Honeycomb Pull-Apart Cake

By nlhartman

This cake is delicious! I use the Williams-Sonoma honeycomb pan.

Ingredients

• For the cake:
• All ingredients should be at room temperature.
• 4 eggs
• 2 t. vanilla extract
• 1/2 t. almond extract
• 2 1/2 c. cake flour
• 1 t. baking powder
• 1/4 t. salt
• 2 sticks unsalted butter
• 1 1/2 c. granulated sugar
• 2/3 c. milk
• 1/2 c. sliced almonds, toasted and finely ground
• For the honey glaze:
• 4 T. unsalted butter
• 1/4 c. firmly packed light brown sugar
• 1/2 c. honey
• 1 t. vanilla extract
• Pinch of salt
• 2 T. water

Details

Preparation time 20mins
Cooking time 60mins

Preparation

Step 1

Preheat oven to 350. Grease and flour the wells of the Honeycomb Pull-Apart Cake pan; tap out excess flour.
To make the cake, in a small bowl, whisk together the eggs, vanilla extract and almond extract until blended. In a separate bowl, sift together the flour, baking powder, and salt. Set aside.
In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium-high speed until light and fluffy, about 3 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Reduce the speed to medium, add the egg mixture and beat until well combined, about 1 minute.
Reduce the speed to low and add the flour mixture in 3 additions, alternating with the milk and beating each addition until just incorporated. Stop the mixer occasionally to scrape down the sides of the bowl. Do not overmix. Using a rubber spatula, gently fold in the ground almonds. Transfer the batter to the prepared pan and smooth the top with the spatula. Gently tap the pan on the countertop to release any air bubbles.
Bake until the top of the cake is golden and a toothpick inserted into the center comes out clean, 35-to 40 minutes. Transfer the pan to a wire rack and let the cake cool in the pan for 10 minutes.
Meanwhile, make the honey glaze: In a small saucepan over medium heat, melt the butter with the brown sugar, honey, vanilla and salt, stirring occasionally until the sugar is dissolved, 2-3 minutes. Add the water, bring the mixture to a simmer and simmer for 1-2 minutes. Remove from the heat and keep warm.
Gently taop the cake pan on a countertop, invert the cake onto the rack and turn the cake right side up. Place the rack over a parchment-lined baking sheet. Using a pastry brush, brush the top and sides of the cake with the warm glaze, including the ares between the pull-apart sections. Let cool completely before serving. Serves 19.