Honeycomb Pull-Apart Pan
Honeycomb Pull-Apart Pan Create a honeycomb-inspired dessert that divides into 19 perfectly portioned cakelets.
The bee and honeycomb detail is a show stopper great for a party because it makes 19 individual portions, and the portion size is perfect. The heat spreads evenly throughout the pan during baking. The release is perfect. Easy to use, clean, and store
Material: Cast Aluminum - Warranty: Lifetime Warranty - Weight: 2.5 lbs - 10 Cup Capacity
Cake:
- 3 cups cake flour
- 1 1/ 2 tsp baking powder
- 1 tsp baking soda
- 1/ 4 tsp salt
- 1 cup butter, softened
- 1 1/ 2 cups sugar (or 1 cup of Honey)
- 4 eggs
- 2 Tbsp finely grated lemon rind
- 1 cup sour cream
Glaze:
- 3 Tbsp honey
- 1/ 2 cup powdered sugar
- 2 Tbsp lemon juice
Heat oven to 325° F (175°C) Prepare pan with baking spray and use a pastry brush to evenly coat the details of the pan. Or grease pan with shortening/ softened butter and dust with flour. Set aside.
In a medium bowl, combine flour, baking powder, baking soda and salt; set aside. Using a mixer with a paddle attachment, beat butter and sugar on low speed until blended. Beat on medium speed until light and fluffy. Add eggs and mix until well blended. Add flour mixture, sour cream and lemon rind; blend on low speed 1 minute, scraping bowl often. Mix on medium speed for 2 minutes more. Spoon batter into prepared pan, filling just 3/4 full, even a little less. You may have some leftover batter. Gently tap pan on countertop to remove air bubbles. Bake for 45-55 minutes, until toothpick inserted comes out clean. Cool cake in pan for 10 minutes and then invert onto a cooling rack.
While cake completely cools, make glaze. In a small saucepan, combine all glaze ingredients and heat over medium heat until sugar dissolves and glaze is warm. When cake is ready, brush with honey glaze.
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