Honey Walnut Cake

This rustic cake is just sweet enough to be dessert, but it’s also perfect with a cup of coffee  as a start to the day. Serve it with an extra drizzle of honey and some cremé fraiche or sour cream.

This recipe was featured on the Honey Episode of The Farm on public television.

Honey Walnut Cake

Serves 6

21/2 cups all-purpose flour
11/2 teaspoons baking soda
1/2 teaspoon fine sea salt
11/2 sticks unlisted butter, at room temperature
2 large eggs
3/4 cup honey, plus more for serving
1 cup whole milk
1 teaspoon vanilla
11/2 cups walnuts
Cremé fraiche for serving

Preheat the oven to 350°F. Oil a 9-inch round cake pan, then line the bottom with a 9-inch round of parchment paper. Oil the paper.

Stir together the flour, soda, and salt in a bowl. Beat the butter with an electric mixer, then add 1 egg at a time, beating until the mixture is pale and fluffy. Beat in the honey.

Beat in half the flour mixture until just combined, then beat in the milk. Beat in the remaining flour mixture, the vanilla, and half the walnuts.

Transfer the batter to the cake pan, spreading evenly. Sprinkle the remaining walnuts over the cake.

Bake the cake until golden and a tester or a knife come out clean when inserted into the center of the cake, 35 to 40 minutes. Serve the cake warm or at room temperature with dollops of creme fraiche and a drizzle of honey.




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