Twice Baked Mountain Ridge Honey Cakes

Twice Baked Mountain Ridge Honey Cakes

Golden, fluffy, and just the right amount of sweet, these Twice-Baked Mountain Ridge Honey Cakes are a wholesome twist on a classic biscotti-style treat. Infused with the rich, natural flavor of pure honey, they’re perfect for pairing with your morning coffee or serving as a light, satisfying dessert.
Ingredients:
  • 1 ¾ cup flour
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • ½ cup 1 stick unsalted butter, room temperature (plus about 3 TBSP for greasing muffin pans)
  • zest 1 lemon
  • ¼ tsp freshly ground nutmeg
  • ¾ cup milk
  • 2 eggs
  • ¾ cup Mountain Ridge honey + 1/4 cup honey for drizzling on top
  • 1 tsp vanilla
Instructions:
  • Preheat the oven to 350F.
  • Grease the inside of your muffin tins with softened butter. Set aside.
  • Whisk together the flour, baking powder, salt, nutmeg and lemon zest.
  • Mix in the room temperature butter to the flour mixture until it looks like a sandy/gravely mixture. Set aside.
  • Whisk together the milk, eggs, honey, and vanilla.
  • Combine the liquid and dry ingredients until just combined - do not over-mix.
  • Spoon the batter into 12 muffin wells - it will be between 1/4 cup and 1/3 cup of batter each.
  • Bake for 16 minutes, or until mostly done but not quite golden enough.
  • Remove from the muffin pan.
  • Warm the remaining 1/4 cup honey in the microwave for about 10 seconds.
  • Coat the tops of the cakes with the honey. Allow to sit for about 5 minutes to let the honey soak into the cakes.
  • Bake for an additional 8-10 minutes, or until the cakes are golden brown.
  • Remove from the oven and allow to cool and enjoy!

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