addthis

Tuesday, December 12, 2017

HONEY CINNAMON MALT CAKE





This Honey Cinnamon Malt Cake is like a vanilla malt milk shake + honey bun + cinnamon roll all magically turned into a cake! Yeah, total magic. I made the cakes with malted milk powder to give them the unique malty, milkshake taste. Once the cakes cooled, I soaked them in Aunt Sue's Raw & Unfiltered Honey. I chose to use the honey as a cake soak vs. incorporating it in to the cake because the flavor really shines this way. Also, it looks extra tempting to see the honey when the cake is sliced. Finally the cake is filled and frosted in a cinnamon buttercream. Hello, cinnamon roll deliciousness!


You need to know...
*The malted milk powder is available in most grocery stores. Look in the baking area or the hot drink area.
*Depending on how much you want to soak your cakes, you may not use all of the honey soak. I like mine super soaked...so I used it all.
*The photos are of this recipe baked in 6" pans. I wanted a tall cake and some extra layers. If you want to make six 6" layers you may need to adjust the baking time down a tiny bit.

HONEY CINNAMON MALT CAKE

Ingredients
Cake
490g (3 1/2 c) all-purpose flour
1 1/2 tbsp baking powder
1 1/4 tsp salt
40g (1/3 c) malted milk powder
500g (2 1/2 c) granulated sugar
255g (1 c + 2 tbsp) unsalted butter, room temperature
4 eggs, large, room temperature
1 egg white, large, room temperature
340ml (1 1/4 c + 3 tbsp) milk, room temperature
1 tbsp vanilla extract
1 tsp almond extract
Honey Soak
113g (1/2 c) Aunt Sue’s Raw & Unfiltered Honey
1 tbsp water
Cinnamon Buttercream
226g (1 c) unsalted butter, room temperature
1/2 tsp salt
1/2 tsp white vinegar
1 tsp vanilla bean paste or extract
1 tbsp cinnamon
1/2 tsp nutmeg
906g/2 lbs (7 c) confectioners sugar
120ml (1/2 c) heavy whipping cream

Directions
Cake
Prepare three 8 inch round cake pans with butter and flour. Preheat the oven to 350°F.

In a medium mixing bowl, whisk together the flour, baking powder, salt, and malted milk powder. Set aside.

In the bowl of a stand mixer fitted with a paddle attachment, cream together the sugar and butter until lightened in color and fluffy.

Add in the eggs and egg white one at a time, making sure that each is fully incorporated before adding the next. Scrape down the bowl as needed.

Add in one third of the dry ingredients. Mix until just incorporated. Add in the vanilla extract, almond extract, and half of the milk. Mix until just incorporated. Follow in the same way with another third of the dry ingredients, the rest of the milk, and, finally, the rest of the dry ingredients. Scrape down the bowl as needed.

Divide the batter evenly amongst the three prepared pans. Bang the filled pans on the counter to level the batter and to knock out large air bubbles.

Bake for 25-30 minutes. The cake is done when it is lightly browned, pulling away slightly from the side of the pan, and springs back when lightly poked.

Cool the cakes for 5 minutes in the pans before turning them out on to cooling racks to cool completely.

Cakes can be made ahead of time. Store tightly wrapped on the counter for one day, or tightly wrapped and stored in the freezer for up to one month.

Honey Soak
Warm the honey and water together in a small sauce pan over medium-low heat until warm.

Cinnamon Buttercream
Combine the butter, salt, vinegar, vanilla, cinnamon, and nutmeg in the bowl of a stand mixer fitted with a paddle attachment. Mix until smooth.

Add in about half of the sugar. Mix on low until combined. The mixture will be dry. Add in 1/4 cup of the cream. Mix on low for about 3 minutes. 

Add in the remaining sugar. Mix on low. Scrape down the bowl as needed. Add more cream 1 tablespoon at a time until desired consistency is reached.

Frosting can be made up to two days ahead. Cover tightly and chill in the refrigerator. Return to room temperature and mix on low for one minute before using.

Assembly
Trim the cakes to make each layer even and flat. Brush the trimmed side of two of the layers with the honey soak. Use these as the bottom two cake layers.

Alternate layers of cake and frosting and cover the outside thinly with frosting. Chill for 15 minutes.


Once chilled, apply the rest of the frosting around the edges and on the top of the cake. Use a frosting smoother to smooth the sides, if desired. Decorate with a dusting of cinnamon, any extra frosting, and a drizzle of honey.

*This post is sponsored by Aunt Sue's Raw & Unfiltered Honey. For more details about the honey and where to buy, please visit: www.auntsueshoney.com.

No comments:

Post a Comment