Honeycomb Cakelets

After three hours worth of happy hour last Friday night I adventurously set out to bake, from scratch might I add, a honey almond pound cake for bestie S’s baby shower.

So, after I’m-not-sure how many pool-side spirits, I peeled the cover off of my brand spanking new Williams-Sonoma Honeycomb Cake Pan, bought specifically for this very occasion, to asses what I was in for.  Sifting and toasting and grinding and mixing, oh my!  At one point I had to close one eye to keep the print straight in my vision.  Classy, no?  But, as they say, all is well that ends tastes well.  And this one was not only a looker but delish to boot!  And I just adored how the cake pulled apart into perfectly portioned cakelets to sweeten our celebration.

for the cake
4 eggs
2 t vanilla extract
1/2 t almond extract
2 1/2 c cake flour
1t baking powder
1/4 t salt
2 sticks unsalted butter
1 1/2 c granulated sugar
2/3 c milk
1/2 c sliced almonds, toasted and finely ground in food processor

for the honey glaze
4 T unsalted butter
1/4 c firmly packed light brown sugar
1/2 c honey
1 t vanilla extract
pinch of salt
2 T. water

Have all ingredients at room temperature.  Preheat oven to 350.  Grease and flour the cake pan.

for the cake
Whisk together eggs and extracts until well blended.
In separate bowl, sift together flour, baking powder and salt.
Beat the butter on med-high until light and creamy, about 3 minutes.
Gradually add the sugar and beat until light and fluffy, about 3 minutes, stopping to scrape down sides.
Reduce speed to med, add egg mixtuer and beat until well combined, about 1 minute.
Reduce speed to low and add flour in 3 additions, alternating with the milk and beating each addition until just incorporated.  Stop occasionally to scrape sides and don’t overmix.
Gently fold in almonds.
Transfer to prepared pan and smooth top with spatula.  Gently tap on counter to release air bubbles.
Bake until golden and toothpick comes out clean, 35-40 minutes.
Transfer to wire rack and let cook in pan for 10 minutes.

for the glaze
In a small saucepan over med heat, melt all ingredients except water.  Stir occasionally until sugar is dissolved, 2-3 minutes.
Add the water.  Bring to a simmer and simmer for 1-2 minutes.
Remove from heat and keep warm.
Gently tap cake pan on counter, and invert onto rack or cake plate.
Using pastry brush, brush the top and sides of the cake with the warm glaze, including the areas between the pull-apart sections if you are using the Honeycomb pan.
Cool completely before serving.  Serves 19.

Note: Batter yields 10 cups, should you wish to bake in a regular bundt pan.

Thanks to chef C and bestie R for enlightening me as to the existence of this divine cookware.  You DO know me too well.  And I DO miss y’all too much.

Happy Friday y’all.  It’s back to happy hour I go.  Heigh-ho, heigh-ho.

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