Raspberry Honey Cake With Raspberry Sauce

Recipe for Raspberry Honey Cake With Raspberry Sauce
Becky Luigart-Stayner



2 cups honey
1 cup (2 sticks) unsalted butter, softened
2 teaspoons vanilla extract
6 large eggs
2 cups whole wheat flour
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup plain yogurt
1/2 cup sour cream
1 tablespoon grated lemon zest
2 cups raspberries
1/4 cup chopped blanched almonds


For cake: Preheat oven to 350ºF. Grease and flour a 10-inch tube pan.

In a bowl, cream honey and butter until light. Add vanilla and eggs, beating well after each addition.

In a separate bowl, combine flours, baking soda, and salt. Sift dry ingredients into creamed mixture alternately with yogurt and sour cream, beating after each addition. Fold in lemon zest, raspberries, and almonds. Pour into prepared pan. Bake for 45 to 55 minutes, or until cake pulls away from the side of the pan. Cool on a rack for 10 minutes before inverting onto a serving plate.



10 servings

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