Honey Bundt Cake

10 tablespoons unsalted butter, softened
½ cup light brown sugar, packed
¼ cup granulated sugar
4 large eggs
1 ¼ cups honey
2 teaspoons pure vanilla extract
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
¼ teaspoon salt
1 ½ teaspoons ground cinnamon
1 cup buttermilk
Pomegranate Glaze (for serving)
3 cups confectioners’ sugar
3 to 4 tablespoons pomegranate juice

Serves 8 to 10

Preheat oven to 325°F

If using a stand mixer, beat the butter on high with the paddle attachment until light and fluffy. If not, place the butter in a medium-sized mixing bowl and beat on high until light and fluffy.

Add the brown sugar and granulated sugar to the butter and beat for one more minute.

Add the eggs one at a time, mixing well after each addition.

In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.

Add the honey to the butter mixture and mix well.

With the mixer on low speed, alternate adding the flour mixture and buttermilk until fully incorporated.

Lightly butter and flour a bundt pan, making sure to cover all the crevices.

Allow the batter to rest for ten minutes before pouring into the pan. This helps the flour hydrate fully, leading to a more tender crumb. Pour the batter evenly into the prepared pan and bake on the center rack for 55 to 60 minutes. To test for doneness, insert a toothpick into the cake—it should come out clean.

Place the bundt pan on a wire cooling rack for twenty minutes before carefully flipping it onto a serving dish.

While the cake cools, prepare the glaze by mixing the confectioners’ sugar with the pomegranate juice, one tablespoon at a time, until the desired consistency is reached.

Drizzle the glaze over the cooled bundt cake and garnish with pomegranate seeds if desired.

Serve with a dollop of lightly sweetened whipped cream flavored with honey and vanilla for an extra touch of luxury. Store any unused portion of the cake in an airtight container.