Wednesday, 9 May 2012

Whole Wheat and Honey Nut Bundt Cake

Earlier this month we made the Honey and Walnut Cake from the Cake Keeper Cakes by Lauren Chattman, for our Bakealong # 23 and it was a smash hit at my household. Encouraged by the response, I decided to make another honey-walnut cake featured in the same book.

According to Ms. Chattman- Here is a wholesome-tasting cake with good whole-wheat flavour. A honey-buttermilk-caramel glaze gives it country character.
Well she more or less summed it up for me :D. Taste wise, I liked this one better as compared to the previous Honey and Walnut Cake. It has a beautiful crunchy nutty filling in the middle which is enveloped in a lovely buttery textured cake and the brown sugar in it helps to achieve a perfect golden-brown crust. Although we are using whole-wheat flour, it doesn't compromise the texture or volume of the cake. The cake rose beautifully and it was not at all fudgy.

Whole-Wheat and Honey-Nut Bundt Cake
Adapted from Cake Keeper Cakes by Lauren Chattman
(Refer Conversions)
For the Filling
1/2 cup (60 grams) all purpose flour
2 tablespoons unsalted butter, softened
1 teaspoon ground cinnamon
1 1/4 cups walnuts, coarsely chopped
1/2 cup (120 ml) honey

For the Cake
1 cup (240 ml) buttermilk
2 large eggs (I used 3 medium eggs)
1 teaspoon vanilla extract
1 1/3 cup (150 grams) all purpose flour
2/3 cup (75 grams) whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (115 grams) unsalted butter, softened
1 cup (200 grams) packed brown sugar

For the Glaze
1/4 cup (55 grams) granulated sugar
1/4 cup (60 ml) honey
1/4 cup (60 ml) buttermilk
1/2 teaspoon vanilla extract


Combine flour, butter and cinnamon in a medium sized bowl until crumbly. Stir in the nuts and honey and set aside.

Preheat the oven to 177 degree Celsius. Grease a 12 cup (10.2 x 10.2 x 3.6 inches) bundt pan and dust with flour. Set aside.
In  a large measuring cup, whisk together the buttermilk, eggs and vanilla. In a medium bowl, whisk together the all purpose flour, wheat flour, baking powder, baking soda and salt.
In a large mixing bowl, beat the butter and brown sugar on a medium high speed until creamy and fluffy (about 5 minutes).  Turn the speed on low and add 1/3 of the flour mix and beat until incorporated. Add 1/2 the buttermilk mixture. Repeat, alternating flour and buttermilk mixtures and ending with the flour mixture, scraping down the sides of the bowl between additions. Beat on high for 1 minute.
Scrape 1/2 of the batter into the prepared pan. Spoon the filling over the batter. Scrape the remaining batter into the top of the pan and smooth with a spatula. Bake for 40-45 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove from the oven and let the cake cool in the pan for 5 minutes, then invert it onto a wire rack to cool completely.

In a small saucepan, combine the sugar, honey and buttermilk and bring to a boil. Turn the heat to medium low and cook, stirring occasionally, until the glaze is caramel coloured (7-9 minutes). Remove from the heat, stir in the vanilla and let cool for 10 minutes. Pour the warm glaze over the cake, letting it drip down the sides. Let stand until the glaze is set, about 1/2 hour. Slice and serve.
Store uneaten cake, wrapped in plastic, at room temperature up to 3 days.

Enjoy it with a scoop of vanilla or butter scotch ice cream!!

I m sending this to the AlphaBakes Challenge, where the alphabet of the month is "H", hosted by the wonderful and very creative Ros from The More Than Occasional Baker and her equally talented friend Caroline (who is currently hit by the macaron mania :D ) from the Caroline Makes .



  1. Cake looks incredible and the flavour combination is lovely..:))
    First time here and glad to follow you..
    Do visit my blog sometime..:)

    1. Thanx Revathi for stopping by. heading to your blog right away :D

  2. Oh my! This cake look so good & lovely! Love the pieces of walnuts in the cake! Well , honey is also my weakness!! Come to think of it, I kinda have quite a lot of weakness when it comes to cakes! LOL Great entry for Alphabakes. I'm making mine tomorrow! hehehe Have a lovely day, Anuja!

  3. This looks lovely! I might have to invest in a bundt tin, I love how you almost end up with a ball of cake when you slice it! Thanks for entering it into Alphabakes :-)

  4. Thanks for entering this to AlphaBakes - a really lovely entry. Your cake looks so moist and delicious. I think the second cross section photo looks like a happy smiley face :)


Thank you so much for taking the time to comment! Happy baking! :)

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