Whole Wheat Honey Tea Cake

This is just a quick little note, just because I have been busy preparing for the next chapter of my life, but also because I really must share this little cake with you. Its so good that I just think it might turn into my 'go-to' cake. Simple, flavorful, quick, and best of all, it keeps really well. What's not to love? And here's another reason to love it - its made with a blend of whole wheat and unbleached all-purpose flours.
I have modifying my old recipes to include whole wheat instead of just unbleached all-purpose flour. Of course, its more nutritious. I have always preferred the taste and texture of whole wheat bread to white bread. And it works remarkably well it 'everyday sweets'. I've tried in scones, chocolate chip cookies, and, as you see here, tea time cakes. This one is similar to the Miette honey (and ginger) one from earlier this month, but its more substantial. The butter and cream keep it luscious, despite the hearty, nutty element from the whole wheat. There's only 1/3 the amount of sugar that the Miette recipe calls for, and it bakes up beautifully - really gorgeously actually, all fluffy. I recommend eating the cake with a bit of fruit, or compote, maybe even preserves or a drizzle of honey. Feel free to get creative - its such a basic to-go cake that I imagine it would pair well with many, many fruits and flavors.

Whole Wheat + Honey Tea Cake
1/2 cup AP flour
3/4 cup whole wheat flour
1 tbsp cornstarch
1 tsp sea salt
1/4 cup sugar
3 egg yolks
1 large egg
1/2 cup heavy cream
1/2 cup (1 stick) + 3 tbsp butter, softened
Honey syrup (from Miette recipe)
3 tbsp honey
1 tbsp water
Preheat oven to 350°F. Generously butter and flour (grease) a 7.5/8 x 3.5/4 loaf pan.
In a medium bowl, combine flours, cornstarch, sea salt. Whisk in sugar
In another smaller bowl, combine egg yolks, egg, and heavy cream.
Whip butter until it is paler in color. Slowly whip in the dry ingredients. Whisk in the wet mixture, and whisk for 2 minutes (electric/stand mixer) or 3-4 (hand whisking). Pour batter into prepared pan.
Bake for approximately 25-30 minutes. Make Miette's honey syrup while it bakes. After removing from oven, poke a few small holes into the loaf using a toothpick. Pour about a tablespoon of the honey mixture over the cake, and allow it to rest for 5-10 minutes.

Pour 2 tablespoon of mixture slowly over the cake, making sure the honey syrup absorbs. Allow it to cool for another 5 minutes. Turn cake over, and pour the remaining syrup over the cake. Serve with blackberries or other fruit, or a berry compote made of frozen berries if berries are not in season.

Some lovelies for you:
~ Too pretty to eat off of. 
~ Original idea for sweet treats.
~ Great idea for a party...or a lazy afternoon.