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Prep Time: 60 Minutes Cook Time: 15 Minutes |
Ready In: 75 Minutes Servings: 24 |
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This recipe is from Baba's Best. Buckwheat honey is used for taste as well as color. Coffee is used whether instant or any that you have left over, in the pot. It is for color also. This should be a dark cake. Ingredients:
1 cup buckwheat honey |
1/2 cup butter, room temperature |
1 cup brown sugar, packed |
4 eggs, separated |
2 1/2 cups all-purpose flour |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 teaspoon baking powder |
1 teaspoon cinnamon |
1/8 teaspoon clove |
1 cup walnuts, finely chopped (optional) |
1 cup sour cream |
1 cup coffee |
Directions:
1. Heat honey to a boil.
2. Cool honey to room temperature.
3. Beat butter and 1/2 of the sugar until light.
4. Then beat in egg yolks one at a time.
5. Add honey, then stir in sifted dry ingredients,alternately with the wet ingredients.
6. Beat the egg whites until fluffy, and fold in the remaining sugar, beat until stiff.
7. Fold egg white mixture into honey mixture.
8. Spread evenly in greased deep round 9-inch spring-form pan.
9. Baked at 325F for 50 minutes. Then lower the heat to 300F and bake for another 25 minutes.
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