Servings: 8–10
Prep Time: 20 minutes
Cook Time: 40–50 minutes
Total Time: ~1 hour 15 minutes
Ingredients
For the Cake:
- 2 1/4 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup honey
- 2 large eggs
- 1/2 cup plain Greek yogurt or sour cream
- 1/4 cup milk
- 1 tsp vanilla extract
- 1 cup chopped walnuts
For the Honey Glaze:
- 1/4 cup honey
- 2 tbsp unsalted butter
- 1 tbsp lemon juice (optional, for a tangy balance)
Optional Toppings:
- Additional chopped or halved walnuts
- A light dusting of powdered sugar
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan or a springform pan with parchment paper.
- Prepare the Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- Mix the Wet Ingredients:
- In a large mixing bowl, beat the softened butter and sugar until light and fluffy.
- Add the honey and mix well, then beat in the eggs one at a time until fully incorporated.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet mixture in three additions, alternating with the Greek yogurt and milk. Start and end with the dry ingredients. Mix until just combined—don’t overdo it.
- Fold in the chopped walnuts gently.
- Bake the Cake:
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 40–50 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare the Honey Glaze:
- While the cake bakes, heat the honey, butter, and lemon juice (if using) in a small saucepan over low heat. Stir until the butter melts and the mixture is smooth. Remove from heat and let cool slightly.
- Glaze the Cake:
- Once the cake is done, remove it from the oven and let it cool in the pan for 10 minutes. Transfer to a wire rack and poke small holes all over the top with a skewer or fork.
- Drizzle the warm honey glaze over the cake, letting it soak in.
- Serve:
- Garnish with additional chopped walnuts or a dusting of powdered sugar if desired. Slice and enjoy with a cup of tea or coffee.
Do’s and Don’ts
DO:
- Use fresh, high-quality honey for the best flavor—it’s the star of the show!
- Toast the walnuts lightly before folding them into the batter for a richer, nuttier taste.
DON’T:
- Skip the glaze—it adds moisture and enhances the cake’s honey flavor.
- Overmix the batter; it can make the cake dense.
Variations:
- Spiced Honey Walnut Cake: Add a pinch of nutmeg and cloves for a spicier twist.
- Orange Honey Walnut Cake: Mix orange zest into the batter and substitute orange juice for the lemon juice in the glaze.
- Layer Cake: Double the recipe, bake in two pans, and sandwich with cream cheese frosting or honey mascarpone filling.
This Honey and Walnut Cake is pure magic: moist, fragrant, and bursting with nutty goodness. It’s perfect for cozy gatherings or as an indulgent teatime treat. 🍯🌰
