Honey Cake with Creamy Frosting
A one layer honey cake topped with cream cheese frosting and chopped walnuts.
Equipment
- 9 inch springform pan
- electric mixer
Ingredients
- 1 tbsp. vegetable shortening
- 2 large eggs, at room temperature
- ½ cup granulated sugar (100g)
- ½ cup packed dark brown sugar
- ½ cup honey
- ½ cup brewed coffee
- ½ cup unsalted butter, melted
- 2 cups flour (240g)
- ½ tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- 1 tsp. vanilla
- 2 tsp. bourbon
For the Cream Cheese Frosting:
- 12 ounces softened brick cream cheese
- 8 tbsp. unsalted butter, softened
- 2 tsp. vanilla extract
- 2 cups powdered sugar (240g)
- ½ cup finely chopped walnuts
Instructions
- Preheat the oven to 350 degrees. Grease a nine inch springform pan with shortening.
- In the bowl of an electric mixer, beat the eggs. Add the sugars and beat until light and thick.
- In a small bowl, stir together the coffee and honey, and then add it to the mixing bowl. Add the butter and mix until combined.
- In a third bowl, sift together the flour, salt, baking powder, and baking soda. Add this to the mixing bowl and mix until just combined. Then add the vanilla and the bourbon.
- Bake the cake for 25 minutes, or until a toothpick inserted in the center of the cake comes out clean. Remove the sides right away. Let it cool on a rack for ten minutes, and then using a spatula, remove the bottom of the pan. Let it cool for another 50 minutes and then frost it.
- For the Cream Cheese Frosting: In a mixing bowl, beat together the cream cheese, vanilla, and butter. Then, sift in the cream cheese, and whip until blended.
- Spread frosting all over the top of the cake, and sprinkle the walnuts all over.
Nutrition
Calories: 375kcal
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