When it snows. I bake. Okay, okay. In all honesty, I planned on making this Honey Tea Loaf Cake long before there was confirmation of snow in the forecast. But, it was a really nice treat to get to enjoy on a frosting winter' morning. And goodness gracious is it frosty today! Seriously. We have the coldest ‘high’ temperature on record today in Austin.

This Honey Tea Loaf Cake is… amazing. The pictures just don’t do it justice. The texture is very much so akin to a pound cake in that it’s dense, moist, and also somehow light. This loaf cake is par-baked before being finished off baking with a honey drizzle soaking into the loaf. The end result is this delicious cake with a natural line of honey ‘filling’.

I lightened this loaf cake up by subbing in some natural sweetener (stevia, monk, splenda, etc.) for most of the sugar. I also swapped half of the heavy cream for an unsweetened almond milk, and it still ended up being one of my new favorite loaf cakes.

All in all, this Honey Tea Loaf Cake is going to become a staple around here. I served mine as a breakfast treat with fresh berries and other fruits.

Honey Tea Loaf Cake

Yield: 12

Author: The Skinny Fork (Amanda Plott)

Prep time: 15 MinCook time: 35 MinInactive time: 15 MinTotal time: 1 H & 4 M

A tasty loaf cake that is soaked with honey and is perfect when paired with a warm cup of tea.

Ingredients

1 1/3 C. Flour
1 Tsp. Baking Powder
1 Tsp. Salt
1/2 C. Natural Sweetener (Stevia, monk, etc.)
1/4 C. Sugar
4 Egg Yolks, At Room Temp.
1 Whole Large Egg, At Room Temp.
1/4 C. Heavy Cream
1/4 C. Unsweetened Almond Milk
2 Tsp. Vanilla Extract
3/4 C. Butter, At Room Temp.
1/4 C. Honey
2 Tbsp. Water

Instructions

Preheat the oven to 350 degrees F. and lightly coat the inside of a 8x4" or 9x5" loaf pan with non-stick baking spray; set aside.
In the base of a stand mixer, sift together the 1 1/3 C. flour, 1 Tsp. baking powder, and 1 Tsp. salt.
Add in the 1/2 C. sweetener and 1/4 C. sugar and whisk until well combined.
In a medium bowl, beat together the 4 egg yolks, 1 egg, 1/4 C. cream, 1/4 C. almond milk, and 2 Tsp. vanilla.
Add the 3/4 C. butter and half of the egg mixture to the flour mixture and beat ad a medium-high speed for about 3 minutes to create a thick and airy batter.
Lower the speed and add in the remaining half of the egg mixture and mix gently until just incorporated.
Pour the batter into the prepared loaf pan and place in the oven to bake for 35-45 minutes or until browned on the top and the center is set.
About 5 minutes before the loaf cake is done, mix together the 1/4 C. honey with 2 Tbsp. water.
Brush or drizzle the mixture over the loaf cake and continue to bake for the remaining 5 minutes.
Once done, remove from the oven and allow to cool for at least 15 minutes before transferring to a wire rack to continue cooling.
Slice into 12 pieces and enjoy right away or store in an air-tight container for 3-5 days!

Calories

237.08

Fat (grams)

15.40

Sat. Fat (grams)

9.13

Carbs (grams)

22.06

Fiber (grams)

0.40

Net carbs

21.65

Sugar (grams)

11.08

Protein (grams)

3.16

Sodium (milligrams)

336.48

Cholesterol (grams)

113.12

Nutritional Claims: Low Potassium • Kidney Friendly • Vegetarian • Pescatarian • Peanut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free •Lupine Free • Mollusk Free • Alcohol Free • Kosher