Waking up to a fresh baked good each morning is such a treat! Inn on the Creek serves up a fresh, delicious and unique one each morning at our Jackson Hole Bed and Breakfast. We were recently inspired by some fun guests from Canada to make a tasty honey cake. These guests were kind enough to share their own honey that they harvested from their beehives with us. We thought there could be no better way, besides maybe a hot toddy, to share it with all the guests in-house then to make a delicious baked good with it. Chef Lindsey decided to try a honey cake, which is new to our repertoire. After some research, we found a great recipe on Epicurious’s website and modified it to make it perfect for the Inn.
Preheat the oven to 350°F. Butter and flour a Bundt cake pan.
In a large bowl, whisk together the dry ingredients. Make a well in the center and add the oil, honey, sugars, eggs, vanilla, coffee and orange juice.
Mix on slow speed, making sure to scrap the bottom and sides of the bowl, to combine the ingredients well. The batter will be thick. Line the bottom of the Bundt pan with the almonds and pour the batter on top.
Bake for 60-70 minutes till the cake springs back when gently pressed. At the high altitude in Jackson, it took an additional 10 minutes or 80 minutes total to finish baking. Place the cake in the pan on a wire rack and allow to cool for 15 minutes before removing from the pan. Let the cake fully cool on the wire rack.
This honey cake is a perfect spring recipe to celebrate the return of flora and fauna to the area after a wacky and long winter in Jackson Hole. We invite you to try this great recipe to celebrate spring in your neck of the woods.
Adapted from the Honey Cake recipe on Epicurious Website.