It’s been snowing for the better part of three days. Or maybe two. I can’t remember. It feels like weeks. If there was ever a reason for cake, I think consecutive days of snowfall qualifies.
Also, I really like the idea of baking a treat on Sundays. A special kick-off (or end…depending on how you look at it) to the week. So, happy Sunday, let’s eat cake.
salted honey maple skillet cake
only slightly adapted from here
- 2 1/2 C all purpose flour
- 2 t baking soda
- 1/2 t baking powder
- 1 t salt
- 1 C butter, room temperature
- 1/2 C honey
- 1/2 C maple syrup
- 3/4 C sugar
- 3 eggs
- 1/2 C strong brewed coffee, cold
- 2 tablespoons plain greek yogurt
salted honey maple topping
- 1/4 C honey
- 1/4 C maple syrup
- 2 T coffee
Preheat oven to 350. Rub a cast iron skillet with some butter and set aside.
In a mixer, beat butter for a minute or two, then add the honey, maple syrup, and sugar. Beat for 3-5 minutes, until light and fluffy. Add eggs one at a time, beating well after each addition
Add half the flour mixture, and mix until combined. Add the coffee, and mix until combined. Add the remaining flour and mix until combined. Add the sour cream and beat the batter for a minute, until smooth.
Pour/scoop the batter into the prepared pan, and smooth the top.
Bake cake for 40-50 minutes, until a toothpick comes out clean. Let cool While the cake is still warm, pour the warm honey mixture over the top. Sprinkle with salt and enjoy!