*AFTERNOON HONEY CAKE*
Feeling pretty fancy over here, so I whipped up a honey cake. To be consumed late afternoon, while sitting in a rocking chair on the porch. I've never just "whipped up" anything in my life, but this recipe makes me feel like I really have it all together. Plus it's delicious, tastes like beautiful honey and will be so nice with a dollop of that rhubarb compote we all have left over.
* 2 1/2 cups all-purpose flour, sifted
* 2 tsp baking powder
* 1/2 tsp sea salt
* 3/4 cup melted coconut oil, cooled
* 1 cup Gibbs honey
* 1/2 cup whole milk (or sub with oat milk to make it dairy free)
* 3 eggs
* 1 tbsp vanilla extract
* powdered sugar for dusting
BONUS: whipped cream or jam or left over strawberry rhubarb compote for dolloping
Preheat the oven to 325 degrees. Grease and flour a 9×9 pan or round spring form pan
Sift the flour, then stir together the dry ingredients (flour, baking powder, salt) in a medium mixing bowl.
Whisk together the oil, honey, vanilla, eggs, and milk in a separate bowl. When the liquid ingredients are well-blended, pour the wet ingredients into the dry ingredients. Stir just until combined. Pour the cake batter into the prepared pan.
Bake in preheated oven for 45-50 minutes, until baked through. Remove from oven and let cool.
Dust, dollop, enjoy!