Raise your hand if you don’t like honey. No one? No one? Bueller?
Ok, even if you’re one of those crazy people who does not like the taste of honey (I’m not judging, I promise) please consider giving these a try anyway. The name of the recipe makes these little cakes sound a lot more sickly-sweet than they actually are. In reality, they’re moist and cakey with a hint of fruit flavor that will have you more obsessed with honey than Winnie the Pooh.
Eat them in the morning with fresh fruit, take them with tea in the afternoon, or slather them with marzipan for a tasty dessert. You won’t regret any of it.
Honey Cakes (makes 6)
½ stick butter
¼ c. packed light brown sugar
4 tbsp honey
½ tsp vanilla
2 tbsp apple puree
2/3 c. self-rising flour
½ tsp ground cinnamon
¼ tsp ground ginger
Preheat the oven to 350F. Line a muffin pan with 6 baking cups. Put the butter and sugar in a mixing bowl. Pour in the honey and beat everything together until fluffy. In another bowl, beat the egg, vanilla and apple puree, then beat into this butter mixture. Sift over the flour, cinnamon and ginger. Now fold the dry ingredients by running your spatula around the outside of the bowl and across the middle until everything is well mixed. Fill the baking cups with the mixture. Bake for 18-22 minutes, until risen, golden and firm to the touch. Leave to cool on a wire rack.
Baking with B appears every other Monday on the Keeping Busy with B Blog. Find out why I like baking so much here. For more of my baking, click here. And for even more recipe inspiration, check out my Pinterest full of food eye candy that will have you licking your computer. Promise.