Another addition to the Bundt of the Month on Good Day Sacramento. With the onset of summer, that means Honey Bees have been active! Support your local Bee Farmer and buy local honey whenever possible. There are so many different flavor profiles in honey, find the one that you love the most. Either mild and light, or dark and bold, hints of herbs or flowers, honey is just as varied as wine. This recipe was tested with a few different, and I settled on a Sacramento local bee keeper’s delicious honey, from 3 Bees Honey available at Corti Bros. Market in East Sacramento.
This tasty Honey Bundt has a lot of honey in the cake, as well as a delicious Honey Bourbon glaze, and then served with a Honey Cream for a honey flavor-bohm!
Honey Bundt Cake with Honey Bourgon Glaze
Persons
8
Prep Time
30 minutes
Cook Time
1 hour, 10 minutes
Wait Time
1 hour
Total Time
1 hour, 40 minutes
Notes
You will need:
- 10 cup Bundt Pan (recipe was tested with the Beehive Nordic Ware pan, if you are using something different, cooking time could be different!)
- Stand mixer and paddle attachment
- Small saucepan, wooden spoons
- Pastry brush
Ingredients
- For the cake:
- 1/2 cup (1 stick) butter at room temperature, softened
- 1/2 cup light brown sugar
- 1 1/2 cups honey (your choice! Each honey has its own flavor profile, I used a local bee farmer/honey producer which has more flavor than a bland/mild light honey. I like the darker/raw flavors, but you can use whichever honey you love!)
- 4 eggs, room temperature
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons ground cinnamon
- ¼ tsp ground cardamom
- 1.5 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup sour cream, room temperature
- For the glaze:
- 2/3 cup honey, warmed
- 1/3 cup brown sugar
- 1/3 cup butter, melted
- 1/4 teaspoon salt
- 1 teaspoon Bourbon
- Honey cream sauce
- 1 cup cream
- 3/4 cup honey
Instructions
- Preheat the oven to 350°F and generously grease and flour (use cake goop if you have it!) a 10-cup Bundt pan. Set aside. (Please note you will lower the oven to 325°F when you put the cake into the oven)
- In a separate medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, cardamom, and salt until thoroughly combined.
- In the stand mixer bowl, place the room temperature/softened butter and brown sugar.
- With a paddle attachment, cream butter and sugar together until light and fluffy. (3 – 4 minutes)
- While creaming the butter/sugar, crack your eggs into a small bowl, and add the vanilla to the eggs. Then, while the mixer is on low, pour the eggs/vanilla into the bowl, one at a time, mixing after each addition. Scrape the bowl and paddle to be sure the butter/eggs are well incorporated.
- While the mixer is on low, add the honey slowly, and mix until blended. (this will be very runny/thin).
- Turn off the mixer. Add the flour mixture. Mix by hand with a large spoon until the flour just disappears. Do not overmix. It could look a little lumpy but do not over-mix.
- Add the sour cream to the bowl. Gently fold the sour cream into the mixture.
- Let the batter rest in the bowl for no longer than 5 minutes. It will bubble/expand slightly.
- Pour batter into the prepared Bundt pan and place it into the middle of the oven. Turn down the oven to 325°F.
- Bake until a toothpick inserted into the center comes out clean, 50-55 minutes.
- While the cake is baking, make the glaze:
- In a small saucepan, place the butter, brown sugar, honey, and salt.
- Stir over medium heat until the butter melts, the sugar dissolves, and is no longer gritty.
- When it’s bubbling, remove from heat and quickly add 2 teaspoons of Bourbon (or 1 teaspoon of vanilla). The heat will cause it to bubble and cook off the alcohol leaving just the flavor!
- When the cake is done, remove it from the oven and set it on a wire rack.
- If using the Beehive Nordic Ware pan, quickly brush some of the warm glaze on the open side of the cake (in the pan) while the cake is hot. Do not remove the cake yet.
- Let the cake cool in the pan, on a wire rack for 10 minutes before inverting to cool completely.
- Once the cake has cooled for 10 minutes, invert the Bundt pan.
- Using a pastry brush, carefully brush the warm glaze (the cooler it is, the glaze/brush will pull up crumbs from the cake and not go very far, be sure the glaze is warm) over all sides while the cake is still hot/warm. The glaze will soak in when both the glaze and the cake are warm.
- Let cool enough to handle, but cake is best when served warm. (you can also cut a slice and warm it up before serving)
- If using the Beehive pan, you can trim the open edges and use more of the warmed glaze to stick the two sides together.
- While cake is cooling, mix the heavy cream and the honey together in a small bowl with a spoon. Keep stirring gently, until it is homogenized. Do no whip. Just gently stir. You can add more heavy cream for a thinner pouring cream.
- Serve a slice warmed with a little accent of the cold Honey Cream. Enjoy!!!
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