Caramelized Honey Bundt Cake

Amarante

Mon, Oct 02 2023, 10:35 am

This was a lovely Bundt cake and the Earl Grey tea an olive oil elevated the flavors

I did not use bee pollen

Caramelized Honey Bundt Cake

Excerpt From: Jake Cohen - I Could Nosh

Makes 1 (9-inch) Bundt cake
Prep Time: 20 minutes, plus cooling time”
Cook Time: 45 minutes

For the Cake

Nonstick cooking spray, for greasing
1 cup honey
1 cup brewed Earl Grey tea, warm
3 cups (405g) all-purpose flour
2 teaspoons baking powder
1½ teaspoons kosher salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon freshly grated nutmeg
½ teaspoon baking soda
4 large eggs
1 cup olive oil
¾ cup packed (160g) light brown sugar
1 teaspoon finely grated lemon zest
2 tablespoons freshly squeezed lemon juice
1 teaspoon vanilla extract

For the Glaze and Garnish

1½ cups confectioners’ sugar
¼ cup honey
1 teaspoon vanilla extract
Pinch of kosher salt
1 to 2 tablespoons water
Bee pollen, for garnish (optional) - I didn’t use77

Bake the cake:

Preheat the oven to 350°F. Grease a 9-inch Bundt pan with nonstick cooking spray.

In a medium saucepan, bring the honey to a simmer over medium heat. Cook, stirring constantly, for 3 minutes, then remove from the heat. Pour in the tea and whisk to dissolve the honey. Let cool for 10 minutes.

Meanwhile, in a medium bowl, whisk together the flour, baking powder, salt, cinnamon, ginger, nutmeg, and baking soda to combine.

In a large bowl, whisk together the eggs, olive oil, brown sugar, lemon zest and juice, and vanilla until smooth. Slowly whisk in the honey mixture until smooth. Add the dry ingredients to the wet ingredients and fold in until just incorporated. Pour the batter into the prepared pan, smoothing the top with a rubber or offset spatula.

Bake the cake on the center rack (with no sheet pan underneath) for 40 minutes, until the top is golden and a toothpick inserted into the center comes out clean. Let cool for 10 minutes, then place a large plate over the top of the cake and use a kitchen towel or “oven mitts to invert together. Gently tap on the top to release the cake and carefully remove the pan, then let cool completely.

Glaze the cake: In a medium bowl, whisk together the confectioners’ sugar, honey, vanilla, and salt with the water until a smooth, thick glaze forms. Drizzle over the cake, then garnish with bee pollen, if using. Slice and serve. Store leftovers in an airtight container in the refrigerator for up to 5 days.