Honey Cake
User Reviews
4.9
Honey Cake
Description
Honey Cake uses a combination of wheat flour, sugar, and a mix of warm spices, including cinnamon, cloves, and allspice, complemented by honey and citrus components like orange juice and zest from whiskey or orange liqueur. The addition of brewed coffee introduces subtle bitterness, balancing the cake's sweetness. Baking powder and soda provide leavening for a tender crumb, while beaten eggs and oil lend moisture. The cake is topped with sliced almonds before baking, giving a gentle nutty texture on the surface.
The cake is baked in an 8 or 9-inch pan until just set, resulting in a soft, moist dessert with warm spice notes and a nuanced sweet flavor. Serving it with whipped cream and a drizzle of honey adds creaminess and enhances the honey flavor without overpowering the spices.
This cake suits occasions where a comforting, mildly spiced sweet is desired. It can also be stored or frozen, making it practical for advance preparation or gift-giving. The recipe notes recommend choosing pan size based on desired cake height and mention wrapping and freezing the cooled cake for up to three months to enjoy later.
Ingredients
- 1¾ cups all-purpose flour spooned into measuring cup and leveled off
- ¾ cup sugar
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ¼ teaspoon cloves ground
- ¼ teaspoon ground allspice
- ½ cup vegetable oil
- ½ cup honey
- 2 egg large, beaten
- ⅓ cup coffee brewed, at room temperature
- ⅓ cup orange juice
- 2 tablespoons whisky or orange liqueur, or substitute more orange juice
- ½ teaspoon vanilla extract
- ¼ cup almonds sliced
For Serving (Optional)
- Whipped Cream
- honey
Instructions
- Preheat the oven to 350°F (175°C) and set an oven rack in the middle position. Spray an 8 or 9-inch (20 or 23-cm) cake pan (see note) with nonstick cooking spray with flour, such as Pam Baking or Baker’s Joy.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, cloves, and allspice. Add the oil, honey, eggs, coffee, orange juice, whiskey/orange liqueur, and vanilla extract. Whisk until evenly combined.
- Pour the batter into the prepared pan and sprinkle evenly with the almonds. Bake for 40 to 50 minutes if using a 9-inch pan, or 45 to 55 minutes for an 8-inch pan, until the cake is set and a toothpick or cake tester inserted into the center comes out clean. Set the cake on a rack and let cool for 15 minutes, then invert the cake onto the rack and turn it right side up to finish cooling.
- Serve the cake warm or at room temperature, topped with whipped cream and drizzled with honey, if desired. If not serving on the same day, place in an airtight container and store at room temperature for up to 2 days.
Notes
- For a taller cake with a domed top, use the 8-inch cake pan instead of 9-inch.
- Once cooled, the cake can be securely wrapped and frozen for up to three months; thaw at room temperature overnight before serving.
User Reviews
Overall Rating
4.9
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