Best Comb Honey Cake Recipes

HONEY COMB COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C); grease and flour a 9 inch square baking pan.
• Combine flour, 1/2 cup sugar, 1/2 cup butter or margarine, 1/3 cup milk, eggs, baking powder, 1/2 teaspoon orange extract , and almond extract until well mixed. Spread batter into prepared pan.
• To Make Topping: In a heavy 2 quart saucepan combine 1/2 cup butter or margarine, pecans, 1/4 cup sugar, honey, nutmeg, 1 tablespoon milk, and 1/2 teaspoon orange extract. Cook over medium heat, stirring occasionally, until mixture comes to a full boil . Continue cooking, stirring occasionally, for 2 or 3 minutes. Pour topping evenly over coffee cake.
• Bake 22 to 27 minutes, or until wooden pick inserted in center comes out clean.

BANH BO NUONG ( VIETNAMESE HONEY COMB CAKE)

Steps:

• Bring the coconut creme, sugar, and pandan leaves to boil. Add in the pandan extract and leave to cool. Remove Pandan Leaves.
• Sift the starch and baking powder together.
• Turn on the oven and preheat to 350°F Brush some oil on the pan and heat the pan in the oven for 3-5 minutes. Keep it hot until use.
• Use a fork to stir the eggs. Remember to stir just enough to homogenize the whites and yolks.
• Add in the coconut mixture and give it a few stirs. Then sift in the tapioca mixture. Mix everything together with fork until smooth. Now pour it in the heated pan.
• Bake at 350°F for about 45 minutes, until golden. Turn off oven and let cake sit in there for another minute before taking it out.
• Let it cool for a little before cutting.

COMB HONEY CAKE

Steps:

• Put 1 1/4 cups of the honey and all but a teaspoon of the butter in a saucepan and warm over low heat just until the butter melts, about 10 minutes. Remove from the heat.
• While the butter is melting, preheat oven to 325 degrees. Use remaining butter to grease an 8-inch square baking pan. Use a bit of the flour to flour the pan, then line the bottom with waxed paper.
• Sift the rest of the flour with the baking powder, baking soda, salt, cinnamon and nutmeg into a large bowl.
• When the honey-butter mixture is ready, beat the eggs into it, then stir in the milk. Whisk this mixture into the dry ingredients gradually, stirring well. Take care not to add the warm liquid mixture all at once or the flour will lump.
• Pour the batter into the pan and scatter the almonds over the top. Bake for an hour or a little longer, until a cake tester inserted in the center comes out clean.
• Remove the cake from the oven and prick it all over with a thin skewer. Drizzle the unused one-fourth cup of honey over the top and allow to cool before removing the cake from the pan.