Honey Spiced Morning Cake

Side angle view of a spice of honey spiced cake.

Honey Spiced Morning Cake is a lightly spiced moist cake that you can eat for breakfast. But don't worry, just because it is called morning cake doesn't mean that you can eat it at any time of the day.

5 from 1 vote

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Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: Honey spiced cake, honey spiced morning cake

Prep Time: 15

Cook Time: 30

Servings: slices

Calories: 304kcal

Author: Dawn Yucuis

Ingredients

2 cups flour
1/2 cup sugar
2 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon cardamon
1/2 cup butter melted
1/2 cup honey
1/2 teaspoon vanilla
1/2 cup milk
2 eggs

Frosting

2 tablespoons melted butter
1 cup powder sugar
1/4 teaspoon vanilla
2 - 3 Tablespoons heavy cream

Instructions

Preheat oven to 350 degree F. Grease a 9-inch spring-form pan.
In another bowl combine the flour, sugar, and spices.
In a small bowl melt the butter. Once the butter is melted add the eggs, honey, vanilla, and milk stir the ingredients until combined.
Add the egg mixture to the dry ingredients and mix with a wooden spoon until combined.
Pour into the prepared spring-form pan and place into the preheated oven. Bake for 25 to 30 minutes or unit a toothpick inserted comes out clean.
Remove from the oven and cool completely on a cooling rack. While the cake is cooling prepare the frosting.
Place the butter in a small saucepan. Heat over medium-low heat until the butter is lightly brown, stirring constantly so that the butter does not burn.
Remove from heat and add the powdered sugar, and vanilla, Gradually add the heavy cream until you have the consistency for drizzling. Continue to beat by hand until the frosting is smooth and creamy.

Notes

Make sure to use ingredients that are at room temperature.
Use a wooden spoon to mix the dry and wet ingredients together. Make sure not to overbeat the cake. Mix until the ingredients are combined.
If you don't have a springform pan you can use a 9-inch cake pan.
This cake can be stored on the counter in an airtight container for 2 to 3 days.
This cake freezes well. Make sure to freeze in an airtight container.

Nutrition information is an estimate and may vary with the brands of ingredients used.

Nutrition