I often like to experiment in the kitchen to see what will result if I change certain variables in what I am baking. It is not enough for me to just follow a recipe, I want to understand the science behind it and be able to create my own. I know I am young, and these things will come with more experience. But sometimes I just want to go out on a limb and see what will happen, and that was how I ended up with a honey cake that rose so high the top expanded and broke off. Much to my dismay, I underestimated the rising power of my sourdough starter combined with baking soda. Silly me, I’ve always wanted to try a yeast cake, and my aim was to make a dainty little honey cake because I love honey oh so much, but that will have to wait. Instead, I present you with Honey Cake French Toast with Cinnamon Bun Syrup. I flavoured my honey cake with allspice and cinnamon, and will share my recipe when I can promise that it will behave civilly in the oven… In the meantime, I quite enjoyed this spin on the old breakfast favourite. It’s the perfect snack for satisfying your cinnamon bun craving without having to get out the rolling pin!
1 failed honey cake, sliced into one inch slices
1/2 teaspoon vanilla
1/3 cup butter
3 tbsp. cinnamon
1 tbsp. honey
1/2 cup sugar
Beat your egg, stir in the vanilla, and dip your cake slices into this mixture. When they have absorbed the egg evenly, fry them in some butter on medium heat until both sides are golden brown. While these are cooking, start on your Cinnamon Bun Syrup. Add the butter, sugar, cinnamon and honey to a small pot on medium heat, and bring to a boil. Allow this mixture to simmer for five minutes on low, stirring occasionally. Serve immediately on top of your Honey Cake French Toast. Enjoy!