Honeysuckle Bundt Cake

By KDHarmon

Ingredients

• Cake:
• 3 cups flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup unsalted butter (room temperature)
• 1 1/2 cups granulated sugar
• 6 large eggs
• 1/4 cup high quality honey
• 2 teaspoons vanilla extract
• 1/2 cup sour cream
• Honeysuckle Glaze:
• 3/4 cup granulated sugar
• 1/2 cup butter
• 1/3 cup high quality honey
• 1/4 cup water
• 1 teaspoon vanilla extract
• 2 teaspoons rose water

Details

Adapted from abc.go.com

Preparation

Step 1

Preheat oven to 350°F. Prepare a bundt pan by brushing with butter and dusting with flour.


In a mixing bowl whisk the flour, baking powder and salt. Set aside.

Add the butter and sugar to the mixing bowl of a stand mixer. Beat until the mixture has combined and is light and fluffy. Continue by adding in one egg at a time, allowing it to fully incorporate into the mixture before adding the next. Mix in the honey, vanilla and sour cream until everything is combined.

With the mixer on low, add in the dry ingredients. Allow to mix until just combined. Pour the batter into the prepared bundt pan.

Place in oven and bake for 1 hour or until a skewer inserted in the cake comes out clean.

Remove from oven and place on a wire rack. Poke holes into the top of the cake and pour the honeysuckle glaze onto the cake, allowing it to absorb.

Allow to cool completely before turning the cake out onto a plate or cake stand.

Dust with powdered sugar and serve.

For the Honeysuckle Glaze: Add the sugar, butter, honey and water to a medium sauce pan and bring to a boil. Reduce the heat to a simmer and allow to cook for 5 minutes, stirring occasionally.

Remove from heat and stir in the vanilla.

Makes 12 servings.