A beautifully simple one bowl honey cake spiced with cinnamon, orange, and black tea, and topped with fresh figs and a goat cheese frosting!

One of my favorite things is finding uncommon uses for common ingredients. Case in point: goat cheese in frosting. Like in this Honey Cake with fresh figs and goat cheese frosting! 

A beautifully simple one bowl honey cake spiced with cinnamon, orange, and black tea, and topped with fresh figs and a goat cheese frosting!

I absolutely love goat cheese, and have since I was a kid. Goat cheese dip, pasta primavera with fresh goat cheese, and, of course, fried goat cheese. Eeeeeee!

My favorite goat cheese has always been Vermont Creamery, because it’s the creamiest, made locally in- yep you guessed it- Vermont!-, and is made 100% from fresh goats’ milk from family farms.

A beautifully simple one bowl honey cake spiced with cinnamon, orange, and black tea, and topped with fresh figs and a goat cheese frosting!

So when Vermont Creamery asked me if I’d come on as one of their food blogger partners for the year, I was like “DUH.”

Well OK I probably replied to their email more like “I’d be so flattered, of course!” …but in my head it was “duh.”

I mean, what better company is there to partner with than a company whose products you’ve been happily eating since you were a little girl? Especially when that company is so family-farm oriented, and when their products are consistently amazing? Riddle me that, friends. Riddle me that.

A beautifully simple one bowl honey cake spiced with cinnamon, orange, and black tea, and topped with fresh figs and a goat cheese frosting!

So! I wanted to create an absolutely delicious dessert that really highlighted the creaminess of Vermont Creamery’s goat cheese. And especially with the launch of their new goat cheese with clover blossom honey, I knew exactly what to do. The result is this insanely moist honey cake, topped with fresh figs and a goat cheese frosting.

It’s very similar to cream cheese frosting, in that you get that tangy factor, but with the goat cheese it’s just slightly more pronounced.

A beautifully simple one bowl honey cake spiced with cinnamon, orange, and black tea, and topped with fresh figs and a goat cheese frosting!

It makes for a wonderful topping to the softer, more mellow honey cake below. But don’t let the word mellow fool you; this honey cake is amazing even on its own. I owe that to using strongly steeped black tea, cinnamon, and orange zest for flavoring.

It’s really fantastic.

Plus, don’t you just love the name Honey Cake? It just rolls off the tongue 🙂

A beautifully simple one bowl honey cake spiced with cinnamon, orange, and black tea, and topped with fresh figs and a goat cheese frosting!

A beautifully simple one bowl honey cake spiced with cinnamon, orange, and black tea, and topped with fresh figs and a goat cheese frosting!

RECIPE

Honey Cake with Fresh Figs and Goat Cheese Frosting

Ingredients

For the cake

1/2 cup oil
2 eggs
1/2 cup honey
1/2 cup brown sugar
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon cardamom
1 teaspoon baking powder
1 teaspoon baking soda
zest of 1 orange
1 teaspoon vinegar
2 cups all-purpose flour
3/4 cups strongly brewed black tea

For the frosting

4 oz Vermont Creamery Fresh Goat Cheese with Clover Blossom Honey, room temperature
4 tablespoons salted butter, room temperature
2 cups powdered sugar
1/4 teaspoon salt
1 pint fresh figs, cut in halves and quarters
1/4 cup chopped walnuts

Directions

For the cake

  1. Preheat oven to 350°F. Grease a large loaf pan and line with parchment paper. Set aside. 
  2. In a large bowl, whisk to combine oil, eggs, honey, brown sugar, cinnamon, nutmeg, cardamom, baking powder, baking soda, orange zest, and vinegar. 
  3. Working in 3 batches, alternate folding in the flour and the brewed black tea. Do not over mix. 
  4. Pour batter into prepared pan and bake for 45 minutes, until a knife inserted in the center of the loaf comes out clean. Allow to cool completely while making the frosting.

For the frosting

  1. In a standing mixer fitted with a whisk attachment, whip the butter and goat cheese on high for 1 minute. Add in the powdered sugar and salt and whip 1 minute more. 
  2. Once loaf has cooled completely, spread frosting on top, then garnish with figs and walnuts!

by

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This post is sponsored by Vermont Creamery. All text and opinions are 100% my own. Thank you for continuing to support the brands who help make Broma possible!

18 comments

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Totally in love with your creations !

5.0 rating

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Beautiful and amazing! Must make honey cake!

5.0 rating

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What a beautiful and dreamy dessert (or hey, let’s be honest, breakfast too!) The pairing of black tea, honey, figs, and goat cheese is so sophisticated and I’m sure it tastes heavenly! It’s refreshing to see goat cheese used for pastries =)

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That frosting sounds incredible, what a beautiful cake!

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what a stunner! I love figs in anything!

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Vermont Creamery is THE BEST!!!! I’m obsessed with their Bonne Bouche and St. Albans. Have you tried either of those?!? This is so pretty Sarah!!

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I have figs in my fridge now. Bookmarked to make!

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Sarah! This is ridiculous. Honey + figs + goat cheese. Perfection. I’m adding this to my list to bake.

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Hi there! THIS RECIPE LOOKS DEVINE
Do you have any recommendations if I’m allergic to goat cheese?! I would love to make this but the frosting looks amazing and I’m looking for an alternative! Marscapone cheese sounds like a good replacement but I know it’s already sweet, so maybe less powdered sugar? I’m not the pro baker so I could use your advice!

Thank you 🙂

Sarah | Broma Bakery
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Oooh, that’s a bummer! I would substitute cream cheese, the same amount.

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Sarah! This looks absolutely delicious. Totally planning on baking it this weekend.

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Such a gorgeous cake, love that pretty frosting and fig topping!

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I just happened upon this lovely creation on my Yummly app, whilst searching cakes to make for a gathering of dear friends. I am tasked with the dessert portion, and I’m seriously giddy about making this!

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I made this cake two days ago and it’s AMAZING! Super easy to make, the cake itself is super moist, even though I was a bit scared it would be too dry – I had to make some adjustments timewise because of the conversion from ºF to ºC, but all good! I tweaked the frosting as well as we don’t have that brand of goat cheese in Portugal, sooo I ended up using cream cheese and skyr (!), and half the sugar because I felt the cake and the figs were sweet enough.
Anyway, thank you for sharing this recipe! Great for Fall season 🙂

5.0 rating

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