Brown Butter, Tea & Honey Cake
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coltraia March 23, 2023
This was a disaster. Followed the recipe to the letter and ended up with a cake that boiled over out the loaf pan and scorched onto the cookie sheet I had (luckily) put under it. Something is fundamentally wrong with the proportions.
Emanuelle L. March 24, 2023
Hi! I’m so sorry this seems to keep happening for those that try this recipe. I am going to re-test the recipe as soon as I can and let the editors know since there really must be a typo somewhere in there!
Thanks for flagging this up.
Thanks for flagging this up.
Stevie T. September 10, 2021
At #6, it says, "If the batter is more than an inch below the top of the bread tin, pour a little bit out to prevent it overflowing." I think that it should read "*less* than an inch from the top", as by pouring out liquid you prevent overflowing. Why pour pout if you have more than an inch of margin?
Laura September 29, 2020
As you can probably guess, this cake had a rich, deep flavor, which was perfect for the beginning of Fall. Thanks to the other reviews, I decreased the amount of baking powder and baking soda to 1 teaspoon each. The cake had a decent rise and looked like it was going to boil over in the oven but never did. If I were to make the cake again, I would repeat using 1 teaspoon of baking powder and baking soda each. While the cake was a success, and while I enjoy playing around with different flavors and textures, I'm not sure that this recipe has convinced me that brown butter needs to replace oil in honey cake.
penmoon April 25, 2020
There's something amiss with this recipe. I've made it twice and it just doesn't work. The batter is super-runny and literally boils in the pan and over the sides. There is way too much leavening in this recipe--perhaps it's a misprint?
LG October 10, 2019
Made this cake for Yom Kippur break fast dinner. It not only was a huge hit but I thought the cake was really delicious and came together very easily. My one complaint (and maybe this was my doing) was that I think it had too much leavening agent in it and it really sunk in the middle because of that. That being said, once it's cut into slices its a lot less noticeable and didn't impact taste.
FrugalCat October 10, 2019
I made this and put it in silicone muffin molds- like honey cake cupcakes. I put sliced blanched almonds on top, because that's what the bakery of my youth put on its honey cakes. They were delicious, but I noted that they didn't disappear immediately, as usually happens with baked goods in my house. Upon asking my husband about this, he replied "Honey cake? I thought they were bran muffins so I didn't touch them!"
cindymstec October 5, 2019
did anyone try this and end up with a very runny batter which boiled over in the oven? I withheld a cup of the liquid, and still came out like a baked pudding/pancake. I think if the flour were increased to 3 cups it might be better.
Debbie C. September 11, 2021
I also withheld a cup of liquid. The cake came out fine but what a waste of a cup of precious ingredients
Katie H. September 30, 2019
Oven temp is wrong. 170C is about 340F, not 240F. I set the oven to 240F and got honey cake soup.
Eric K. October 1, 2019
Hi Katie, I'm so sorry for the error. Correct, it should say 340°F, not 240°F; thank you for catching the typo.
Katie H. October 1, 2019
I put it in for 40 minutes more at 340F and it turned it right around! Its delicious.
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