Honey Bundt Cake with a Browned Butter Glaze

Honey bundt cake with a browned butter glaze, a beautiful cake and flowers will always make a wonderful gift for Mothers day.

Honey bundt cake with a browned butter glaze

Honey bundt cake with a browned butter glaze

There is really nothing better than cake and flowers, although they may seem obvious and a bit cliche I still think they are winning gifts. With Mothers day coming up in the UK this weekend its time to get your mixing bowls out and whip up a delicious treat for your Mum, I bet she deserves it.

Honey bundt cake with a browned butter glaze

Honey bundt cake with a browned butter glaze

Honey bundt cake with a browned butter glaze

My mum and Jamies mum live about 250 miles away so I’m sending them this virtual honey bundt cake with browned butter glaze. This cake was adapted from a recipe of Nohas blog Matters of the belly. I was intrigued by a technique in the recipe and knew I wanted to try it. The honey is heated in a pan and then bicarbonate soda added. The honey froths up into amber coloured foam and this is then mixed into the cake batter which gives the cake a caramel flavour and a gloriously golden colour. I made a browned butter glaze which I poured all over the top of the bundt cake which added a delicious nuttiness to the cake and decorated with the pretties honey and peach coloured flowers.

Honey bundt cake with a browned butter glaze

Honey bundt cake with a browned butter glaze

Honey bundt cake with a browned butter glaze

Honey Bundt Cake with a Browned Butter Glaze

Honey bundt cake with a browned butter glaze Honey cake adapted from matters of the belly recipe.

  • Prep Time: 28m
  • Cook Time: 35m

Ingredients

For the cake

  • 115 g Runny honey
  • 1 tsp. Baking soda
  • 200 g Unsalted butter
  • 160 g Soft light brown sugar
  • 3 Eggs
  • 1 tsp. Vanilla
  • 315 g Plain flour
  • 1/2 tsp. Baking powder
  • pinch Salt
  • 100 ml Milk

For the glaze

  • 90 g Unsalted butter
  • 150 g Icing sugar
  • 4 tbsp. Milk

Instructions

For the cake

  1. Preheat oven to 180c/160fan/gas4/350f. Grease and flour a 22x11 cm bundt tin.
  2. Place the honey in a pan on a medium heat and bring just to the boil. Remove from the heat and add the baking soda whisk to combine, the honey will froth up a lot set aside and leave to cool.
  3. In a mixer beat together the butter and sugar now add the eggs one at a time mixing between each. Now add the vanilla and cooled honey beat until well combined.
  4. Sift the flour, salt and baking powder into a bowl. Now add half the flour to the egg mixture and mix, then half the milk combine well and repeat with the rest of flour and milk.
  5. Pour the batter into the bundt tin and spread evenly. Bake in the oven for about 35 mins until golden and skewer comes out clean. Leave till almost completely cool before tipping out onto a cake rack.

For the glaze

  1. Heat the butter in a pan on a medium heat until brown and frothy. Leave to cool slightly and then transfer to a bowl add the icing sugar and milk and whisk well. Pour the glaze all over the top of the cooled bundt cake and leave to set.

 

  • What a wonderful bundt cake Rebecca! I love the gorgeous flowers you picked to decorate the top, it’s a great idea for spanish mother’s day (which is in may).

    xo

  • This cake sounds like poetry to me. Cakes and flowers are definitely something that I associate with Mother’s Day. Beautiful xx

  • This looks absolutely beautiful Rebecca! I love the flavour of browned butter with cakes & am really intrigued by the honey/bicarb thing going on. Definitely need to give it a go!

    • Hi Kirsty thank you yes browned butter with cakes is heaven. The honey and bi carb is like magic Im definitely going t be using it in other recipes.

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