1 ⅓ cup all purpose flour
1 teaspoon baking powder
1 teaspoon salt
¾ cup sugar
4 large egg yolks at room temperature
1 large egg at room temperature
½ cup heavy cream at room temperature
2 teaspoon vanilla bean paste
1 stick & 3 tablespoon butter at room temperature
¼ cup Hatch Hot Honey warmed up and diluted with 2 tablespoon hot water
Preheat oven to 350F and butter and flour a 8.5×4.5 inch baking pan and set aside.
In a medium bowl, whisk the egg yolks, egg, heavy cream, and vanilla.
In a stand mixer bowl, sift the flour, baking powder, salt. Add in the sugar and mix until incorporated (about 20seconds). Add in the softened butter and half of the egg mixture and beat on medium low until incorporated (about 3 minutes.) Increase the speed to medium high and beat for another 3 minutes in order to get a thick and airy cake batter. Lower the speed again and add the remainder of the egg mixture and gently mix until incorporated (about 2 minutes)
Pour the batter into the prepared baking pan and bake for 35-45 minutes. The cake is ready when it no longer jiggles in the center, has a golden-brown top, and a wooden skewer comes out clean when inserted in the center.
5 minutes before pulling out your tea cake loaf, prepare the honey syrup. Mix the honey and water in a small bowl, and mix until you get a smooth syrup. Brush the top of the loaf with the honey syrup immediately after pulling it out.
Allow the cake to cool down for 20 minutes before running a spatula around the edges, pulling it out and letting it cool down on a wire rack for another 20 minutes.
Click here for Hatch Hot Honey