Wednesday, April 20, 2011

Honey Almond Cake for Honeycomb Pull-Apart Cake Pan


Someone delivered this pan to my front door tonight. Game on. Cake just came out of the oven. Pretty, yes?

4 eggs
2 tsp. vanilla extract
1 tsp. almond extract
2 1/2 cups cake flour
1 tsp baking powder
1/4 tsp kosher salt
2 sticks unsalted butter
1 1/2 cups granulated sugar
2/3 cup milk
1/2 cup sliced almonds, toasted and finely ground in food processor

Honey Glaze:

1/2 stick unsalted butter
1/4 cup firmly packed light brown sugar
1/2 cup honey
1 tsp vanilla extract
pinch salt
2 TBSP water

Bring all ingredients to room temperature. Preheat oven to 350°. Grease and flour the wells of the 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 creamy, about 3 minutes. Gradually add the granulated sugar and beat until light and fluffy, about 3 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Reduce speed to medium, add the egg mixture and beat until well combined, about 1 minute.

Reduce speed to low and add the flour mixture in 3 additions, alternating with the milk and beating each addition until just incorporated. Stop the mixture occasionally to scrape down the sides of the bowl. Do not over mix. 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, 35-40 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 mixture to a simmer and simmer for 1-2 minutes. Remove from the heat and keep warm.

Gently tap the cake pan on a countertop, invert the cake onto the rack and turn 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 areas between the pull-apart sections. Let cool before serving.

I lightly dusted the cake with powdered sugar tonight. Next time I shall try the honey glaze. I've never been disappointed with a cake pan from Williams Sonoma. Never. Thank you, friend.

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3 comments:

BridgetToohey said...

I bet it was Cori

cm2e said...

Looks yummy!

Cameron said...

That cake looks amazing. I think the pan could actually make it taste better withy all those nooks and crannys. Yum.