Ingredients:

  • 170g unsalted butter, softened
  • 150g high-quality floral honey
  • 100g granulated sugar
  • 3 large eggs, room temperature
  • 240g all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp fine sea salt
  • 120ml full-fat sour cream
  • 50g brown sugar
  • 1 tbsp ground Saigon cinnamon
  • 1 tbsp melted butter

Instructions:

  1. Preheat your oven to 325°F (160°C). Grease a 9x9 inch square baking pan and line with parchment paper, leaving an overhang on two sides for easy removal.
  2. In a small microwave-safe bowl, warm the 150g of honey until it is fluid and mahogany-colored. Set aside to ensure it is not boiling but remains liquid.
  3. In a stand mixer, cream the 170g of softened unsalted butter with 100g of granulated sugar until pale and fluffy. Slowly stream in the warm honey while continuing to beat the mixture to create a stable emulsion.
  4. Add the room temperature eggs one at a time, beating well after each addition to ensure the batter does not break.
  5. In a separate bowl, whisk together the 240g of flour, 1 tsp baking powder, 0.5 tsp baking soda, and 0.5 tsp sea salt.
  6. With the mixer on low, alternate adding the dry flour mixture and the 120ml of sour cream to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
  7. Prepare the topping by mixing 50g brown sugar, 1 tbsp Saigon cinnamon, and 1 tbsp melted butter until it resembles wet sand.
  8. Pour the batter into the prepared pan. Sprinkle the cinnamon-sugar mixture over the top and use a knife to lightly swirl it into the top layer of batter. Bake for 35 minutes or until a toothpick comes out clean.