By Kevin Williams
Man, this cake is amazing. I don’t want to raise expectations too much because perhaps one of the reasons the cake was so tasty is that I had low expectations going in…I mean, this cake has 7 ingredients, it couldn’t be anything that special, could it? Ah, but I was wrong…this cake is amazing.
Call me crazy, but I do enjoy baking and cooking with Aster and Bea….it’s tough…well, not with Aster, she can do almost anything now, but Bea is still at the stage where she’d dump a whole bag of sugar into a recipe if I let her. So it takes some patience to pull it off and the recipes that work best are still “stir and bake” ones and this recipe qualified.
A few notes: the original recipe said bake for 55 minutes, but that would have been way too long. A butter knife in the middle came out clean after about 35 minutes, I let it bake 5 more minutes but anymore than that and it would have been too long. I also screwed up and only used one stick of butter (1/2 cup), but everything seemed fine, no bad results.
I made a basic glaze of one cup powdered sugar, 2 tablespoons of milk, and 1 teaspoon vanilla, stirred and poured over the hot cake when it was out of the oven, but it was too thin and runny of a glaze. So I repeated the step, but added some cornstarch to thicken the glaze and that was perfect. The cake is so moist and delicious that a glaze isn’t necessary (but I like the glaze, so I’ll always add it). I will DEFINITELY do this cake again!
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, at room temperature
- 1 cup honey
- ½ cup molasses
- 4 large eggs
- ¼ cup sour cream or yogurt
- Preheat the oven to 325°F. Lightly grease a 9-inch round cake pan. In a medium bowl, whisk together the flours, baking soda, and salt; set aside. In a large mixing bowl, mix together the butter, honey, molasses and eggs. Stir in the reserved flour mixture, then the sour cream or yogurt,
- Scrape the sides and bottom of the bowl to be sure everything is evenly moistened, then mix for one minute more.
- Gently pour the batter into the prepared pan.
- Bake for 50 to 55 minutes, until the edge of the cake pulls back from the edge of the pan. Remove from the oven and place on a rack to cool for 15 minutes. After 15 minutes, invert the cake onto a serving plate and allow it to cool before serving.