Honey Cake

Yield

One 8” round cake.

Ingredients

• 1 cup (125 g) all-purpose flour
• 1 teaspoon ground cinnamon
• ¾ teaspoon baking powder
• ¼ teaspoon salt
• 6 tablespoons (85 g) unsalted butter, room temperature
• ½ cup (100 g) sugar
• ¼ cup (85 g) honey
• 1 teaspoon vanilla extract
• 2 large eggs, room temperature
• ¼ cup (60 g) whole milk
• 1 cup (300 g) jam

Steps

1. Preheat oven to 350° F. Grease an 8” or 9” cake pan, line with parchment paper, then grease the parchment.
2. Whisk the flour, cinnamon, baking powder, and salt together into a medium bowl. Set aside.
3. Combine butter and sugar in a stand mixer bowl. Beat on medium speed until light and fluffy, about 5 minutes.
4. Add honey and vanilla extract to mixer and beat until combined.
5. Add eggs one at a time to mixer and beat until combined.
6. Add flour mixture and milk in 3 alternating additions, starting and ending with the flour mixture. Beat until well combined.
7. Pour batter into prepared pan. Bake for 40-45 minutes. Remove when a tester inserted in the center comes out clean. Let cool on wire rack.
8. Slice cake in half. Spread jam on bottom half, then replace top half.
9. Top with creme-fraiche whipped cream or dust with powdered sugar.

Source

https://dessertfirstgirl.com/2018/10/fig-and-honey-cake.html