Product Used In This Recipe
Vanilla Bean Honey Hive Loaf Cake
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Springtime baking has never been sweeter! This vanilla bean honey loaf cake baked in our bee-autifully designed Honey Hive Loaf Pan is a simple cake infused with vanilla beans and artisinal honey for the ultimate spring dessert or breakfast treat. Enjoy a slice with coffee or tea on a sunny morning or share with family and friends at a bee-themed shower or spring gathering. No extra decoration needed!
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1/2 cup butter, softened
- 1 1/4 cups granulated sugar
- 4 large eggs, at room temperature
- 1/4 cup honey
- 1 tsp vanilla bean paste (or vanilla extract)
- 1 5-5.3 oz. container of plain Greek yogurt
Directions
Preheat oven to 350°F. Prepare the Honey Hive Loaf Pan with baking spray and use a pastry brush to evenly coat the details of the pan. In a small bowl, whisk the flour, salt and baking soda and set aside. In the bowl of a stand mixer using a paddle attachment, cream the butter and sugar on medium speed. Add the eggs and mix on low speed until thoroughly incorporated. Stir in honey and vanilla bean paste. Add flour mixture and yogurt and blend on low speed just until smooth. Pour batter into prepared pan and tap pan gently on towel on counter to settle batter and remove air bubbles. Bake 45-50 minutes or until toothpick comes out clean. Cool cake in pan for 10 minutes, then invert onto cooling rack. Cool completely before serving.
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Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1/2 cup butter, softened
- 1 1/4 cups granulated sugar
- 4 large eggs, at room temperature
- 1/4 cup honey
- 1 tsp vanilla bean paste (or vanilla extract)
- 1 5-5.3 oz. container of plain Greek yogurt
Directions
Preheat oven to 350°F. Prepare the Honey Hive Loaf Pan with baking spray and use a pastry brush to evenly coat the details of the pan. In a small bowl, whisk the flour, salt and baking soda and set aside. In the bowl of a stand mixer using a paddle attachment, cream the butter and sugar on medium speed. Add the eggs and mix on low speed until thoroughly incorporated. Stir in honey and vanilla bean paste. Add flour mixture and yogurt and blend on low speed just until smooth. Pour batter into prepared pan and tap pan gently on towel on counter to settle batter and remove air bubbles. Bake 45-50 minutes or until toothpick comes out clean. Cool cake in pan for 10 minutes, then invert onto cooling rack. Cool completely before serving.
Read Recipe Reviews
This came out perfectly! This is going to be my new “secret” signature desert I bring to parties. Im known as Mrs. Bee and I live on a bee themed school bus and one of my good friends gifted me this pan. I love that it is heirloom quality.
First time making this recipe! It is delicious! While the time frame went well beyond the 45-50 mins, which is possible due to using convection bake instead of regular bake, and the type of bread pan I have. The recipe is short and most ingredients are in your kitchen already. It’s perfect for a late night snack or with morning coffee or tea. I will definitely be making this again!
Posted by Carlie Breech
Posted by Katie
Posted by susan