Lewis County Recipes: Rustic Honey Cake

My favorite season of the year is just around the corner, and I look forward to all the wonderful things Fall represents: pumpkins, apple cider, candied apples, cozy sweaters, brilliant foliage, crisp air, hayrides, and of course, delicious food.

I love this cake for its simplicity, and the fact that most ingredients are already in the pantry. The cast iron skillet gives this cake a rich, crisp texture, and rustic display.

This cake is delicious topped with figs, berries, and chopped pistachios, whipped topping, or a simple cream cheese frosting made with honey that takes this cake to the next level.

I love cinnamon, so I add it to the frosting. I also like to add a little orange zest on top once the cake has cooled. Enjoy!

Ingredients

1/2 cup butter, softened

1 cup honey

2 large eggs, room temperature

1/2 cup plain yogurt

1 teaspoon vanilla extract

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

Assorted fresh fruit and additional honey

Chopped pistachios, optional

Directions

Preheat oven to 350°. Grease a 9-in. cast-iron skillet.

In a large bowl, beat butter and honey until blended. Add eggs, one at a time, beating well after each addition. Beat in yogurt and vanilla. In another bowl, whisk flour, baking powder and salt; add to butter mixture. Transfer batter to prepared skillet.

Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool completely in pan on a wire rack. Serve with fruit, additional honey and, if desired, chopped pistachios.

Freeze option: Securely wrap cooled cake in foil; freeze. To use, thaw at room temperature and top as directed.

Simple Cream Cheese Frosting

Ingredients

1 package (8 ounces) cream cheese, softened

1/2 cup butter, softened

2 teaspoons vanilla extract

1/8 teaspoon salt, optional

3-3/4 to 4 cups confectioners' sugar

Directions

In a large bowl, beat cream cheese, butter, vanilla and, if desired, salt until fluffy. Gradually beat in enough confectioners' sugar to achieve desired consistency. Store in the refrigerator.

Recipe by: Sharon Lugdon, Greenbush, Maine
Photo by: Taste of Home