Honey Cinnamon Cake

Baking Mondays are back after one week off because of the gold medal men’s hockey game and closing ceremonies double header.  There were more than a few disappointed individuals at work – myself included.

This week its back with another not-so-predictable combination that is a personal favourite of mine.  The recipe comes from Chatelaine’s July 2007 issue.

Honey Cinnamon Cake

Ingredients
1/3 cup butter, cut into cubes
1/2 cup lightly packed brown sugar
1/2 cup honey, preferably wildflower
1.5 teaspoons baking powder
1/2 teaspoon cinnamon
pinch of salt
2 eggs
Icing:
1/4 cup butter
1.5 cups icing sugar
2 tablespoons milk
1 tablespoon vanilla
Directions
Melt butter, sugar, honey and 1 tablespoon of water in a small saucepan over low heat. Let cool.
Mix flour, baking powder, cinnamon and salt in a bowl using a fork.
Whisk eggs, add to cooled honey mixture.
Add dry ingredients and stir until combined.
Pour into a greased 8-inch pan (circle or square – your choice).
Bake in a 350 oven for 25 to 30 minutes until edges begin to separate from the sides of the pan and the top springs back when touched lightly.
Using a mixmaster, beat the butter until smooth, then add icing sugar, milk and vanilla.  *Wait until the cake is cooled – at least 30 minutes – before icing.*
Cut into pretty wedges if you opt for the circle pan – or squares if you used a square pan) and serve with a drizzle of honey on top.
I say its best enjoyed with a cup of Earl Grey tea, but that’s just because I’m a tea snob.
Enjoy!
Advertisements