Honey Cakes

Honey Cakes

StreuselStrudel and I are headed to the TasteMaker Conference in Salt Lake City in 2 short weeks!!  We are super excited to see each other and hang out with our great friend, Erica!  Since we’ll be enjoying all that Salt Lake City has to offer and in honor of the beautiful state of Utah, we thought we’d bring you honey recipes this month.  First up, Honey Cakes.  Stay tuned this month for posts about our adventures in SLC.


Why honey recipes?  In honor of the beehive state!

The Utah state seal has a beehive front and center and its presence in the seal comes from a long history dating back to 1848.  A beehive swarming with bees is even on the state flag.  I lived in Utah in my early childhood and can still remember seeing large beehive sculptures outside the State Capitol.

The reason for the beehive symbolism in Utah?  The early pioneers of Utah adopted the beehive as their symbol because the bee is industrious and “works hard and tirelessly, not for himself, but for the swarm…He works in complete cooperation, and without dissension, with his fellow bees!”

I like bees and even more so I like honey so join us this month in some tasty ways to use honey.  The honey cakes get all their sweetness from the honey although there is a little streusel in their for crunch.

Local honeyAdapted from King Arthur Flour’s Honey Cake recipe, I turned their cake into mini cakes in a muffin pan with some streusel topping.

Admittedly, these honey cakes don’t look that pretty but OH MY are they tasty!  Buttery and tender and full of honey flavor.  The addition of the streusel topping is a must in my opinion.  It adds to the great texture of this cake!

I used a friend’s local honey that I bid on at a 4-H silent auction and won, it comes from Lyons, Colorado.


Ooey Gooey Honey Cakes

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Honey Cakes

  • Author: adapted from King Arthur Flour by Streusel
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 12 mini-cakes 1x


2 c. all-purpose flour

1/2 t. baking soda

1/2 t. salt

3/4 c. unsalted butter, room temperature

1 c. honey

3 extra large eggs (I used duck eggs)

1/4 c. sour cream

1 c. streusel topping (leftover from this recipe, stored in the refrigerator)

1/3 c. honey for topping the muffins before baking


  1. Pre-heat the oven to 325 degrees fahrenheit and place 12 muffin liners in a muffin tin.
  2. Combine the flour, baking soda and salt and set aside.
  3. Add the butter and honey into the bowl of stand mixer and with the paddle attached, beat on medium high until combined.  
  4. Add in the eggs and beat until combined.
  5. Add in the flour mixture and beat until combined.
  6. Finally add in the sour cream and beat until combined.
  7. Fill each muffin cup half full with this batter, add about a tablespoon of streusel to each one and flatten with a spoon.
  8. Add more batter and streusel again (I may have added a little too much because the cakes oozed over the edges).  
  9. Flatten slightly and then add a little dollop of honey.
  10. Bake for 20 to 25 minutes or until golden brown.
  • Category: breakfast
  • Cuisine: tender muffins

Streusel and Honey

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