Honey Cake, revisited

The Honey Cake we made the other week screamed Easter to me.  It was also the perfect excuse to try to revamp it a bit.  This time around I nixed the pineapple and macerated just strawberries, and used the juice they made to pour over the finished cake instead of using orange juice.   I also took out the nuts and replaced that with 1/4 cup sour cream mixed in with about 1 Tbs of white grits.  The end result was a more even flavor, and JGL even said he liked this one better.  It’s certainly a keeper!

Honey Cake with Berries and Cream, Take Two
Adapted from BHG, April 2012 pg 180
2 Tbsp honey, divided
2 Tbsp Balsamic Vinegar
2 pints strawberries sliced
1 cup all purpose flour
1/2 cup cornmeal
1/4 cup sour cream mixed with 
1 TBS white hominy grits
2 tsp baking powder
1/2 tsp salt
1/2 cup butter, softened
3/4 cup honey
2 eggs
1/2 cup milk
1/2 cup cream cheese
1 cup whipping cream
2 Tbsp honey, divided
Preheat oven to 325. Butter and flour a 9 by 1 1/2 round cake pan.
Combine strawberries in a bowl and stir in the 2 Tbsp of honey and balsamic vinegar. Set aside and let macerate while you make the cake.
In a medium bowl combine flour, cornmeal, sour cream/grits mixture, baking powder and salt; put to one side. In a large bowl beat butter for 30 seconds. Add 1/2 cup of the honey and beat into butter until nice and fluffy. Slowly beat in eggs, one at a time. Add 3/4 of the flour mixture and mix until it just barely comes together. Add milk and remaining flour mixture and fold in with a spatula until combined (being careful not to over mix). Pour batter into prepared pan and bake for 30-35 minutes (in my oven it took more like 45-50 minutes to get it to set).
When cake is finished and has cooled in the pan for about 5 minutes, remove from pan and place on your cake plate. Poke cake with a toothpick to create multiple holes on the top, then brush on the juice from your strawberries so it absorbs into the cake. Set cake aside to cool completely.
Just before serving, create topping. Combine cream cheese and 2 Tbps of honey, beat on high for 30 seconds. Add whipping cream and beat until soft mounds form. Spoon cream onto cake, and then top with fruit.

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