Honey Spiced Clementine Cakes

Honey Spiced Clementine Cakes

Baked in individual portions, Honey Spiced Clementine Cakes dazzle with sliced fruit that caramelizes during the baking process for a mouthwatering dessert perfect with a favorite holiday beverage.

Honey Spiced Clementine Cakes
Makes 6 cakes
  • Topping:
  • 6 teaspoons light brown sugar
  • 1 clementine, peeled and sliced into ¼-inch-thick rounds
  • Cake:
  • ¼ cup unsalted butter, softened
  • ¼ cup firmly packed light brown sugar
  • ¼ cup orange blossom honey
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ⅔ cup all-purpose flour
  • ¾ teaspoon baking powder
  • ¼ teaspoon kosher salt
  • ½ teaspoon cinnamon
  • ¼ teaspoon allspice
  • ⅓ cup whole milk
  • Garnish: orange blossom honey
  1. Preheat oven to 350°. Butter and flour 6 muffin wells, popover wells, or ramekins.
  2. For topping: Place 1 teaspoon brown sugar in bottom of each well. Top each with 1 clementine round.
  3. For cake: In a large bowl, beat butter and brown sugar at medium speed until fluffy, about 3 minutes. Add honey, and beat until combined; add egg, beating just until combined. Stir in vanilla extract.
  4. In a small bowl, whisk flour, baking powder, salt, cinnamon, and allspice. Gradually add flour mixture to butter mixture, alternately with milk, beginning and ending with flour mixture. Spoon batter into wells.
  5. Bake until a toothpick inserted in centers comes out clean, about 30 minutes. Let cool for 10 minutes before inverting onto a serving plate. Garnish with additional honey, if desired.

For more fruity recipes to spice up your holiday season, see “Cranberries & Clementines” in the November/December 2019 issue, available on newsstands and at Victoriamag.com.

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