If you read this blog, you’ve met our CQO-OT (Chief Quality Officer and Official Taster), Juliet, many times before. Juliet is a 7-pound rescue Yorkie who brightens everything about our world here at Blue Cayenne.
Last week, King Arthur Baking’s Facebook page featured a post that asked readers to post photographs of their beloved pets and then proceeded to match the photo of the pet with a KAB recipe. Couldn’t resist that one, so up it went–a glamour shot of Sweet Juliet.
As it turned out, one of the first replies I got to the post was from one of those Internet creeps who asks you to reply to them privately on Messenger. Didn’t happen, of course, (Blue Cayenne’s editor wasn’t born yesterday, after all) and, bless them, KAB promptly removed the post. Geesh! The weirdos are everywhere—even on a recipe site.
But back to the post-your-beloved-pet photo KAB promotion…
The people at King Arthur Baking matched Juliet with King Arthur Baking’s Honey Cake–a really good match for her, I thought, because (of course) I think the sun rises and sets with this little honey of a dog and the cake is a beauty, too.
Here is the King Arthur Baking recipe link: King Arthur Baking Honey Cake.
Here is the recipe as I prepared it in my kitchen.
Honey Cake
Ingredients
- 1 C. sliced almonds
- 1 1/4 C. whole wheat flour (I used white whole wheat)
- 3/4 C. all-purpose flour
- 1/2 t. baking soda
- 1/2 t. salt
- 12 T. unsalted butter (room temperature)
- 1 C. honey
- 4 large eggs (room temperature)
- 1/4 C. sour cream (or yogurt-I used sour cream)
Directions
- Step 1 Preheat oven to 325 degrees F.
- Step 2 Prepare a 9-inch round baking pan by greasing it with butter. Then, sprinkle 3/4 C. of the sliced almonds on the bottom of the pan. Set aside.
- Step 3 Add flours, baking soda and salt to a bowl and whisk. Set aside.
- Step 4 Add butter, honey and eggs together in a separate large bowl. Mix. (I used the bowl of my stand mixer and the paddle attachment for this step.) Once these ingredients are mixed, mix in flour mixture from step 3. Then, add and mix the sour cream and reserved almonds into the mixture until all the ingredients are evenly moistened.
- Step 5 Spoon the batter into the pan covering the almonds on the bottom of the pan.
- Step 6 Bake for 50 minutes. The cake will be done when you can insert a toothpick into the center of the cake and it comes out clean. Set the baked cake on a rack and let it cool for about 15 minutes. Invert the cake onto a serving plate.
- Step 7 Dust the top of the cake with a bit of powdered sugar. Top with some pretty raspberries.
- Step 8 Serve and enjoy, sending good vibes to Sweet Juliet, of course.
