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Honey raspberry Bundt cake

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The Runaway Spoon

(Read caption) Honey raspberry Bundt cake can be served for breakfast, or as a dessert with a scoop of vanilla ice cream or some sweetened whipped cream.

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Raspberry season is short, and it’s a little hard to find locally grown berries around here. A farmer at the market once told me they were just too labor intensive for him to make much of a profit. When I find them grown here, I jump at the chance. I love to eat them over yogurt with a drizzle of honey, but with a real abundance I like to bake. So I translated that idea into a lovely cake that can be served for breakfast, or as a dessert with a scoop of vanilla ice cream or some sweetened whipped cream.

What I particularly love about his cake is that it truly tastes of honey. And there is quite a bit of honey in it to make that happen. I often find baking with honey produces sweetness, but the flavor of the honey just sort of melds into the whole. Not so this cake – it has a very honey forward, with the lovely burst of raspberries throughout. The honey glaze puts the honey front and center again, so use a good, local harvested honey, one with a nice floral undertone if you can find it.

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Honey Raspberry Cake
Serves 12

Recommended:A Bundt cake recipe for every season

For the Cake:
1 cup (2 sticks) unsalted butter, softened
2 cups honey
2 teaspoons vanilla
zest from one lemon
6 large eggs
2 cups whole wheat flour
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup plain yogurt (not Greek)
2 cups fresh raspberries

1. Preheat the oven to 350 degrees F. Spray a 10-inch tube pan or a 12-cup Bundt pan with cooking spray (I like Baker’s Joy).
Beat the butter and honey together in the bowl of a stand mixer at medium low until the mixture is smooth and pale in color, almost white, about 3 minutes. Beat in the vanilla and lemon zest. Add the eggs, one at a time, beating well after each addition. The mixture may look curdled – don’t worry, it will smooth out.

2. Beat in the flours, baking soda and salt, one cup at a time, alternating with the yogurt, until the batter is smooth and thoroughly combined. Gently fold in 1-1/2 cups of the raspberries using a spatula. Place several of the remaining berries in the bottom of the prepared pan, the spoon the batter over them. Spread the batter out evenly to fill the pan, then press the remaining raspberries into the top of the batter.

3. Bake for 45 – 50 minutes until the cake pulls away from the sides of the pan and a tester inserted in the center comes out clean. Cool in the pan set on a rack for 10 minutes, then invert onto a serving platter.

For the Glaze:
2 tablespoons honey
2 tablespoons milk
1 cup confectioners’ sugar

Beat the milk and honey together in a medium bowl, then add the confectioners’ sugar until you have a spoonable glaze. Drizzle the glaze over the cake, creating an even layer on the top with which attractively drips down the sides.

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Related post The Runaway Spoon: Strawberry Ricotta Cake


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