Honey Cornmeal Cake
Photo Courtesy of Jake Gartland

You could say Faith Dionne has a way with honey. The former pastry chef is the talented gal behind Portland, Oregon-based Bees & Beans, a candy-crafting company whose flagship product is the chocolate-enrobed Honey Bar. Curious, we asked Dionne what else she likes to do with honey, and she responded with this versatile recipe for honey cake. It has a dense crumb and just a hint of sweetness, making it a good match for marmalade at brunch or fresh fruit and whipped cream after dinner. Hey, who doesn’t love a dish that does double duty?

Makes 1 (8-inch) cake

¾ cup plus 2 tablespoons all-purpose flour

¾ cup fine grind cornmeal

1 cup (2 sticks) unsalted butter, at room temperature

¾ cup plus 2 tablespoons sugar

¾ teaspoon salt

2 tablespoons plus 1½ teaspoons honey

½ teaspoon finely grated orange zest

5 eggs, at room temperature

1. Preheat the oven to 325˚. Coat an 8-inch round cake pan with nonstick cooking spray and set aside.

2. In a small bowl, whisk the flour with the cornmeal until just combined. Set aside.

3. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter with the sugar, salt, honey and orange zest until pale and fluffy, about 5 minutes. Add the eggs, one at a time, incorporating fully before adding another. (The batter may start to separate for the last few eggs.) Using a rubber spatula, fold the flour mixture into the butter mixture until just combined.

4. Pour the batter into the prepared cake pan and bake for 40 minutes or until golden brown and a skewer inserted into the center of the cake comes out clean. Cool the cake slightly, then remove from the pan, slice and serve.

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