Prep 10 mins
Cook 45 mins
Every Friday night I bake a cake. And this time around, I asked my 3 year old what kind of cake I should make. He had a biscuit w/honey at lunch, so his reply to me was "Honey Cake". I checked the Zaar, and found a promising recipe for Honey Cake and decided to change a few things here and there.
- 2 1⁄2 cups flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pumpkin pie spice
- 3 large eggs
- 1⁄2 cup Splenda Sugar Blend for Baking
- 1 cup raw honey
- 1⁄2 cup canola oil
- 1⁄2 cup unsweetened applesauce
- 1⁄2 cup coffee
- 1⁄4 cup whole milk
cream cheese frosting
- 1 ounce cream cheese
- 1⁄4 cup butter
- 1 1⁄2 cups confectioners' sugar
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon vanilla
- 2 -4 tablespoons warmed milk
- Preheat oven to 350. Grease 2- 9" cake pans.
- In a separate bowl, mix all dry ingredients, excluding sugar.
- Using the whisk attachment of a stand mixer, whisk together all wet ingredients and sugar and medium speed. Add eggs one at a time until well blended.
- Turn mixer to low, and add dry ingredients in batches until well incorporated You may need to scrape down the bowl a few times. Make sure to scrape up the bottom of the bowl too! (I use a 6 qt, so you may not need to do that!).
- Turn on medium for about 30 seconds.
- Bake for 45 minutes or until toothpick comes out clean. Remove pans from oven and set pans upside down on a cooling rack. Let cool for at least 10 minutes before attempting to remove pans.
- Fully cool before frosting.
- For the frosting:.
- Using room temperature cream cheese and butter, use paddle attachment on mixer and cream items together. Add Cinnamon and Vanilla.
- Add confectioners sugar slowly in batches with mixer on low speed.
- Add milk one tablespoon at a time until you've reached the desired consistency.
This cake was good but not great. I did a LOT of winging so there's a pretty good chance that it's my fault and not the recipe!! I only had 2 cups of white flour so I subbed wheat for the rest; didn't have pumpkin pie spice so I winged that (and probably didn't use enough); eyeballed the amount of honey I put in because it was difficult to scoop from the container; made this around 9 p.m. after a full night of cooking so I wasn't super exact or concerned with anything! Despite all of my winging, though, it did turn out to be a pretty good cake. It reminded me and hubby more of a coffee cake consistency-wise than a dessert type of cake so he has been enjoying it every morning at work : ) Next time I make this I will be a bit more precise with the recipe to see if it turns out differently. I'm also planning on at least doubling (and maybe tripling) the frosting recipe. I baked mine in 2 layer pans and would've had enough for the top and side icing but not enough for a filling between the two layers.