Nut-Studded Honey Cake
A moist, tender cake sweetened with honey and packed with crunchy pecans and walnuts. Perfect for dessert or a sweet snack.
- Total time
- 50 min
- Servings
- 8
- Calories
- 380
- Protein
- 6g
Ingredients
- 1.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- ½ teaspoon salt
- ½ cup butter
- ¾ cup honey
- 2 large eggs
- ½ cup milk
- 1 cup mixed nuts (pecans and walnuts)
Instructions
- 1
Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan or line with parchment paper.
- 2
In a medium bowl, whisk together the 1.5 cups flour, 1.5 tsp baking powder, and 0.5 tsp salt.
- 3
In a large bowl, cream the 0.5 cup butter and 0.75 cup honey until light and fluffy, about 3 minutes. Beat in the 2 eggs one at a time.
- 4
Add the flour mixture to the butter mixture alternately with the 0.5 cup milk, starting and ending with flour. Mix until just combined; do not overmix.
- 5
Fold in the 1 cup mixed nuts. Pour batter into prepared pan and smooth the top.
- 6
Bake until a toothpick inserted in the center comes out clean, about 35-40 minutes. Let cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Tools you’ll need
- 9-inch round cake pan
- mixing bowls
- whisk
- electric mixer (or hand mixer)
- spatula
- toothpick
- wire rack
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