Recipe Background
Double Baked Honey Cakes just sound enchanting, don't they? They sound like a treat straight out of a fairy-tale, served at a whimsical tea party to a princess. Yet these baked goods have jumped right off the page and onto your table, and how can you resist a bite? What you'll find is a tender, golden, fluffy confection infused with the floral sweetness of fresh-from-the-hive honey and drizzled with more for good measure. Double Baked Honey Cakes will charm you in an instant and will have you thinking of glittering garden parties for long afterward!
Double Baked Honey Cakes just sound enchanting, don't they? They sound like a treat straight out of a fairy-tale, served at a whimsical tea party to a princess. Yet these baked goods have jumped right off the page and onto your table, and how can you resist a bite? What you'll find is a tender, golden, fluffy confection infused with the floral sweetness of fresh-from-the-hive honey and drizzled with more for good measure. Double Baked Honey Cakes will charm you in an instant and will have you thinking of glittering garden parties for long afterward!
Ingredients
- 1/2 cup (1 stick) unsalted butter room temperature, plus more as needed to grease the muffin pans
- 1 3/4 cups flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground nutmeg
- 1 lemon zested, plus more to taste
- 3/4 cup milk
- 2 eggs
- 3 tablespoons sugar
- 1 cup honey high-quality and divided
- 1 teaspoon vanilla
Directions
- Preheat the oven to 350 degrees F.
- Grease the inside of 12 muffin wells with as much butter as needed.
- Line a baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, whisk together the flour, the baking powder, the salt, the nutmeg, and the lemon zest.
- Using a form or very clean fingers, mix 1/2 cup of the butter into the flour mixture until it looks like a sandy or gravelly mixture.
- In a small bowl, whisk together the milk, the eggs, the sugar, 3/4 cup of the honey, and the vanilla.
- Pour the wet mixture into the dry mixture and mix together until just combined, being careful not to overmix.
- Spoon the batter into the prepared muffin wells, about 1/4-1/3 cup of batter in each.
- Bake until mostly done but not quite golden enough, about 16 minutes.
- Transfer the cakes from the muffin pan and place them on the prepared baking sheet.
- Heat the remaining honey in the microwave for 10 seconds.
- Brush the warmed honey on top of the cakes and let the cakes sit for 5 minutes to allow the honey to soak in.
- Bake until the cakes are golden-brown, about 8-10 minutes.
- Transfer the cakes from the oven and allow them to cool.
- Serve!
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