First things first, we need to wake up our active dry yeast. In a small bowl, combine the warm milk (105-115°F) with honey and sprinkle the yeast over the top. Allow it to sit for about 5-10 minutes. If it bubbles and foams, you’re good to go! This means the yeast is alive and ready to help your cake rise.

Now, in a separate bowl, whisk together the flour, granulated sugar, sea salt, and cinnamon. This step ensures that the flavors are evenly distributed throughout the cake. No one likes a pocket of salt, right?

In another bowl, combine the beaten egg, melted butter or shortening, and vanilla extract. Once your yeast mixture is bubbly, gently fold it into the wet ingredients.

Pour the wet mixture into the bowl of dry ingredients. Stir gently until everything is just combined. Be careful not to over-mix; a gentle touch is all you need to create that perfect texture.

Grease a 9-inch round cake pan and pour the batter into it. Cover it loosely with a clean kitchen towel and let it rise in a warm spot for about 45 minutes. You’ll notice it puffing slightly, creating a light structure.

While the cake is rising, preheat your oven to 350°F (175°C). This ensures a consistent baking environment once the cake is ready to go in.

Once the cake has had its rise, pop it into the oven for about 25-30 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack. This will prevent it from sticking and ensure the best texture. Slice it warm, and enjoy with those delightful pairings!