This delightful honey cake is a twist on the classic recipe, offering a moist and flavorful treat perfect for any occasion.
Preheat your oven to 180°C (375°F) and grease a ring cake tin.
Greasing the tin ensures the cake releases easily after baking.
In a large mixing bowl, combine the self-raising flour, granulated sugar, and ground cinnamon.
Mixing the dry ingredients evenly distributes the cinnamon flavor.
In another bowl, whisk together the unsalted butter (melted), large eggs, natural honey, and full-fat sour cream until smooth.
Ensure the butter is slightly cooled before mixing to prevent cooking the eggs.
Pour the wet mixture into the dry ingredients and gently fold until just combined.
Avoid overmixing to keep the cake light and tender.
Transfer the batter into the prepared cake tin and smooth the top.
Tap the tin gently on the counter to remove air bubbles.
Bake in the preheated oven for 30 minutes or until a skewer inserted into the center comes out clean.
Check the cake a few minutes before the suggested time to avoid overbaking.
Allow the cake to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
Cooling in the tin helps the cake set and prevents it from breaking.
Serve the cake as is or with a drizzle of honey on top for extra sweetness. Enjoy!
A dollop of whipped cream pairs wonderfully with this cake.
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