This delicous cake was not too sweet and perfect to pair with a cup of fireweed tea. It’s a tasty recipe that was made with local honey from our friends at Ruskin Apiaries. I really enjoyed this cake, as it was the first recipe we baked together as Foraged Roots. This recipe comes from Karlynn Johnston the Kitchen Magpie.
Medivnyk – Ukrainian Honey Cake
This delicious cake was not too sweet and perfect to pair with a cup of fireweed tea.
Honey Cake
- 1/2 cup butter (room temperature)
- 1 cup brown sugar (packed)
- 4 eggs
- 1 cup honey
- 3 tbsp cornstarch
- 3 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon (ground)
- 1/2 tsp salt
- 1/4 tsp cloves (ground)
- 1/2 cup sour cream
- 1/2 cup strong black coffee (cooled)
Honey Cream Cheese Glaze
- 1 pkg cream cheese (softened (8oz))
- 1/4 cup honey
- 1/4 cup icing sugar
- 3 tbsp heavy cream (as needed)
Preheat the oven to 325°F (170°C). Grease a 10-inch (25-cm) Bundt pan with butter or cooking spray.
Place the butter in the bowl of a stand mixer fitted with the paddle attachment. Beat the butter to soften it and then add the brown sugar. Beat them together until light and creamy. Beat in the eggs 1 at a time, until fully incorporated. Add the honey and mix well.
In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, cinnamon, salt and cloves until combined.
Combine the sour cream and coffee in a liquid measuring cup.
Beat one-third of the dry ingredients into the butter mixture, followed by one-third of the liquid mixture. Repeat twice, ending with the last of the liquid mixture.
Pour the batter into the prepared Bundt pan. Tap the pan gently on the counter to release any air bubbles and then place it in the oven.
Bake for 55 to 65 minutes, until a cake tester comes out clean. As with all Bundt cakes, check in the middle of the cake and also by the inner tube for doneness.
Let cool in the pan for 10 minutes and then invert onto a wire rack to cool completely. Wrap in plastic wrap to keep moist.
To make the glaze, combine the cream cheese, honey and icing sugar in a medium-sized bowl. Using a hand mixer or stand mixer, beat the mixture until creamy and smooth. Add the cream, 1 tablespoon at a time, until the glaze reaches your desired consistency. Adjust the sweetness by adding more icing sugar if needed and balancing the consistency with a bit more cream.
Pour the glaze over the cake and let set for a few minutes. Slice and serve.
