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Ingredients
- 3 cups all-purpose flour
- 3 teaspoons baking soda
- 2 teaspoons cinnamon
- ½ cup (1 stick) unsalted butter room temperature
- ½ cup honey
- 1 ½ cups granulated sugar
- 2 large eggs
- 2 ½ cups unsweetened applesauce
Instructions
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Heat oven to 350 ˚F. Lightly coat baking pans with non stick spray.
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In a large mixing bowl, whisk together flour, baking soda, and cinnamon.
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In the bowl of a stand mixer, at medium-high speed, cream together butter, white sugar, and honey.
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Add eggs. Beat until combined.
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Mix in applesauce.
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Gradually add flour mixture and beat just until incorporated.
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Pour batter evenly into pans (approximately 1 cup per mini pan or three cups per loaf pan). Mini loaf pans can be placed in the oven on a cookie sheet for more even baking and easy removal.
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Bake loaf pans for 35-45 minutes and mini pans for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.
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If removing the honey cakes from the pans, cool for 10 minutes in the pans before moving them to cool completely on a wire rack.
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Once completely cool, the cooled cake should be wrapped in plastic wrap to keep it deliciously moist. Store honey cake at room temperature (or in the refrigerator) for 5-7 days.
