Whipped Honey Loaf Cake
This whipped honey loaf cake is made with finely milled Caputo "00" Baking Flour, creating a soft, delicate crumb. Sweetened with honey and topped with fresh honey whipped cream and berries, it offers a perfectly balanced flavor. It's an ideal springtime breakfast, dessert, or afternoon treat.
- Yield: 1 9x3 Loaf
- Prep Time: 15 min
- Cook Time: 45 min
Ingredients
Instructions
- Preheat the oven to 350°F. Lightly grease or line a loaf pan with parchment paper.
- In a medium bowl, whisk together the Caputo "00" Baking Flour, salt, and baking soda.
- In a large bowl, cream the softened butter and sugar until light and fluffy (using a stand or hand mixer if preferred). Add the eggs one at a time, mixing well after each addition.
- Mix in the honey and vanilla, then add the milk and sour cream, stirring until smooth.
- Gradually add the dry ingredients to the wet, mixing just until combined. Do not overmix.
- Pour the batter into the prepared pan and smooth the top. Bake for 45 minutes, or until a toothpick inserted in the center comes out clean, and the loaf is dark golden brown.
- While baking, prepare the honey whipped cream. Beat the cold heavy cream until slightly thickened, then add the honey and vanilla. Continue whipping to soft to medium peaks. Do not overwhip. Refrigerate until ready to serve.
- Let the loaf cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before serving.
- When ready to serve, top with honey whipped cream, fresh blackberries, edible flowers, and a drizzle of honey!
Notes
- This loaf cake is best served at room temperature with cold honey whipped cream.
Products Used In The Recipe
About the Chef
Meet Tori Messinger
Tori Messinger is not only our Sales and Marketing Coordinator, but also a Master Pasta Maker. Before joining the Orlando Foods team, she studied the business behind food at the Institute of Culinary Education in New York City, where she graduated with a secondary degree in Culinary and Restaurant Management.
Afterward, she traveled to Parma, Italy, to perfect the art of pasta making at the Alma Culinary Institute. There, she immersed herself in all forms of Italian pasta, studying under some of Italy's most award-winning chefs. Tori learned the intricate techniques behind both dry and fresh pasta, as well as traditional Italian gastronomy.
With her extensive experience, Tori brings a wealth of knowledge about pasta dough to our team. She continues to collaborate with fellow Orlando Foods chefs, developing innovate recipes and learning from the best in the industry.