Glazed Brown Butter Honey Cakes
These cakes rely on the deep, nutty flavor of browned butter to create a dessert that tastes far more complex than the 10-minute prep time suggests.
Ingredients
For the Cake:
1 cup (225g) Unsalted Butter: To be browned.
¾ cup Granulated Sugar: Provides structure and sweetness.
¼ cup Honey: Adds moisture and a distinct floral depth.
2 Large Eggs: At room temperature for better emulsification.
1 tsp Vanilla Extract: Enhances all the other flavors.
1 ½ cups All-Purpose Flour: The base of the cake.
1 tsp Baking Powder: For a perfect, airy rise.
½ tsp Salt: Balances the sweetness of the honey.
½ cup Whole Milk: Keeps the crumb tender.
For the Honey Glaze:
¼ cup Honey: The star of the glaze.
2 tbsp Water: To thin the glaze to a pourable consistency.
A pinch of Salt: To cut through the sugar.
Instructions
1. Brown the Butter
In a medium saucepan, melt the butter over medium heat.
Continue cooking, whisking occasionally. The butter will foam, then clear, and finally begin to turn golden brown with small dark specks at the bottom.
Once it smells nutty and looks like toasted hazelnuts, remove it from the heat immediately and pour into a heat-proof bowl to stop the cooking. Let it cool for 5 minutes.
2. Mix the Batter
Preheat your oven to 350°F (175°C). Grease individual foil baking tins or a standard muffin tin.
In a large bowl, whisk the browned butter with the sugar and honey until well combined.
Add the eggs one at a time, whisking well after each, then stir in the vanilla extract.
In a separate bowl, sift together the flour, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with the milk. Stir until just combined—do not overmix, or the cakes will be tough.
3. Bake
Divide the batter evenly among the prepared tins, filling them about two-thirds full.
Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean and the tops are a deep golden brown.
4. Glaze and Finish
While the cakes are baking, whisk the honey, water, and salt in a small bowl.
As soon as the cakes come out of the oven, brush the warm glaze generously over the tops. The warmth allows the glaze to soak into the top layer, creating a sticky, delicious crust.
Let the cakes cool in the tins for at least 10 minutes before serving.
Pro-Tip
For a dinner party presentation, serve these warm with a dollop of unsweetened whipped cream or a small scoop of vanilla bean ice cream to balance the richness of the honey.
