Honey Cashew Bundt Cake
Makes 1 (8-cup) Bundt cake
  • ¾ cup (150 grams) plus ⅔ cup (133 grams) granulated sugar, divided
  • ¼ cup (57 grams) unsalted butter
  • ¼ cup (85 grams) honey
  • 1 cup (113 grams) cashew halves
  • 3 large eggs (150 grams)
  • ½ cup (112 grams) extra-virgin olive oil
  • ½ cup (120 grams) whole milk
  • ½ teaspoon (2 grams) vanilla extract
  • ¼ teaspoon (1 gram) almond extract
  • 1½ cups (188 grams) all-purpose flour
  • 1½ teaspoons (7.5 grams) baking powder
  • ½ teaspoon (1.5 grams) kosher salt
  1. Preheat oven to 350°F (180°C). Spray an 8-cup Bundt pan with baking spray with flour.
  2. In a small saucepan, bring ⅓ cup (66.5 grams) sugar, butter, and honey to a boil over medium heat. Add ⅓ cup (66.5 grams) sugar, and boil for 2 minutes. Stir in cashews. Pour two-thirds of mixture into prepared pan. Spread remaining mixture in a single layer on a sheet of parchment paper. Let cool, and reserve for serving.
  3. In the bowl of a stand mixer fitted with the whisk attachment, beat eggs and remaining ¾ cup (150 grams) sugar at high speed for 30 seconds. Add oil in a slow, steady stream, beating until combined. Add milk, beating until combined. Reduce mixer speed to low. Beat in extracts.
  4. In a medium bowl, whisk together flour, baking powder, and salt. Gradually add flour mixture to egg mixture, beating until combined, stopping to scrape sides of bowl. Pour batter over honey cashew mixture in pan.
  5. Bake until a wooden pick inserted near center comes out clean, 35 to 45 minutes. Let cool in pan for 5 minutes. Invert cake onto a serving plate, and replace any cashews on top that may have fallen into center. Serve warm with remaining honey cashew mixture.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/honey-cashew-bundt-cake/