• Cooking Time: 30
  • Servings: 10
  • Preparation Time: 20


“I hope this softens you toward the world. I hope it brings you a tender feeling." -Sue Monk Kidd, The Secret Life of Bees


  • CAKE
  • Cooking spray
  • All-purpose flour, for dusting pans
  • 2 cups white whole wheat flour, sifted
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons cinnamon
  • 1/4 teaspoon baking soda
  • 1/4 cup butter, softened
  • 2 eggs
  • 1 cup honey
  • 1 teaspoon vanilla
  • 2/3 cup 1% milk
  • 8 ounces cream cheese, softened
  • 1/4 cup honey
  • 1/2 teaspoon vanilla extract


  • CAKE: Heat oven to 350°F. Spray/grease cake pan with cooking spray.
  • Whisk together flour, baking powder, cinnamon and baking soda.
  • Cream butter on medium speed until light and fluffy.
  • Add eggs one at a time, mixing well after each addition.
  • Add honey and vanilla and beat until smooth.
  • Add flour mixture to mixer alternately with milk, starting and ending with flour mixture, and mixing just until blended.
  • Bake 20-25 minutes or until top of cake springs back when lightly pressed. Cool cake in pan 15 minutes; unmold onto a rack and cool completely.
  • FROSTING:Beat cream cheese, honey and vanilla until light and fluffy. Spread on cake.

Categories: Cake 

Author Credit: Mollie Katzen, Moosewood Cookbook

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