Cooking, Baking & Cocktail Shaking

Orange Honey Tea Cake

I love honey. I use it every chance I get. I stir into this iced green tea, mix into some muffin batter, or drizzle it onto these biscuits. It’s sticky, sweet, wonderfully earthy flavor makes me happy with every bite.

Sue Bee contacted me a few months ago to see if they could send me some honey products. Free honey products? Yes, please! There’s no way I could say no to free honey products. Sue Bee hooked a foodie up. They sent me several types of honey: orange blossom, sage, clover, and clover spun honey. They even sent me some bbq sauce. Squirrel loves his condiments, so he gravitated towards the bbq sauce. His review of the sauce, “Mmm, this is really good. It’s spicy. I like spicy.” I got to try the bbq sauce once before he carted it off to work with him, where it never returned and he consumed the entire bottle. That man.

As soon as I opened the large box of honey products, I knew I wanted to feature a dessert where honey was the star of the show. A dessert with multiple layers of sweet honey. As I was thumbing through some cookbooks, I found the perfect cake in Vintage Cakes. A honey bee cake. Not only was there a generous amount of honey in the batter, it had a sticky honey glaze dripping from the top of the cake. It was love at first sight. I made some minor adaptations to the recipe and came up with an orange honey tea cake perfect for snacking.

Orange Honey Tea Cake |

I wanted to use the orange blossom honey that Sue Bee so kindly sent me, so I introduced some orange juice and zest to the batter and glaze to enhance the hints of orange flavor in the honey. Oh. My. This cake is good.

Orange Honey Tea Cake |

The texture of this cake is so airy and light. As soon as the cake hits your tongue, it begins to melt. I enjoyed a slice with a piping hot cup of coffee in the morning for breakfast.

What? Cake is considered breakfast food. It’s a known fact.

Orange Honey Tea Cake |

As you read this post, I’ll be soaking up some sun on the beach. Enjoy a slice of this until I return on Tuesday.

Orange Honey Bee Cake

Recipe Type: Cake
Author: Jennie
Prep time:
Cook time:
Total time:
Inspired by Vintage Cakes
  • Cake
  • 2 3/4 cup all-purpose flour
  • 2 tsp. baking powder
  • 1 tsp. kosher salt
  • 3/4 cup + 2 tbs. unsalted butter, at room-temperature
  • 3/4 cup brown sugar
  • 1/3 cup honey
  • 2 tsp. vanilla extract
  • 1/2 tsp. Buttery Sweet Dough Bakery Emulsion (optional)
  • 3 eggs, at room-temperature
  • 1/2 cup buttermilk, at room-temperature
  • 1/3 cup orange juice
  • 1 tbs. orange zest
  • Honey Glaze
  • 1/3 cup honey
  • 1/4 cup brown sugar
  • 3 tbs. unsalted butter
  • 2 tbs. orange juice
  • 1 tsp. orange zest
  • 1/2 cup sliced almonds, toasted
  1. Place a rack in the center of the oven and preheat to 350 degrees F. Grease a 9 by 3-inch springform pan.
  2. In a medium-sized bowl, whisk together flour, baking soda, and salt. Set aside.
  3. In the bowl of a stand mixer fitted with a paddle attachment, combine the butter, sugar, honey, vanilla extract, and buttery emulsion. Cream until light and fluffy, about 5-7 minutes. Stop the mixer to scrape down the sides of the bowl at least once.
  4. While the butter is creaming, whisk together the buttermilk, orange juice, and orange zest. Set aside.
  5. Add the eggs to the butter mixture one at a time, whisking after each addition until the egg is fully incorporated. Scrape down the sides of the bowl after the addition of the third egg.
  6. Add the flour mixture in 3 batches, alternating and ending with the buttermilk mixture. Scrape down the sides of the bowl to ensure the batter is mixed well.
  7. Transfer the mixture to the prepared springform pan. Rap the pan firmly on the counter to release any air bubbles. Bake for 45-50 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
  8. Remove from the oven and cool on a wire rack for 10 minutes. Using a kabob stick or tooth pick, poke holes in the top of the cake. Slowly pour the warm glaze over the top of the cake, waiting for it to soak into the cake after each drizzle; continue to drizzle until all of the glaze is gone. Top with toasted almonds.
  9. Cool in the pan for an additional 30 minutes before removing the sides of the springform pan. Serve slightly warm.
  10. Cake is best served warm. Reheat each slice in the microwave for 10-15 seconds.
  1. In a small saucepan, add honey, brown sugar, butter, and orange juice. Cook over medium-low heat until the brown sugar dissolves and the mixture just comes to a boil. Remove from heat and add the orange zest.


