FRESH-FIG CAKE WITH HONEY CREAM-CHEESE FROSTING
This dense and deeply figgy cake, adapted from Eli's Table in Manhattan, gets its complex flavor from a combination of fresh figs and fig jam, seasoned generously with cinnamon, cardamom and ginger. It's then filled and topped with cream cheese frosting that is sweetened with a combination of confectioners' sugar for lightness and honey for richness. Over all, it's a bit like carrot cake, except softer and sweeter. You can make the cake two to three days ahead and store it, well wrapped or under a cake dome, in the refrigerator. It gets even moister as it sits. If you can't get fresh figs, chopped peeled apple works nicely as a substitute.
Provided by Melissa Clark
Categories cakes, dessert
Time 1h30m
Yield 12 servings
Number Of Ingredients 21
Steps:
- Make the cake: Heat oven to 325 degrees. Butter and flour a 10-inch cake pan (or two 9-inch pans), and line the bottom with parchment paper.
- In a large bowl, whisk together flour, cinnamon, ginger, cardamom, baking soda and salt.
- Using an electric mixer, whisk to combine sugar and eggs until light and fluffy, about 4 minutes. Whisk in oil and buttermilk or yogurt to combine.
- Using a rubber spatula, gently fold dry ingredients into egg mixture just until combined. Fold in figs, jam and pecans.
- Scrape into prepared cake pan and bake until browned and springy to the touch, about 65 to 75 minutes (or 35 to 45 minutes for the 9-inch pans). If the top gets too dark before the cake is finished baking, cover it with foil. Transfer to a wire rack and let cool completely.
- While cake is cooling, make the frosting: Using an electric mixer, beat butter, cream cheese and salt on low speed until smooth. Beat in honey and vanilla, then beat in confectioners' sugar.
- To assemble the cake, remove cooled cake from pan and peel off parchment paper. Slice cake in half horizontally, so you end up with 2 layers. (You don't need to do this for the 9-inch cakes.) Spread half the frosting between the layers, sandwiching it. Dollop remaining frosting in a thick layer on top of the cake, leaving a 1-inch border on the top of the cake, the sides, bare. Chill until ready to serve. Just before serving, top with sliced figs.
Nutrition Facts : @context http, Calories 889, UnsaturatedFat 25 grams, Carbohydrate 111 grams, Fat 48 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 19 grams, Sodium 397 milligrams, Sugar 80 grams, TransFat 1 gram
HONEY CAKE WITH HONEY CREAM CHEESE FROSTING
Because honey keeps baked goods moist, it gives both staying power and flavor to this decadent cake, while the cream cheese frosting adds a welcome tang.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 9
Steps:
- Heat oven to 325 degrees with rack in center. Butter an 8-by-8-by-2-inch baking pan. Lightly dust with flour, tapping out excess. Set aside. In a medium bowl, whisk together the flour, salt, and nutmeg, and set aside. In a small bowl, whisk together the eggs and vanilla, and set aside.
- In bowl of electric mixer fitted with paddle attachment, beat butter on medium-high until light and fluffy, scraping down sides of bowl as necessary, about 3 minutes. Add sugar and honey; beat mixture until light and fluffy, about 3 minutes.
- Add egg mixture a few tablespoons at a time, beating well for 2 to 3 minutes after each addition. Raise speed to high, and beat, scraping down sides of bowl as necessary, until very thick and light in color, 4 to 5 minutes.
- Add flour mixture in 3 batches, beating just to combine after each addition. Pour batter into prepared pan.
- Bake until a wooden skewer inserted in the center comes out clean, 40 to 50 minutes. Transfer to a wire rack for 5 minutes. Turn cake out of pan and place on the wire rack, right side up, to cool completely.
- Transfer cake to serving platter. Using an offset spatula, spread the frosting evenly over the top of the cake.
HONEY-CREAM-CHEESE FROSTING
Use this cream-cheese frosting recipe when making our Honey Cake with Honey Cream Cheese Frosting.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 1/4 cups
Number Of Ingredients 2
Steps:
- In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese on medium speed until light and fluffy, about 2 minutes. Add honey, and beat until smooth, about 1 minute. Use immediately or refrigerate, covered, until needed.
APPLESAUCE CAKE WITH CREAM CHEESE AND HONEY FROSTING
This super-simple cake, which requires one bowl and one cake pan, comes from Julia Turshen's cookbook "Now & Again," and it's so easy to make you find yourself doing so often, especially throughout the fall when apples are on your mind. (It'd be especially great for Rosh Hashana, the Jewish new year, or for novice or time-pressed Thanksgiving bakers.) The cake's texture and appeal are similar to those of banana bread; if you like, you can stir a large handful or two of raisins, nuts or both into the batter just before you scrape it into the pan. And although you can use homemade applesauce for this, know that store-bought is just fine.
Provided by Julia Turshen
Categories easy, snack, cakes, dessert
Time 1h45m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Make the cake: Heat the oven to 350 degrees. Spray the bottom and sides of a 9-inch round cake pan with baking spray and line the bottom with a circle of parchment paper.
- In a large bowl, whisk together the flour, cinnamon, ginger, salt and baking soda. Add the eggs, sugar, buttermilk, applesauce and oil and whisk gently just until everything is combined. Use a rubber spatula to scrape the batter into the prepared pan and then smooth the surface so it is even.
- Bake the cake until it is just barely firm to the touch and a toothpick inserted in the center comes out clean, about 55 minutes. Set the cake aside on a wire rack to cool to room temperature.
- Use a dinner knife to loosen the edges of the cake from the pan sides and then invert it onto a work surface. Peel off and discard the parchment. Invert the cake one more time onto a serving platter.
