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salted cinnamon and honey swirl marble cake

5 October 2016 by Dominic Franks

 

… this week has been one of those glorious ‘end-of-summer but ‘start-of-autumn’ weather weeks where the sun and warmth has clung on but you can just feel the chill in the air and the promise of those cool, crips days and fire-side nights. Regular readers of my blog will know that i’m a huge fan of autumn.  There’s just so much to love, what with the changing colours in the leaves, frosty mornings, warming stews and soups and of course Halloween… all followed by the dream of Christmas to come.  It’s a food-lovers dream with so many events for eating plus I get so bored so quickly of salads and barbecues during the summer that I relish all the long, slow cooked dishes filling the house with the aroma of home.  I get such a thrill from the little things too, like walking into our local pub having braced the shocking cold winds off lake Belleau and there’s a roaring fire to snuggle up in front of with a pint… or sitting on the bench outside the cottage in the crisp early mornings, wrapped in a blanket with a hot cup of tea in my hands… or collecting wood at the local farm, knowing that a mornings effort will mean a toasty home for a month… or baking a beautiful honey cake…

 

salted cinnamon and honey swirl marble cake
this is one of those cakes that tastes of autumn… it has all that cinnamon and sweetness and reminds me a little of pumpkins and cool October mornings.  It works on so many levels as it has an incredible sweetness to it but the salty swirl takes the edge off somewhat plus i’m loving the twist to the more traditional salted caramel as I think honey has a much more earthy flavour.  It’s a breeze to make even though it seems a bit fiddly.  It will also make your kitchen smell incredible and those notes of warm cinnamon waft through your home. I made the cake on a whim, without much planning and I wish i’d added the swirly syrup in layers rather than just on top but it tasted phenomenal nonetheless, a lesson learnt for next time…

for the marble cake sponge
210g butter – room temperature
210g golden caster sugar
3 large free-range eggs
210g self-raising Homepride flour
1 teaspoon vanilla bean paste
3 teaspoons cinnamon

for the syrup
100g butter
100g honey
100g dark brown muscovado sugar
2 teaspoons cinnamon
2 large pinches of seas salt flakes

pre-heat the oven to 170C and grease and line a 2lb loaf tin

start with the syrup by placing the butter, sugar, salt, cinnamon and honey into a small pan and gently heat until just melted, then take off the heat and stir together – set aside

in a large bowl, cream the butter and sugar until pale and fluffy, this can be done easily in a stand mixer, using a hand blender or with a wooden spoon

add one egg and one third of the flour and beat in, followed by the remaining eggs and flour and beat in, beating in the vanilla essence at the end

take a small bowl and scoop out one third of the cake batter and fold in the cinnamon

take the non-cinnamon cake batter and dollop 3 or spoonfuls into the loaf tin in random places with gaps in between, then fill these gaps with spoonfuls of the cinnamon batter to create a rough layer of cake batter – next, randomly drizzle in half the syrup across this layer.  Make a second layer of cake batter and syrup in the same way, which should use up all the remaining batter and syrup

take a skewer and run this through the cake batter in a random swirling pattern until it is all combined (two passes through the cake should do it)

bake the cake for 30 – 40 minutes until risen and golden then set aside to cool on a wire rack

eat and of course, enjoy!

 

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Filed Under: Cakes Tagged With: autumn, celebration cake, cinnamon, festival cake, honey, marble cake, salted caramel, salted honey, sugar

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Comments

  1. Suelle says

    5 October 2016 at 6:29 pm

    This looks a lovely cake – it looks very understated, but I'm sure it's full of flavour!

  2. Janice Pattie says

    5 October 2016 at 7:07 pm

    What a lovely combination of flavours. I'm not a fan of Autumn, I prefer spring with the promise of summer, but I do love my comfort food!

  3. Tricia Buice says

    5 October 2016 at 8:35 pm

    Walking to the pub and this lovely cake but sound wonderful! Love that crusty top and I would have to stop myself from picking it off one piece at a time 🙂

  4. Susan Lindquist says

    6 October 2016 at 1:39 pm

    Oh, you paint such a nice picture of Belleau life, Dom! Love that swirly batter photo! Looks scrumptious!

  5. talesofpiglingbland says

    6 October 2016 at 4:48 pm

    Righto… this is getting baked this weekend!

  6. belleau kitchen says

    6 October 2016 at 5:07 pm

    thank you… very understated but with each slice we were shocked by the intensity of flavour.

  7. belleau kitchen says

    6 October 2016 at 5:07 pm

    Thanks Janice, … I do like Spring but i'm an Autumn boy!

  8. belleau kitchen says

    6 October 2016 at 5:07 pm

    you should come visit!

  9. belleau kitchen says

    6 October 2016 at 5:07 pm

    Thanks Susan… can't wait to get home!

  10. belleau kitchen says

    6 October 2016 at 5:08 pm

    do it!

  11. Jacqueline Meldrum says

    8 October 2016 at 12:26 pm

    That has my name on it Dom, so I hope you saved me a slice. SERIOUSLY!!

  12. Sammie says

    8 October 2016 at 12:41 pm

    Oh my, this is certainly a fantastic Autumn treat, also my favourite season. Love the use of honey and I'm a sucker for a swirl cake. Gorgeous cake that I need to make.

  13. Kate Glutenfreealchemist says

    8 October 2016 at 5:53 pm

    Such perfect Autumn flavours Dom….. and a beautiful texture too. I might be tempted to put some of those delicious Bramley apples you use in there too…. do you think that would work?

  14. belleau kitchen says

    9 October 2016 at 8:06 am

    ahhh.um… sorry, all gone!

  15. belleau kitchen says

    9 October 2016 at 8:07 am

    thanks Sammie… nice to finally meet another autumn lover… cake was divine!

  16. belleau kitchen says

    9 October 2016 at 8:08 am

    thanks Kate… apples would be amazing in here – maybe hope them quite small and heat them through with the syrup first and then layer them in as you build the cake… OMG I'm making this!!!

  17. SavoringTime in the Kitchen says

    9 October 2016 at 2:48 pm

    Bookmarking to try! This looks seriously delicious. I love the readers suggestion of apples in it too.

  18. Janice Pattie says

    10 October 2016 at 7:41 pm

    What a beautiful combination of flavours, so delicious – get in my mouth!

  19. Choclette Blogger says

    14 October 2016 at 7:18 pm

    I love autumn too and I also love your cake. I always add a little honey when I make salted caramel, it really does give an added depth. As for cinnamon ……… mmmmm.

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About Dom In The Kitchen

My name is Dominic, I am a cook, food writer and creative event producer. I write the food blog Dom In The Kitchen and also write a monthly recipe column for Lincolnshire Life Magazine and Good Taste Magazine. I also run creative event production company The Persuaders, producing global events for brands since 1997. I am based both in the small village of Belleau in Lincolnshire and the smaller village of London! Read More…

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