17 Responses to “Orange Honey Tea Cake”

  1. #
    movita beaucoup — May 31, 2013 at 6:27 am

    Cake for breakfast is, like, the only way to live.

    Happy vacation!! xox


  2. #
    Paula @ Vintage Kitchen Notes — May 31, 2013 at 6:37 am

    I love honey, this cake and the flavors you used Jennie! Amazing


  3. #
    Renee — May 31, 2013 at 6:47 am

    I have enjoyed Sue Bee honey for many, many years. Back in the 80’s & early 90’s I worked for a food broker and did the admin work for the Sue Bee account. I have their cookbook from back then (no publish date in the book though). Great idea to bake this wonderful orange honey cake. And yes, it would be fantastic for breakfast.


  4. #
    Jocelyn (Grandbaby Cakes) — May 31, 2013 at 8:22 am

    Orange, honey and tea together sound so incredible in a cake!


  5. #
    [email protected] & Trinkets — May 31, 2013 at 8:59 am

    It’s go honey. So it’s obviously meant for breakfast. Duh.


  6. #
    Julia — May 31, 2013 at 10:05 am

    I’m a big fan of honey too and I love that you made a cake with tasty honey flavor all up in it. This cake looks completely addicting and I know my family would love it! Hope you have a great weekend!


  7. #
    Kayle (The Cooking Actress) — May 31, 2013 at 10:07 am

    Ooooh that honey sounds amazing! I love this cake too, it seems so sophisticated!


  8. #
    Nancy @ gottagetbaked — May 31, 2013 at 11:27 am

    Everyone knows cake = breakfast. It’s a known fact! I hope you’re enjoying every second of your sunny vacay – you deserve it, lady! I’m loving all the photos (and also feel incredibly jealous ;) This cake is gorgeous and it looks so light ‘n fluffy inside. I can’t wait to make this since I love honey and orange together too.


  9. #
    Georgia @ The Comfort of Cooking — May 31, 2013 at 11:49 am

    This is such a gorgeous springtimey cake, Jennie! Perfect for everything worth celebrating this season. It looks so delicious!


  10. #
    BeBetsy — May 31, 2013 at 12:05 pm

    Found it on FACEBOOK – thanks for the recipe!


  11. #
    shannon — June 1, 2013 at 7:08 am

    the honeybee cake! this is exactly the recipe i used for those honeybee cupcakes during library week; i loved them so much. this cake is totally perfect for summer; light and breakfasty. :)


  12. #
    Laura Dembowski — June 1, 2013 at 7:40 am

    I love honey too and maple syrup but that’s another story. This cake looks great! The glaze on top has my mouth watering. Sometimes I like cake with glaze better than cake with frosting. Regardless I like any kind of cake for breakfast!


  13. #
    Stefanie @ Sarcastic Cooking — June 1, 2013 at 8:09 am

    Cake for breakfast is THE way to go!


  14. #
    CCU — June 1, 2013 at 4:07 pm

    What I would not give for a nice big delicious slice :)

    Choc Chip Uru


  15. #
    Jenn and Seth — June 1, 2013 at 10:20 pm

    this is such a lovely cake! orange and honey are really wonderful together – i wish i had some of this for my breakfast tomorrow morning!


  16. #
    Anita at Hungry Couple — June 5, 2013 at 8:37 am

    Nice!! That cake is a beautiful, beautiful thing!


  17. #
    Yvonne @ bitter baker — June 8, 2013 at 5:43 pm

    I’m a fan of honey too! This looks like a wonderful cake.


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