YIELD: Makes 10 to 12 servings
1 1/4 cups
1/2 cup (4 oz. or 8 T)
packed brown sugar
sour cream or Greek yogurt
For Honey Nut Filling:
For Honey Glaze:
Make the cake: Preheat oven to 350°F. Lightly grease an 8x8 pan with cooking spray.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a large mixing bowl, beat together the butter and sugar until creamy, about 2-3 minutes. Beat in the honey until smooth. Beat in the egg and vanilla (batter may look slightly curdled). Add the flour mixture in three parts, alternating with the sour cream or yogurt in two parts, beginning and ending with the flour.
Make the filling: In a medium bowl, mix together the pecans, honey, brown sugar, and cinnamon.
Spread half of the batter into the pan. Top with honey nut filling. Cover with the remaining batter. Bake 35-40 minutes or until a toothpick inserted into the center comes out clean.
While the cake is cooling, make the glaze: In a large bowl, whisk together the powdered sugar, honey, milk, and vanilla. Spread over the still-warm cake. Let glaze harden before serving.