Ingredients
1/2 cup butter, softened
1 cup honey
2 large eggs, room temperature
1/2 cup plain yogurt
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
Assorted fresh fruit and additional honey
Chopped pistachios, optional
Directions
1.) Preheat oven to 350°. Grease a 9-in. cast-iron skillet.
2.) In a large bowl, beat butter and honey until blended. Add eggs, 1 at a time, beating well after each addition. Beat in yogurt and vanilla. In another bowl, whisk flour, baking powder and salt; add to butter mixture. Transfer batter to prepared skillet.
3.)Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool completely in pan on a wire rack. Serve with fruit, additional honey and, if desired, chopped pistachios.
Top with whipped cream: Serve this honey cake warm with a dollop of fresh whipped cream.
Add coconut: Sprinkle shredded coconut on this moist honey cake to enhance its sweetness.
How to Store Honey Cake
If you have some slices of honey cake, pack them in an airtight container and keep them at room temperature for three to seven days.
Can you make this honey cake ahead of time?
This honey cake is the easiest dessert to make ahead of time. Follow the recipe and store it in an airtight container at room temperature for three to seven days. When you’re ready to eat, top it with your garnishes and serve.
Can you freeze this honey cake?
If you have leftover pieces of honey cake, store them in the freezer—without the toppings—so they don’t go to waste. Put them in an airtight container or a freezer-friendly bag. They will last for up to two to three months in the freezer.
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