Ingredients
Crumb Topping:
3/4 cup flour
1/2 cup walnuts
2 tablespoons GOLDEN BLOSSOM HONEY
1/3 cup light brown sugar
3 tablespoons butter or margerine, room temperature
1 teaspoon cinnamon
pinch of salt
Cake:
1 stick butter, room temperature
2/3 cup light brown sugar, firmly packed
1/4 cup GOLDEN BLOSSOM HONEY
2 eggs
2 teaspoons vanilla
2 cups flour
1 1/4 teaspoons baking powder
3/4 teaspoon baking soda
1 teaspoon salt
3/4 cup sour cream
Honey Tips
Honey Is Sweeter Than Sugar
Due to the high level of fructose, honey is 25% sweeter than table sugar.
Directions
Directions for crumb topping:
Place all ingredients in food processor. Pulse until mixture is well combined. Set aside.
Directions for cake:
Preheat oven to 350°.
In a bowl, cream butter, brown sugar and honey until fluffy. Add eggs and vanilla. Beat until well combined.
Stir together dry ingredients. Add to butter mixture alternately with the sour cream. Do not overbeat.
Pour half the batter into a 9-inch greased and floured cake pan. Sprinkle with half the crumb mixture. Spread remaining batter evenly over crumb mixture. Sprinkle with remaining crumbs. Bake 25 to 30 minutes, or until cake tests done.
Serves: 8
Place all ingredients in food processor. Pulse until mixture is well combined. Set aside.
Directions for cake:
Preheat oven to 350°.
In a bowl, cream butter, brown sugar and honey until fluffy. Add eggs and vanilla. Beat until well combined.
Stir together dry ingredients. Add to butter mixture alternately with the sour cream. Do not overbeat.
Pour half the batter into a 9-inch greased and floured cake pan. Sprinkle with half the crumb mixture. Spread remaining batter evenly over crumb mixture. Sprinkle with remaining crumbs. Bake 25 to 30 minutes, or until cake tests done.
Serves: 8
