There’s something just so comforting about baking a cake that fills your home with warmth and sweetness. I remember the first time I made this honey tea cake; it was for a cozy family get-together. You know, the kind where everyone sits around the table, chatting away and catching up with each other’s lives. I wanted to bake something simple yet special, a cake that didn’t require hours in the kitchen but still tasted incredibly delicious.
So, I pulled out this Moist Honey Tea Cake Loaf recipe. Boy, was it a hit! The subtle sweetness from the honey and the soft, moist texture had everyone reaching for seconds. And, let’s be honest, there’s nothing like impressing your family with a homemade treat that feels like it came straight from a fancy bakery. But don’t let the glorious taste fool you. This recipe is as easy as pie (or, in this case, cake).
What I love most about this honey tea cake is the simplicity of its ingredients. You probably already have most of them sitting in your pantry and fridge, just waiting to be transformed into something wonderful. Plus, with a quick preparation time of under an hour, you can whip this up even on a busy day. Whether it’s for a special occasion or just because you’re in the mood to bake, this cake fits the bill perfectly.
Adding the honey glaze on top is like icing on the cake—literally! It gives it that glossy finish and an extra kick of sweetness without overpowering the flavor. And the smell? Absolutely divine! Every time I open the oven, I can’t help but smile at how inviting the kitchen feels. It’s more than a dessert; it’s a little slice of happiness shared with loved ones.
If you’re looking to bake with love (and who isn’t?), give this Moist Honey Tea Cake Loaf a try. I promise, it’ll become a family favorite just as it has in mine!
How to Make Moist Honey Tea Cake Loaf
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Ingredients:
- 1/2 cup heavy cream (at room temperature)
- 1/4 cup honey (warmed and mixed with 2 tbsp hot water)
- 4 large egg yolks (at room temperature)
- 1 large egg (at room temperature)
- 1 tsp salt
- 3/4 cup sugar
- 1 tsp baking powder
- 1 1/3 cup all-purpose flour
- 1 stick & 3 tbsp butter (softened at room temperature)
- 2 tsp vanilla bean paste
Directions:
- Start by preheating your oven to 350°F (175°C). Carefully grease and flour an 8.5×4.5-inch baking pan, then set aside.
- In a medium-sized bowl, whisk the egg yolks, the one whole egg, heavy cream, and vanilla bean paste until the mixture is smooth and well blended.
- In the bowl of a stand mixer, sift together the flour, baking powder, and salt. Add the sugar and mix for around 20 seconds until everything is combined. Next, add the softened butter and half of the egg mixture. Beat on medium-low speed for about 3 minutes until the batter is silky and smooth.
- Crank up the speed to medium-high and continue mixing for an additional 3 minutes. This step is key to achieving a light and fluffy cake texture!
- Reduce the mixer speed back to low and add the remaining egg mixture. Mix gently until fully incorporated, which should take about 2 minutes.
- Pour the batter into your prepared baking pan. Bake for 35-45 minutes until the top is a beautiful golden brown and a knife inserted in the middle comes out clean.
- While the cake bakes, make the honey syrup by combining honey and hot water until smooth. When the cake is ready, brush or drizzle the syrup over the top while it’s still warm.
- Allow the cake to cool in the pan for about 20 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!
Storing Suggestion:
Store the cake in an airtight container in the refrigerator to keep it fresh for up to 4 days. This will help maintain its moist texture and rich flavor.
Cooking Tips:
If you want an even more intense honey flavor, try adding a tablespoon more honey to the glaze. For a different twist, a sprinkle of cinnamon can add warm spices that pair beautifully with honey.
Serving Suggestions:
This cake pairs wonderfully with a cup of warm tea or coffee. You can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream on the side.
Ingredient Substitutions:
Feel free to use sour cream instead of heavy cream for a slightly tangier flavor. If you’re out of vanilla bean paste, vanilla extract will also work.
Seasonal Variations:
In spring, try adding fresh berries to the batter for a fruity twist. During the fall, incorporate a teaspoon of pumpkin spice for a more autumnal flavor.
Allergen Information:
This recipe contains dairy, eggs, and gluten. For dairy-free options, use coconut cream. Gluten-free flour can substitute all-purpose flour if needed.
FAQ
Can I use a different type of flour for this cake?
Yes, you can use cake flour for a finer crumb texture or a gluten-free blend if you have dietary restrictions. Just be mindful that the texture will vary slightly.
What can I use as a substitute for vanilla bean paste?
If you don’t have vanilla bean paste, you can easily substitute with vanilla extract. Use the same amount to maintain the flavor profile.
How do I prevent the cake from sticking to the pan?
Make sure to thoroughly grease and flour your baking pan before pouring in the batter. You can also use parchment paper for added assurance against sticking.
Is it possible to double this recipe?
Yes, you can double the recipe easily. Use a larger baking pan or divide the batter into two pans. Be sure to check for doneness as bake time may vary.
Can this cake be made in advance?
Absolutely! This cake can be baked up to two days in advance. Store it in an airtight container in the refrigerator. Just add the honey glaze right before serving for freshness.
What is the best way to serve this cake warm?
To serve the cake warm, place slices in the microwave for about 10 seconds or in a preheated oven at 180°F (80°C) for a few minutes. It’ll taste just like fresh from the oven!
Moist Honey Tea Cake Loaf
Ingredients
- 1/2 cup heavy cream at room temperature
- 1/4 cup honey warmed and mixed with 2 tbsp hot water
- 4 large egg yolks at room temperature
- 1 large egg at room temperature
- 1 tsp salt
- 3/4 cup sugar
- 1 tsp baking powder
- 1 1/3 cup all-purpose flour
- 1 stick & 3 tbsp butter softened at room temperature
- 2 tsp vanilla bean paste
Instructions
- Preheat your oven to 350°F. Grease and flour an 8.5x4.5 inch baking pan, and then set it aside.
- In a medium bowl, whisk together the egg yolks, egg, heavy cream, and vanilla until well blended.
- In the bowl of a stand mixer, sift together the flour, baking powder, and salt. Add in the sugar and mix for about 20 seconds until combined.
- Add the softened butter along with half of the egg mixture. Beat on medium-low for about 3 minutes until smooth.
- Increase the mixer speed to medium-high and continue mixing for an additional 3 minutes.
- Reduce the speed to low and add the rest of the egg mixture. Mix until combined, about 2 minutes.
- Pour the batter into your prepared pan and bake for 35-45 minutes. The cake is ready when the center is set and a knife comes out clean.
- While the cake is baking, prepare the honey syrup by combining honey and hot water until smooth. Brush or drizzle the syrup over the warm cake.
- Let the cake cool in the pan for 20 minutes, then run a spatula around the edges and turn it out onto a wire rack to cool completely.
