Sour Cream & Honey Cake

Prep time: 25 minutes

Cook time: 1 hour

Preheat the oven to 350°F. Coat a 10- to 12-cup Bundt pan with butter and set aside.

In a medium bowl, combine flour, baking powder, and salt.

In the bowl of a stand mixer using the paddle attachment or in a large bowl using a hand mixer, combine sugar, honey, eggs, and sour cream and beat on medium until smooth. Mix in espresso mixture. With the mixer on low, add flour mixture, mixing until almost combined. Add walnuts, mixing until just combined.

Transfer batter to the prepared pan and bake until a tester inserted into the center of the cake comes out clean, about 1 hour.

Cool cake in the pan for 15 minutes, then transfer to a wire rack to cool completely. Sprinkle with powdered sugar and serve. Serves 8 to 10.

To Remix the Recipe, try either or both of these variations:

Remix 1: Combine 1 cup powdered sugar and 1 tablespoon Real California milk, or more as needed to make a thick but drizzly icing. Drizzle icing over Sour Cream & Honey Cake and top with 1/2 cup chopped toasted walnuts and 1/2 cup quartered dried figs.

Remix 2: Whip 1/2 cup Real California crème fraîche to soft peaks, then add 2 tablespoons powdered sugar and whip to stiff peaks. Top Remixed Sour Cream & Honey Cake with dollops of crème fraîche mixture, 1 fresh pear (diced or sliced), and 1/4 cup chopped candied ginger.

Recipe credit: Jill Hough for the California Milk Advisory Board