1 cup (7.5oz.) light brown sugar
1/4 cup honey
2 large eggs, at room temperature
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon salt
3 tablespoons Classic Baking Blend
2 cups (8.5 oz.) Unbleached All-Purpose Flour
1 cup (8 oz.) full fat sour cream or yogurt, at room temperature
2 teaspoons vanilla extract
Preheat oven to 350 degrees. Lightly grease a 9 or 10 cup Bundt style pan or Bundlette pan (for mini Bundt cakes).
In a large bowl, beat using electric mixer the butter, brown sugar and honey, for 2 minutes on medium speed. It will light and fluffy. Scrape the bottom the bowl, making sure honey is thoroughly incorporated.
Add the eggs one at a time, beating for 1 minute and scraping the sides and the bottom of the bowl between each addition.
Stir in baking powder, baking soda, salt and Classic Baking Blend.
Gently but thoroughly add 1/2 of the flour, stir the sour cream or yogurt and vanilla into the batter and combine.
Stir in the remaining flour and beat briefly (just a few seconds) to incorporate any sticky residue. Scrape the sides and the bottom of the bowl.
Scoop batter into prepared Bundt pan, and bake for 50-55 minutes or 25 minutes if using a Bundlette pan or until cake tester or toothpick inserted in the center come out clean.
Remove cake from the oven and cool in pan for 15 minutes before turning out onto a wire rack. Cool completely before slicing.