Sour Cream Honey Cake

1. 1

   Preheat oven to 350 F. Spray a 9 x 9 x 2-inch square baking pan with nonstick cooking spray.

2. 2

   In a medium bowl combine the flour, the cinnamon, the allspice, the baking soda and the salt. Whisk to blend and set aside.

3. 3

   In a medium bowl cream the butter and the sugar until light and fluffy. Add the honey and the egg yolks. Mix until well blended, about 3 - 5 minutes.

4. 4

   Add the flour mixture and the sour cream alternately.

5. 5

   In a dry bowl, using dry, clean beaters beat the egg whites until stiff peaks form. Fold the egg whites into the honey mixture. Pour batter into the prepared pan and smooth the top.

6. 6

   Bake until top is golden and a tester, inserted into the middle of the cake, comes out clean, about 40 - 50 minutes. Remove from oven and cool on rack for 20 minutes. Run a sharp knife around edges of the cake to loosen. Invert cake on rack and cool completely.

7. 7

   Slice cooled cake into squares or bars. If desired, serve with vanilla ice cream.

No additional tips available.