Whole Wheat Honey Cake

1 1/4 cups sifted cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup white whole wheat flour
1/2 cup (1 stick) unsalted butter
1 cup honey
2 large eggs
1/2 cup buttermilk

2 tablespoons soft unsalted butter
1 tablespoon honey

Position rack in the lower third of the oven and heat to 350°F.  Butter a 9-inch fluted ring pan, dust the pan with all-purpose flour, invert, and tap to remove excess.

To make the cake: Sift together the cake flour, baking powder, baking soda, salt, and nutmeg.  Stir in the whole wheat flour, mixing thoroughly with a wire whisk.  Set aside.

Cut the butter into 1-inch pieces and place in the large bowl of an electric mixer fitted with the paddle attachment; soften on low speed.  Increase the speed to medium-high and cream until smooth and light in color, about 1 1/2 to 2 minutes.  

Gradually add the honey, taking about 1 minute to blend it in well.  Continue beating for about 2 minutes longer, scraping the sides of the bowl occasionally.  

Add the eggs, 1 at a time at 1-minute intervals, scraping the sides of the bowl as necessary.

Reduce mixer speed to low.  Add the dry ingredients alternately with the buttermilk, dividing the flour mixture into three parts and the liquid into two parts, beginning and ending with the flour.  Mix just until incorporated after each addition.  Scrape the sides of the bowl and mix for 10 seconds later.

Spoon the batter into the prepared pan and smooth the surface with the back of a spoon.  Center the pan on the rack and bake in the heated oven for 40 to 45 minutes, or until the cake is springy to the touch and begins to come away from the sides of the pan.  A toothpick inserted into the center should come out dry.

Remove the cake from the oven and set the pan on a cake rack to cool for 20 minutes.

To make the glaze: Blend the honey into the softened butter until smooth.  After 20 minutes, invert the cake onto the rack and carefully remove the pan.  Immediately brush the hot cake with the glaze, using a soft brush, and continue to cool to room temperature.  When the cake is completely cool, transfer to a cake platter.

Store the cake at room temperature under a glass cake dome or in an airtight container for up to 7 days.


From Great Cakes by Carole Walter with some changes