Cooking With Honey – Honeycomb Pull Apart Cake

Reblogged from Chronicles of a Beekeeper Wife

Honeycomb Pull Apart Cake

Honeycomb cake image

Do you have some special people coming over, a birthday celebration, or maybe you are going to your annual beekeepers’ potluck? You’ll do no wrong by serving this conversational piece. It is easy to make and fun to serve. The honey lemon glaze is especially tasty, and on a hot summer day, I suggest serving alongside a scoop of lemon sorbet or Italian ice. Either way, serving up this honeycomb cake is going to be a hit at your next gathering!

Prep
You’ll need to purchase this Honeycomb novelty pan. It is made by Nordic Ware (very high quality heavy cast aluminum construction). HONEYCOMB PAN AVAILABLE FOR PURCHASE FROM ROMANCING THE BEE – $45 plus shipping and handling.

honeycomb cake pan image
Front side
honeycomb cake pan image
Batter side

You’ll need to pick up several ingredients if you don’t already have them in your pantry.

honeycomb cake ingredients image
Love using local ingredients whenever possible!

Below is the recipe that came with the cake pan.*

Honey Lemon Cake
3 cups cake flour (I used King Arthur Cake Flour)
1 1/2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 cup butter, softened (I used Cabot)
4 eggs
2 Tbsp finely grated lemon rind (I needed 2 large lemons)
1 cup sour cream (I used Cabot)

1 1/2 cups sugar

Glaze
3 Tbsp Honey (I used Heavenly Honey Apiary)
1/2 cup powdered sugar
2 Tbsp lemon juice (I only needed 1 lemon to get this)

Directions
Heat oven to 325° F. Grease and flour pan; set aside.

Tip:  Really get into each cell and side of pan. I used a pastry brush with liquid vegetable oil and floured liberally and tapped it all around and then tapped the excess into the sink.

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

In large bowl, beat butter and sugar on low speed until blended. Beat on medium speed until light and fluffy.

Creamed butter and sugar

Add eggs and beat until well blended.

Honeycomb cake batter image
beating honeycomb cake batter image

Add fl0ur mixture, sour cream and lemon rind; blend on low speed 1 minute, scraping bowl often. Beat on medium speed 2 minutes.

Grater and lemons with zest
Honeycomb cake batter image

Spoon batter into prepared pan.

Tip: I folded a kitchen hand towel in half and placed it on the kitchen counter. I then gently tapped the cake pan with the batter in it, to make sure that the batter settled into the crevice of each honeycomb cell.

Honeycomb cake going into oven image
See the over rack above pan? It’s too low. Raise it or take out.

Bake for 45-55 minutes, until toothpick inserted comes out clean. Cool 10 minutes in pan.

Tip: Don’t over bake, although I kept a very close eye on the baking, and I took it out as soon as the toothpick came out clean, I thought the outer edge pieces resembled a plain donut texture and the middle pieces were moister. 

Meanwhile, make glaze: in small saucepan, combine all glaze ingredients and heat over medium heat until sugar dissolves and glaze is warm.

Honey Lemon Glaze image
Honey lemon glaze
Honeycomb cake out of oven image
Gently run knife around edge
honeycomb cake thickness image
Bakes to high volume. Be mindful of oven rack placement.

Invert cake onto cooling rack and brush with honey glaze.

honeycomb pull apart cake cooling on rack image
Placed wax paper underneath in preparation for glaze.
glazing honeycomb pull apart cake image
I gingerly brushed ample glaze on each honeycomb cell.
dirty honeycomb cake pan image
This was the pan after inverting — Cleanup a cinch!
Tip: After glazing, I let the cake thoroughly cool for about 2 hours before I plated it, because the underside of the cake was still really warm to the touch. 

Place on a decorative plate and serve!

finished Honeycomb pull apart cake image

*I don’t see a copyright notice on the packaging so I’m sharing.

18 thoughts on “Cooking With Honey – Honeycomb Pull Apart Cake

  1. lolarose0 says:

    Stunning! I shared on FB.

  2. […] Delicious & honey-comb shaped! In response to Romancing the Bee. […]

  3. I have those same bee cake decorations too. I used them on cupcakes, but how perfect with the pull-apart honeycomb!!

  4. Love this, Deborah, thanks for sharing! Need to get one of those pans!

  5. That one looks too yummy for this dieter to pass up. Have the pan in my shopping cart. Can hardly wait.

  6. kristina says:

    Beautiful, only I have an important question: how much sugar? It looks like you left it out of your ingredients list… I was literally just about to start baking it when I realized! :/

    • I reblogged this without reading it carefully!! Sorry!!!
      1 1/2 cups of sugar….

      • kristina says:

        Thank you! It’s delicious, by the way. We nibbled some of the excess; the remainder awaits our Summer Solstice guests. Thanks for posting this–I have long had the pan, but lost the recipe! I was delighted to find it again in time for our party.

  7. Reblogged this on Romancing the Bee and commented:

    Another Honey Cake Recipe!!

  8. Jueseppi B. says:

    Reblogged this on The ObamaCrat™.

  9. lelahb39 says:

    my friend (also a lover of the bees) has the same cake pan and we made a wonderful recipe in it one Hallows Eve! So tasty to eat and so cute you almost don’t want to eat it!

  10. Amazing looking cake and pan! I just love it. I have a cast iron “fish” pan for muffins that is unique like this. I know a lot of bee lovers, including me, who would love to bake with it! Thank you!

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