Honey Cake

Honey Cake

Courtesy of America’s Test Kitchen

Serves 12

Make sure to use unsweetened applesauce in this cake. If you plan to make this cake ahead of time, hold off on glazing it until 30 minutes before serving. You’ll need 20 ounces of honey for this recipe. This cake is sticky; baking spray with flour provides the cleanest release, but if you have only regular cooking spray, apply a heavy coat and then dust the inside of the pan with flour.

Cake

2½ cups (12½ ounces) all-purpose flour
1¼ teaspoons salt
1 teaspoon baking powder
½ teaspoon baking soda
½ cup water
4 large eggs
¼ cup plus 2 tablespoons unsweetened applesauce
¼ cup vegetable oil
¼ cup orange juice
1 teaspoon vanilla extract
1¾ cups honey

Glaze

1 cup (4 ounces) confectioners’ sugar
4½ teaspoons water
1 teaspoon vanilla extract Pinch salt

1. For the cake: Adjust oven rack to middle position and heat oven to 325 degrees. Heavily spray 12-cup nonstick Bundt pan with baking spray with flour. Whisk flour, salt, baking powder, and baking soda together in large bowl. Whisk water, eggs, applesauce, oil, orange juice, and vanilla together in separate bowl until combined. Whisk honeyinto egg mixture until fully incorporated.

2. Whisk honey mixture into flour mixture until combined. Scrape batter into prepared pan. Bake until skewer inserted into middle of cake comes out clean, 45 to 55 minutes, rotating pan halfway through baking.

3. Let cake cool in pan on wire rack for 30 minutes. Using small spatula, loosen cake from sides of pan and invert onto rack. Let cool completely, about 2 hours. (Cooled cake can be wrapped with plastic wrap and stored at room temperature for up to 3 days.)

4. For the glaze: Whisk together all ingredients. Drizzle glaze evenly over top of cake. Let sit until glaze is firm, about 30 minutes. Serve.

Find this story online: https://www.tabletmag.com/recipes-2/245167/honey-cake