- Make the frosting: In a large bowl, combine the cream cheese, sour cream, honey and salt and whisk together aggressively until the cream cheese is slightly aerated (you can also do this with a handheld electric mixer or in a stand mixer).
- Spread the frosting over the top of the cake and don't worry too much about making this perfect. A not-too-perfect cake is so much better than a perfect cake. Cut into wedges and serve. Leftovers can be wrapped in plastic wrap and stored in the refrigerator for up to 3 days.
Nutrition Facts : @context http, Calories 326, UnsaturatedFat 9 grams, Carbohydrate 43 grams, Fat 15 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 5 grams, Sodium 335 milligrams, Sugar 22 grams, TransFat 0 grams
HONEY CAKE W/CINNAMON CREAM CHEESE FROSTING
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.
Provided by Joodie
Categories Dessert
Time 55m
Yield 1 2 layer 9 inch cake, 8 serving(s)
Number Of Ingredients 18
Steps:
- 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.
Nutrition Facts : Calories 633.4, Fat 23.2, SaturatedFat 6.2, Cholesterol 90.2, Sodium 412.5, Carbohydrate 102.5, Fiber 1.4, Sugar 64.9, Protein 7.2
HAM BAGELS WITH HONEY-MUSTARD CREAM CHEESE
Be a sandwich artist! All it takes is a few minutes and fun fixin's.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 5m
Yield 4
Number Of Ingredients 5
Steps:
- In small bowl, mix cream cheese, mustard and honey.
- Spread cream cheese mixture over cut sides of bagels. Fill bagels with ham.
Nutrition Facts : Calories 330, Carbohydrate 37 g, Cholesterol 50 mg, Fat 1, Fiber 1 g, Protein 20 g, SaturatedFat 6 g, ServingSize 1 Sandwich, Sodium 1230 mg, Sugar 9 g, TransFat 0 g
More about "honey cake with honey cream cheese frosting recipes"
SPICED HONEY CAKE WITH CREAM CHEESE FROSTING RECIPE
From bonappetit.com
3.7/5 (85)Author Peter Frank EdwardsServings 8Estimated Reading Time 8 mins
- Preheat oven to 350°. Coat a 9" cake pan with nonstick spray and line bottom with a parchment paper round. Whisk flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a large bowl to combine.
- Combine granulated sugar, brown sugar, oil, honey, egg, and egg yolk in another large bowl. Scrape in seeds from vanilla bean; discard pod. Using an electric mixer on medium speed, beat mixture until pale and thickened, about 4 minutes. Reduce speed to medium-low and gradually pour in orange juice and whey. Beat until frothy, about 2 minutes. Reduce speed to low and gradually add dry ingredients; beat just until smooth and homogenous (it will be thin, like pancake batter).
- Pour into prepared pan and bake until cake is golden brown and center springs back when gently pressed (a cake tester will not come out clean), 45–55 minutes. Transfer to a wire rack and let cool in pan, 20 minutes. Run a knife around edges of cake to loosen and invert onto rack; let cool completely.
HONEY CUPCAKES WITH HONEY CREAM CHEESE | THE CAKE BLOG
From thecakeblog.com
4.7/5 (6)Estimated Reading Time 4 minsServings 12
PISTACHIO CAKE WITH HONEY CREAM CHEESE FROSTING
From garnishandglaze.com
HONEY & SPICE CAKE WITH CREAM CHEESE FROSTING - BAKING …
From bakingenvy.com
PUMPKIN CAKE MADE WITH HEALTHY WHEAT GERM, FLAX AND WHOLE …
From pinterest.ca
HONEY CAKE WITH HONEY CREAM CHEESE FROSTING - COOKEATSHARE
From cookeatshare.com
HOW TO MAKE CREAM CHEESE FROSTING FOR PUMPKIN MUFFINS
From thecakeboutiquect.com
PUMPKIN SHEET CAKE WITH CREAM CHEESE FROSTING RECIPE
From thecakeboutiquect.com
HOW TO MAKE HONEY CREAM CHEESE FROSTING [WITHOUT POWDERED …
From scratchtobasics.com
HONEY CAKE WITH CREAM CHEESE FROSTING RECIPE
From recipeschoice.com
HONEY CAKE "WINNIE-THE-POOH": POPULAR HOMEMADE SOVIET CAKE
From inspirationforall.de
FRESH FIG CAKE WITH HONEY CREAM CHEESE FROSTING RECIPES
From recipegoulash.cc
APPLESAUCE CAKE WITH CREAM CHEESE AND HONEY FROSTING …
From kosher.com
GINGERBREAD LOAF RECIPE WITH CREAM CHEESE FROSTING
From winkfrozendesserts.com
RED VELVET CAKE WITH CREAM CHEESE FROSTING: - MSN.COM
From msn.com
RECIPE HONEY CAKE WITH RASPBERRIES
From whereiscake.com
HONEY CREAM CHEESE FROSTING RECIPE | RECIPE | EASTER FOOD …
From pinterest.com
SPICED HONEY CAKE WITH CREAM CHEESE FROSTING RECIPE
From foodhousehome.com
HONEY-DATE PUMPKIN COOKIES
From malibumylk.com
EASY PUMPKIN CAKE WITH CREAM CHEESE FROSTING - SUGAR AND SOUL
From sugarandsoul.co
APPLESAUCE CAKE WITH CREAM CHEESE & HONEY FROSTING RECIPE
From myjewishlearning.com
HONEY CREAM CHEESE FROSTING - THE FOREIGN FORK
From foreignfork.com
THIS EASY APPLESAUCE CAKE WITH RICH HONEY FROSTING IS A NEW ... - CBC
From cbc.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love