Well guys, another month, another bundt cake!
This month’s theme, chosen by our amazing host Laura of Baking in Pyjamas, is “Honey”! I could not have chosen a more perfect flavor to pair with the last bundt cake of the summer if I’d tried. Thanks Laura!
I’m really excited to see what everyone comes up with to pair with this amazing ingredient. Make sure you keep reading past the recipe for all the drool-inducing cakes the #bundtbakers are sharing this month.
I’m fortunate enough to have locally produced raw honey at my disposal, so I was thrilled to have a good way to put it to use. At Whisk We sell honey that comes from Brooklyn rooftop hives, and the flavor is amazingly fresh. Each batch of honey produced by the bees has a slightly different color and flavor because they collect nectar from different flowers in different areas depending on the time of year. An unexpected benefit of buying locally produced honey is that since it’s unpasteurized it can help fight against seasonal allergies. The nectar contains traces of seasonal pollens and ingesting them with the honey helps your body build up a sort of immunity to these airborne irritants.
Buying raw unpasteurized honey that comes from a single bee keeper means that you can also be confident that it’s 100% pure honey, with no fillers or added flavors or syrups. The absolute best part of local honey though, is the flavor! It’s bright, light, and summery with subtle hints of herbs and green plants, and smells super floral, clean and fresh.
I could go on and on about raw single hive honey and how it will ruin grocery store honey for you for the rest of your days, but I won’t. Today is about cake, lest we forget. Sweet glorious bundt cake.
I recently made a cornmeal skillet cake that was so simple and homey and unfussy that I couldn’t get it out of my head. When it came time to think of a recipe that would highlight and compliment honey in all of it’s glory, I knew I had to revisit and re-imagine a combination of cornmeal and cake. Since cornmeal has such an earthy rustic flavor I thought it would marry really well with honey, and I was sure that the addition of fresh summer blackberries wouldn’t be unwelcome. Don’t fret if you cant find local honey though. While I’d highly recommend looking for some, I’m sure any honey you have will be completely delicious.
This cake has a double dose of honey, as it’s mixed into the batter and then used to make a glaze that’s poured over after baking. Blackberries and cornmeal are both assertive enough to stand up to the honey so that, while you can certainly taste it, it doesn’t overpower the cake or bring it into the realm of cloying or syrupy.
The cornmeal gives this cake an earthy, rustic flavor and a bite thats somehow both delicate and firm, with just a hint of folksy coarseness. A combination of unsalted butter and cultured buttermilk make sure that the cake is perfectly moist and tender, but I’d recommend serving this the day it’s baked or keeping it well covered for no more than two or three days. The blackberries pair really well with these homey rustic flavors and do their part to make this the perfect dessert for late summer. If you wanted to make this in the spring you could easily substitute tart wild strawberries or fresh blueberries, and in the fall I think diced pears or apples would be amazing.
Honey Glazed Blackberry Cornmeal Bundt Cake
1 cup fine cornmeal
2 tsp. baking powder
½ tsp. baking soda
1 tsp. salt
1 cup (2 sticks) unsalted butter, softened (plus more for the pan)
1 cup sugar
1/3 cup honey
1 Tbs. vanilla extract
3 large eggs
1 cup buttermilk
12 oz fresh blackberries
Preheat oven to 350. Generously flour and butter a 10 cup (+) non-stick bundt pan.
In a medium bowl, whisk together 2 cups flour, cornmeal, baking powder, baking soda, & salt. Set aside.
In the bowl of a standing mixer beat butter, sugar and honey together until light and fluffy, 3 to 5 minutes. Add vanilla, and then the eggs, one at a time, until well combined. Slowly stir in 1/3 flour mixture until just combined, followed by 1/2 of the buttermilk, scraping down sides of bowl after each addition. Continue until all flour and buttermilk is combined. Do not over mix.
In a small bowl toss blackberries in remaining 2 tablespoons of flour. Gently fold berries into batter by hand. Pour into prepared bundt pan and bake for 55 to 60 minutes or until a cake tester inserted into the center of the cake comes out clean. Cool for 20 minutes before inverting onto a wire rack to cool completely.
1/4 cup Honey
1 cup confectioners sugar
2 tablespoons unsalted butter, softened
1 to 2 tablespoons milk
Combine honey, confectioners sugar, and butter in a medium bowl. Whisk to combine and thin out to desired texture with milk, 1 tsp at a time. Drizzle evenly over cooled bundt.
Check out all of these delicious honey bundts! What a perfect theme to celebrate the final sunny days of summer.
- A Taste of Honey by Margaret at Tea and Scones
- Hipy Papy Bthuthdth Thuthda Bthuthdy Cake by Lauren at Sew You Think You Can Cook
- Honey Almond Bundt Cake by Terri at Love and Confections
- Honey Baba au Rhum by Kelly at Passion Kneaded
- Honey Banana Bundt by Jane at Jane’s Adventures in Dinner
- Honey Bundt Cake with Lemon Honey Glaze by Bea and Mara at I Love Bundt Cakes
- Honey Bunny Bundt Cake by Teri at The Freshman Cook
- Honey Caramel Apple Bundt Cake by Laura at Baking in Pyjamas
- Honey Glazed Blackberry Cornmeal Bundt Cake by Tux at Brooklyn Homemaker
- Honey Lemon Poppy Seed Bundt Cake by Lauren at From Gate to Plate
- Honey Roasted Peanut Butter Pound Cake by Renee at Magnolia Days
- Honey Whiskey Mini Bundt Cakes with Honey Whiskey Glaze by Stacy at Food Lust People Love
- Orange Hazelnut Bundt Cake by Zainab at Blahnik Baker
- Whole Wheat Honey Spiced Apple Breakfast Bundtlettes by Laura at The Spiced Life
Interested in learning more about us?? #BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme/ingredient. You can see all our of lovely Bundts by following our Pinterest board right here. Links are also updated after each event on the BundtBaker home page here.
If you are a food blogger and would like to join us, just send an email with your blog URL to firstname.lastname@example.org. If you are just a lover of Bundt baking, you can find all of our recipe links by clicking our badge above or on our group Pinterest board.