We’ve been having an Indian summer here in Mammoth. I love it because it’s been so nice outside. And I am also thankful because we still don’t have a roof or windows on our new home yet! The roof is coming tomorrow and the windows will be here in the next week or two. So, all the more reason for it not to snow just yet. As soon as we have a roof, windows, and doors at the house then the snow can come.
It has been really warm and sunny, and it’s felt more like spring than fall inside the bake shop kitchen. When I made this cake at the bake shop last week, I had a swarm of bees fly in through the back door because we had it open. I made the honey milk and popped the loaf in the oven, set the dishes in the sink, and in a matter of fifteen minutes bees were everywhere! We had about thirty bees swarming the kitchen sink! Mia and I are both allergic so I had to call Delaney in for reinforcements to successfully remove the bees without harming them, or ourselves! But, I guess they thought this cake smelled pretty good, even if it was just the batter.
This is a simple milk and honey cake, topped with a chocolate glaze. If you use local honey for this cake, you’ll get a subtle different taste each time as each small batch honey can have a little different flavor profile.
Chocolate Glazed Honey Loaf Cake
Makes 9 x 5-inch loaf cake
3/4 cup milk
127 grams (1/4 cup plus 2 tablespoons) organic raw honey
3/4 cup (170 grams) organic salted butter, softened
170 grams (3/4 cup) organic cane sugar
1 teaspoon vanilla extract
3 large organic eggs
283 grams (2 cups) all natural cake flour
1 teaspoon baking powder
1/2 teaspoon fine sea salt
142 grams (1 cup) organic powdered sugar, sifted
14 grams (3 tablespoons) organic Dutch cocoa, sifted
2 1/2 tablespoons milk
Preheat the oven to 350°F. Line a 9 x 5-inch loaf pan with parchment paper, letting it fold over the sides for easier removal.
To make the batter: In a small saucepan, add the milk and honey and heat over medium heat until the honey has dissolved. Remove from heat, set aside.
In the bowl of a stand mixer fitted with the paddle attachment add the butter, cane sugar, and vanilla extract. Mix on low until combined and there are no chunks of butter. Add the eggs and honey milk and mix on low until combined, scraping down the sides of the bowl as needed.
In a separate bowl, add the cake flour, baking powder, and sea salt and whisk together. With the mixer on low, slowly add in the flour mixture and mix on low until a smooth batter forms, scraping down the sides of the bowl as needed. Pour batter into prepared pan.
Bake for 1 hour 30 minutes or until a wooden pick inserted in center comes out clean. Allow to cool completely in the pan.
To make the glaze: In a medium bowl, whisk together the powdered sugar, cocoa, and milk until a smooth glaze forms.
Pour the glaze over the top of the loaf and spread evenly. I left the loaf in the pan, that way the glaze can set overnight and you don’t have to cover the loaf (so it doesn’t dry out). If it’s in inside the pan and the glaze is covering the top, it seals it right in. Otherwise, store in a cake dome.
Once cut, store in an airtight container for up to 3 days.
Gluten Free – Replace the cake flour with 283 grams (1 3/4 cups plus 1 1/2 tablespoons) organic gluten free flour blend.
High Altitude – Bake at 350°F for 1 hour 15 minutes or until a wooden pick inserted in center comes out clean.