Honey and vanilla cake

Delightfully sweet and fragrant.

  • 1 hr 5 mins cooking
  • Serves 12
  • Print
With the added sweetness of honey and fragrant vanilla bean this sour cream cake is delightfully dense and flavourful teatime treat.


Honey and vanilla cake
  • 150 gram butter, melted then cooled
  • 1 vanilla bean
  • 1/2 cup (175g) honey
  • 3 eggs
  • 3/4 cup (180g) sour cream
  • 1 2/3 cup (250g) self-raising flour
  • 2/3 cup (150g) caster sugar
  • 2 teaspoon icing sugar


Honey and vanilla cake
  • 1
    Preheat oven to 180°C. Grease deep 20cm round decorative fluted cake pan.
  • 2
    Split vanilla bean lengthways and scrape seeds into large bowl. Add butter, honey, eggs and sour cream; whisk until combined.
  • 3
    Sift flour and caster sugar over honey mixture and stir until just combined.
  • 4
    Pour mixture into pan. Bake cake 30 minutes. Cover cake loosely with foil, bake a further 30 minutes. Remove foil; bake about a further 5 minutes or until a skewer inserted in centre comes out clean. Cool cake in pan.
  • 5
    Turn cake onto serving plate and dust with sifted icing sugar.

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