You knew it was just a rhetorical question, right? I baked these….
These are a variation on a coffee cake my mother made from her Joy of Cooking, 1964 Edition. “Quick Rich Moist Coffeecake” was one of the more coveted treats in my childhood. It really is all that the name implies, but the real mouthwatering part is the glaze – a thick, gooey honey butter glaze, Honey Bee Glaze” to be precise.
Now I have baked this as directed in a 9×11-inch pan. I’ve baked it in a 9-inch spring form pan (not quite as successful – the seal isn’t’ as tight as it should be. But I had never made individual cakes before. I may never make it any other way again.
Quick, Rich, Moist Coffee Cake with Honey Bee Glaze
Heat oven to 350F
Make the Honey Bee Glaze:
In a small saucepan, stir and bring to the boiling point over low heat:½ cup sugar ¼ cup milk ¼ cup butter ¼ cup honey ½ tsp. vanilla ½ cup crushed nut meats
A couple notes here – the original recipe does not call for vanilla and you can leave it out. Also, you could use vanilla sugar (which is sublime); the nuts are optional, as there are nut issues in my house – NOT ALLERGIES, but issues (some people won’t eat them).
Keep the glaze warm while you make the cake batter
For the cake:
Sift together:2 cups all-purpose flour ¾ cup sugar 2 tsp. baking powder ½ tsp. salt
Cut in:½ cup butter
Break into a liquid measuring cup:1 egg
Fill with:Milk (enough to make 1 cup) 1 tsp. vanilla extract
Beat the egg, milk and vanilla together and add to the dry ingredients. Beat until smooth.
Divide the batter between 12 greased muffin cups.
Spoon about 1 Tbsp. Honey Bee Glaze over the batter (will be very full) and bake for @20 minutes or until a toothpick comes out clean.
Once they’re out of the oven, you want to run a spatula around each cake and the immediately invert the pan onto a cooling rack. I usually do this with wax or parchment paper on the counter to catch the drips. You need to be careful because the honey glaze is about the temperature of the sun and will burn your hand off (OK – it’s more like the temp of lava….). If there is any honey topping stuck to the muffin cups, just scoop it out and spread on the cakelet.
DO NOT try and eat one of these right out of the oven unless you’re crushing on some cute doctor in the ER and need a very expensive and painful excuse to show up there.
Really BIG important note – I made these in a light-colored non-stick muffin tin (this one, as a matter of fact), which really helped them to release cleanly – and still used non-stick spray. Don’t know how if a conventional pan will release as well. Also, I reduced the temp to 325F and just watched the time carefully – as I’ve mentioned before, my oven runs hot (sometimes).
All recipes adapted from “Joy of Cooking”, Rombauer & Becker, 1964