes. Then, run a spatula around the edges, gently remove the cake, and place it on a wire rack to cool for an additional 20 minutes.

10. Serve:

Once the cake has cooled, slice it and serve immediately. Alternatively, store the cake in an airtight container in the fridge for up to 4 days.

Servings and Timing

Servings: This recipe yields 12 slices.

Prep Time: 15 minutes

Cook Time: 45 minutes

Assembly Time: 20 minutes

Total Time: 1 hour 59 minutes

Variations

Add nuts: Incorporate chopped walnuts or almonds into the batter for a bit of crunch.

Lemon zest: For a citrusy twist, add a teaspoon of lemon zest to the batter or mix it into the honey syrup.

Spiced version: Add a pinch of cinnamon or nutmeg to the batter for a spiced variation.

Fruity addition: Top the cake with fresh berries or a drizzle of berry compote for an added layer of flavor.

Storage/Reheating

Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 4 days.

Reheating: To reheat, place slices of cake in the microwave for 10-15 seconds, or warm in the oven at 300°F for about 5-7 minutes.

FAQs

Can I make this cake in advance?

Yes! You can make the cake ahead of time and store it in the fridge. Just make sure to drizzle the honey syrup just before serving to keep it fresh.

Can I substitute the heavy cream?

You can substitute the heavy cream with whole milk for a lighter option, though the cake may be a bit less rich.

Can I skip the honey syrup?

The honey syrup adds a lovely finishing touch, but if you prefer, you can skip it or use a simple syrup or fruit glaze instead.

How can I make the cake lighter?

For a lighter version, try using half the amount of butter and replace the heavy cream with a lighter dairy option like 2% milk.

Can I freeze the cake?

Yes, this cake freezes well! Wrap it tightly in plastic wrap and foil, then store in the freezer for up to 3 months. Thaw at room temperature before serving.

Conclusion

This Honey Tea Cake is the perfect treat for a cozy afternoon or a special gathering. The moist, buttery cake, combined with the sweet honey syrup and subtle vanilla flavor, makes it a delicious and comforting dessert. Whether you’re enjoying it with a cup of tea or serving it to guests, this cake is sure to delight. Give it a try and enjoy the sweet, rich flavors that make this cake a timeless favorite!

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