🍂🐝Honey Bee Cake

     Good afternoon everyone... did you have a lovely Valentine's day, hope so...  Mine was rather quiet which was fine by me..  I did bake a lovely cake that I want to share with you all...  I originally wanted to make this other cake, but I was short an ingredient.   I had even purchased a special pan to make it in..  Then I thought I would make a pineapple upside down cake because my granddaughter Rosalinda had mentioned to me, but ugh not pineapple..  so now what..  I sat here thinking that I wanted to do something...  I had already did a bit of clean up in the garden..  and these days that is a short adventure,  my back will let me only do a tiny and that's as if I worked all day...  anyhow I just typed in for some reason on my I-pad honey bee cake..  came up several of course, but this one spoke to me...  It reminded me of ladies gathered together having tea ... checked I had all the ingredients so that was the one..  gathered everything up and set in to prepare it...

              🍂🐝HONEY BEE CAKE

INGREDIENTS:

     CAKE

2 1/2 cup all purpose flour

2 tsps baking powder

1 tsp salt

3/4 cup, plus 2 tbsp unsalted room temp. Butter

3/4 cup sugar

1/3 cup honey

2 tsps vanilla

2 eggs, plus one egg yolk, room temp.

3/4 cup buttermilk, room temp.

                  🍂🐝GLAZE

1/2 cup honey

1/4 cup unsalted butter rm temp.

1/4 cup brown sugar packed

1/2 cup toasted almonds, for garnish

     🍂🐝INSTRUCTIONS

     For the cake place the rack in the middle of the oven.  Put oven temp. At 350' degrees.  Grease a 9x2 round cake pan or a 9x3 spring form pan linned with parchment paper.  Set aside.  In a large bowl sift flour salt baking powder set aside...  In a bowl of a stand mixer fitted with a paddle attachment.. combine, butter sugar honey and vanilla.. and mix on low speed, until well blended...  increase speed and beat until light and fluffy about 7minutes... scrapping the sides with a spatula as needed.  Turn down speed add eggs one at a time allowing each to disappear before adding the next.  Turn down speed to low and add 1/3 cup of the flour mixture followed by the 1/3 cup buttermilk...  Repeat, add the final 1/3 flour but stop the mixer and using a spatula to complete the mixing by hand.   This is to avoid over mixing the batter.  Spread the batter evenly into your pan.  Then bang on the counter to release any air bubbles.  Bake 40-45 minutes or until its a dark golden brown and a tooth pick inserted in the middle comes out clean or tiny crumbs.  Remove cake from oven but leave oven on.

          🍂🐝GLAZE

     While the cake is in the oven...  combine the butter, brown sugar, honey into a small saucepan.  Heat to a medium heat, bring the mixture to a simmer first sign of boil turn off and leave it there to keep warm...

          🍂🐝ASSEMBLY

     When the cake is done remove it from the oven and with a wooden skewer poke holes all over to let the honey mixture seep in...   pour half of the glaze slowly spreading evenly and helping it into the holes...  Sprinkle the cake with the toasted almonds evenly as well then pour the remaining glaze ober the top of the almonds..  place back into the oven for five minutes, I did not do this lart did not see the point of it.  Though I did make two batches of the glaze because I didnt feel it was enough because I used this smaller dish and a small tin one 

      And the second batch I made I let it bubble up making it a bit thicker...

Cool for at least one hour.  I served it with cool whip it is what I had on hand.  

To remove cake from pan flip on to a platter remove parchment paper and flip back to platter.  Cake will last up to five days if kept in a air tight container on counter

To toast almonds in a 350' degree oven for 8-10 minutes watch them carefully..  I hope you all enjoy this cake as much as I do.. 

  With love Janice...   🍂🐝🍂🐝🍂🐝🍂🐝🍂🐝🍂🐝🍂🐝🍂🐝🍂🐝🍂🐝🍂🐝🍂🐝