Honeycomb Cakes

So my son loves to bake with me and since we aren’t doing anything too formal in the schoolroom yet, I always welcome his help. He remembers those times so vividly and I secretly wish that he’ll be on Chef’s Table one day. 😉

I meant to make these for Summer Solstice week with Exploring Nature with Children but just never got around to it. However, we are reading Winnie-the-Pooh so it was still a fun and fitting treat for us to make. We can also whip these up for Bee, Blossom, or Wildflower week too.

Here’s the Recipe!

Ingredients:

1 honeycomb cake mold

3 cups flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

3/4 cup sugar

1/4 cup honey

2 sticks unsalted butter (softened)

4 eggs

1 cup milk

1 tablespoon vanilla

Instructions:

Preheat oven to 325 degrees F. Grease mold and place on cookie tray.

Combine flour, baking soda, baking powder, and salt and set aside.

Cream butter and sugar with electric mixer until fluffy. Beat in eggs one at a time, then add honey and vanilla. Slowly add flour mixture alternating with milk. Beat until smooth and pour into mold.

I’d say this recipe yields 2 cakes. So fill mold about 3/4 the way and bake until toothpick comes out clean, approx 20-25 minutes. (I unfortunately overfilled and had to bake for 50 minutes, then cut off top overflow once done. So it was slightly over-baked. ) I also make a glaze but I think it was better without it.

Allow to cool fully on wire rack before inverting onto platter and then enjoy!