The newest entry into the Dessert Hall of Fame!
SPICED HONEY CAKE:
1/2 cup dark brown sugar
1/2 cup light brown sugar
4 tablespoons butter (softened, plus more for greasing)
1/4 cup vegetable oil
1 cup all-purpose flour (divided, plus more for dusting)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon ground clove
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1/2 teaspoon Kosher salt
1 teaspoon orange zest
1/2 cup buttermilk (plus 1 tablespoon)
3/4 cup pecans (chopped)
1/4 cup water
1/2 cup honey
1/2 teaspoon Kosher salt
1 tablespoon olive oil
2 ripe peaches (pitted, cut in half)
1/4 cup honey
2 tablespoon balsamic vinegar
1 pint vanilla ice cream (to serve)
For the Spiced Honey Loaf: Preheat the oven to 350ºF. Grease a 9x5x3-inch metal loaf pan with butter and line with parchment paper. Grease parchment paper with butter and dust with four, tapping out any excess. Line a baking sheet with a baking rack.
In the bowl of a stand mixer fitted with a blade attachment, add light and dark brown sugar and butter and cream together until light and fluffy, about 4 minutes. Add vegetable oil and egg, mixing to combine.
In a medium bowl, add 1/4 cup of the flour and chopped pecans, tossing to coat. Set aside.
In a medium bowl, whisk together the remaining 3/4 cup of flour, baking soda, baking powder, cinnamon, clove, allspice, nutmeg and salt. Add 1/2 of the flour mixture to the butter and sugar, mixing on low to combine. Add the buttermilk and mix until combined. Add remaining flour, mixing until combined.
Fold the floured pecans into the batter.
Spoon the batter into the lined loaf pan, place in the oven and bake until an inserted toothpick comes out clean about 40 to 45 minutes.
Remove from the oven and allow to cool for 10 minutes in the pan. Meanwhile, make the honey glaze.
For the Honey Glaze: In a small saucepot over medium-low heat, add water, honey, and salt and stir together until warmed through, about 2-3 minutes.
Once slightly cooled, turn out loaf onto the rack-lined baking sheet and poke the top with a fork. Drizzle the honey glaze over the top of the cake and set aside to soak for at least 15 minutes.
For the Grilled Peaches: Preheat a grill or grill pan to medium-high heat.
Brush both sides of peach slices with olive oil and place on the grill. Cook until nice grill marks form, about 2-3 minutes. Remove from grill and cut into 1/2-inch slices.
In a small bowl, whisk together honey and balsamic vinegar.
To Serve: Slice the loaf into desired amount of slices. Place one slice of spiced honey loaf on a plate and top with grilled peaches and a scoop of vanilla ice cream. Drizzle the honey balsamic over the entire dish to finish.
Tip: Cut and wrap individual slices in plastic wrap and freeze for later for an easy breakfast or dessert!