Honey-Lemon Pull-Apart Cake

Honey-Lemon Pull-Apart Cake

This is just slightly modified from the recipe that comes with this charming pan (link in comments). It makes a light and fluffy cake; you can serve as is, sprinkle powdered sugar on top, or for extra flavor, top with a honey-lemon glaze.

3 c. flour

1 1/2 t. baking powder

1 t. baking soda

1/2 t. salt

1 c. butter, softened

1 c. sugar

1/2 c. honey

4 large eggs

2 T finely grated lemon rind

1 c. sour cream

Glaze:

3 T honey

1/2 c. powdered sugar

2 T lemon juice

1. Pre-heat oven to 325F. Grease and flour pan (or use baking spray); set aside.

2. In medium bowl, combine flour, baking powder, baking soda, and salt; set aside.

3. In large bowl, cream softened butter, sugar, and honey until light and fluffy, scraping bowl as needed. Add eggs one at a time, and beat until well-blended. Add flour mixture and sour cream in portions, alternately and blend on low; stir in grated lemon rind.

4. Pour batter into prepared pan and bake for 45-55 minutes, until toothpick comes out clean; cool ten minutes in pan, then turn out to finish cooling on wire rack.

Glaze:In small saucepan, combine all glaze ingredients and heat until sugar dissolves. Brush warm glaze over cooling cake.

Mourn With Me

Sigh. Mourn with me — I was making a big batch (two pounds) of cashews with cayenne, honey, and lime; they would have been DELICIOUS. But I got distracted with a different piece of work at the tail end of baking, so the cashews went ten minutes longer than they should have, and that turned them black and charred and readers, they were NOT GOOD. I had to toss the whole batch, which was very sad. (Also, cashews are expensive.)

This is how I am WITH the ADD meds. Can you imagine how often this kind of thing used to happen without them? Often.

Want ALL the Recipes?

Here you go — final count for the summer Earth Patreon box:

Brought the Team Over

All masked for interior work, per new CDC guidelines — to help me pack up the Earth treat boxes. Previously I’d done this all myself, but it’s so nice having help with it.

Five people, three hours or so, although I think we could be a little more efficient if everyone had done it before and knew where things were, etc. — there was a fair bit of training time in here. And we were learning how to shrink wrap soaps for the first time, so that was new for everyone, and a bit slow.

But regardless, much more fun to do with the team, much less tiring. I do like working with people. 🙂

Jaggery & Treacle Gingersnaps

Jaggery & Treacle Gingersnaps

(30-45 minutes, makes 36 cookies)

Take a classic gingersnap, but use jaggery and kithul treacle for complex & subtle flavor. For an interesting variation, a little flake salt beautifully plays with the sweetness and spice.
3/4 c. unsalted butter, softened
1 c. plus 2 tablespoons jaggery (or dark brown sugar), divided
1 large egg
1/4 c. kithul treacle (or molasses)
2 1/4 c. all-purpose flour
2 t. baking soda
2 t. ground ginger
1 t. ground cinnamon
1 t. salt
1 T small-grain flake salt, optional
1. Preheat oven to 350F. Cream butter and 1 c. jaggery until light and fluffy; beat in egg and treacle.
2. In another bowl, combine next five ingredients; gradually add to creamed mixture and mix well to combine.
3. Shape spoonfuls of dough into balls. (If desired, mix 1 T flake salt into remaining jaggery.) Dip one side into jaggery (or jaggery-salt); place 2 inches apart, sugar side up, on greased baking sheets.

4. Bake until medium brown and crinkly, 10-12 minutes. Remove to wire racks to cool.