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Update: I made this again and baked it in two batches - just barely covering the outline of the combs with batter. It's not quite enough batter and I will try it again increasing the recipe by 1/3. It's less cake and more glaze this way and delicious warm from the oven. I also added 1 tsp. Savory Spice Shop Honey Powder in Princeton to the flour mixture. Bake for much less time - until pick comes out clean but perhaps 25 minutes in a 350 degree oven.This is a variation of the Honey Bee Cake I posted last summer.
Ciara and Pat gave me a great honeycomb cake pan for Christmas 2013 and I have wanted an excuse to use it. Today is our 3rd Annual Volunteer Appreciation Tea at the library.
I varied the Honey Bee Cake, using cake flour and sour cream. Make sure you start with ingredients at room temperature.
Mix together, separately:
3 cups cake flour
1-1/2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
Beat 1-1/2 c. sugar and 1 cup butter until light and fluffy. Add 4 eggs, one at a time until blended. Mix in 1 cup sour cream and the flour mixture until well blended and then beat on high for two minutes.
This will be a thick batter. Spoon into a well-greased and floured honeycomb pan. (I use baking spray).
Bake at 325 degrees for about 45 minutes until a wooden pick comes out clean or covered in crumbs but not batter. The cake rises out of the pan. (Be sure you use a 325 degree oven - I made the mistake of starting too hot and the cake is somewhat crispy).
While the cake is baking, melt 1/4 c. butter, 1/2 cup honey and 3/4 cup brown sugar until just simmering. Keep warm.When the cake comes out of the oven, pierce the bottom many times with a wooden pick. Pour half of the syrup on the cake and let cool 10 minutes. Turn out of the pan and brush (very lightly) with the syrup and let it run down the sides of the cake.
Increased by 1/3:
Mix together, separately:
4 cups cake flour
2 tsp. baking powder
1-1/3 tsp. baking soda
3/8 tsp. salt
2 c. sugar
1-1/3 cup butter
5 large eggs
1-1/3 cup sour cream
