The idea for this spring baking and reading activity came from my 3-year-old, who has been begging me to make Honey Cakes ever since we read about them in the book, Bear Wants More.
In Karma Wilson’s story, Bear wakes up in the spring, hungry after a long winter of hibernating. His friends spend the day playing and eating with him, but no matter how much he consumes, Bear “wants more!” It actually reminds me a lot of my boys and their insatiable appetites…
At the end of the story, Bear’s friends bake him Honey Cakes for their springtime party. Bear eats so many Honey Cakes that his tummy aches!
So, at Gibbs’s request, I came up with my own recipe for Honey Cakes, which are actually honey flavored cookies with a cake-like texture. I sandwiched some cinnamon buttercream in between the cookies for these sweet, seasonal treats. They were definitely a big hit in our house, just like the book!
Honey Cakes with Cinnamon Buttercream Filling
For the Honey Cakes:
- ¼ cup sugar
- 2 tablespoons canola oil
- 1 egg
- ¼ cup honey
- ¾ teaspoon vanilla extract
- 1 cup plus 2 tablespoons all-purpose flour
- ¼ teaspoon baking powder
- 1/8 teaspoon salt
For the Cinnamon Buttercream Filling:
- 3 tablespoons unsalted butter softened
- ¼ cup heavy cream
- 1 ¼ cups confectioners’ sugar sifted
- ½ teaspoon cinnamon
Beat sugar and oil in a medium bowl until blended. Beat in egg, honey, and vanilla.
In a separate bowl, whisk together flour, baking powder, and salt. Gradually add flour mixture to sugar mixture and mix well. Cover and refrigerate dough for at least 2 hours.
Preheat oven to 350 degrees F. Grease a baking sheet or line with parchment paper.
Scoop out dough by tablespoonfuls, roll into balls, and place on prepared baking sheet. Using fingers, gently press down on each ball to flatten slightly. Bake for 8-10 minutes, or until bottoms are lightly browned. Cool for 1 minute before removing to a wire rack to cool completely.
Once the honey cakes have cooled completely, it’s time to make the filling. Place the butter in a bowl and beat with an electric mixer for 2-3 minutes until pale and creamy. Beat in the cream, then gradually add the sugar and the cinnamon. Continue beating for 2-3 minutes until the buttercream is light and fluffy.
To assemble, pipe or spread the buttercream on the flat side of half of the honey cakes. Top with the rest of the cakes. Allow to set before serving.
Cookie recipe adapted from Taste of Home
Looking for other fun, springtime recipes and activities? Here are some favorites:
Baby Bluebirds in a Nest