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Rustic Honey Cake

When my boys were young, they couldn’t drink milk but they could have yogurt. This was a cake they could eat. And it’s one dessert that doesn’t taste overly sweet, which is always a nice change of pace. —Linda Leuer, Hamel, Minnesota
  • Total Time
    Prep: 15 min. Bake: 30 min. + cooling
  • Makes
    12 servings

Ingredients

  • 1/2 cup butter, softened
  • 1 cup honey
  • 2 large eggs, room temperature
  • 1/2 cup plain yogurt
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • Assorted fresh fruit and additional honey
  • Chopped pistachios, optional

Directions

  • Preheat oven to 350°. Grease a 9-in. cast-iron skillet.
  • In a large bowl, beat butter and honey until blended. Add eggs, 1 at a time, beating well after each addition. Beat in yogurt and vanilla. In another bowl, whisk flour, baking powder and salt; add to butter mixture. Transfer batter to prepared skillet.
  • Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool completely in pan on a wire rack. Serve with fruit, additional honey and, if desired, chopped pistachios.
  • Freeze option: Securely wrap cooled cake in foil; freeze. To use, thaw at room temperature and top as directed.

Test Kitchen tip
  • The beauty of this cake is how delicious it is all on its own, but we do recognize that some folks just can't imagine having a cake without frosting. If you're in that camp, just spread some cream cheese frosting on the cooled cake.
  • Nutrition Facts
    1 slice: 248 calories, 9g fat (5g saturated fat), 53mg cholesterol, 257mg sodium, 40g carbohydrate (24g sugars, 1g fiber), 4g protein.

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    Reviews

    Click stars to rate
    Average Rating:
    • Sophie
      May 5, 2020

      A great cake! Very moist and excellent with or without cream cheese frosting

    • pajamaangel
      May 18, 2019

      No comment left

    • Janet
      Feb 17, 2019

      This cake was wonderful. It was very simple and excellent. The magazine recommended a cream cheese frosting which I used too. 8 OZ cream cheese, 1/4 cup honey, 1 teaspoon vanilla and 1 teaspoon almond extract. I weighed the flour which is my new cake standard but did everything else exactly as written. Awesome.

    • LPHJKitchen
      Feb 2, 2019

      What a simple, yet flavorful cake! It is so versatile - could be served with fruit, a light frosting, in a trifle, etc. It is not overly sweet at all - just the right amount from the honey. The only thing I did different was use a gluten-free all purpose flour blend and baked it in a 9x9 pan. I think it would be even better in a cast iron as the recipe suggests!