Honey Cake is a timeless dessert that blends rich honey, warm spices, and a moist texture into a delightful treat perfect for any occasion. With the warmth of cinnamon, ginger, and cloves paired with the unique depth of brewed coffee, this cake offers a flavor profile that’s both comforting and indulgent. Ideal for holidays, tea time, or as a sweet indulgence after dinner, this Golden Honey Cake is as beautiful as it is delicious.
Ingredients
- 1 ½ cups all-purpose flour (190 g)
- 1 tsp baking powder (5 g)
- 1 tsp baking soda (5 g)
- 1 tsp ground cinnamon (3 g)
- ½ tsp ground ginger (2 g)
- ¼ tsp ground cloves (1 g)
- 1/8 tsp salt (0.5 g)
- ½ cup honey (170 g)
- ¾ cup sugar (150 g)
- 2 large eggs (about 120 g)
- ½ cup vegetable oil (120 g)
- ½ cup strong brewed coffee (120 ml)
- 1 tsp vanilla extract (5 ml)
- ½ cup sour cream (120 g)
Instructions
- Prepare the Dry Ingredients: Set your oven to 350°F (175°C) and lightly grease a 9-inch round or loaf pan. In a separate bowl, combine the flour, baking powder, baking soda, cinnamon, ginger, cloves, and salt, whisking them together until fully blended.
- Mix the Wet Ingredients: In a large mixing bowl, combine the honey, sugar, eggs, and vegetable oil. Beat with a whisk or mixer until smooth and well incorporated.
- Combine Coffee and Vanilla: Stir the brewed coffee and vanilla extract into the wet ingredients, ensuring an even mix.
- Incorporate Sour Cream: Add the sour cream to the wet mixture and whisk until fully blended.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Be careful not to overmix.
- Bake the Cake: Pour the batter into the prepared pan, spreading it evenly. Bake in the preheated oven for 40–50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Let the cake rest in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Once cooled, cut into slices and enjoy as is, or sprinkle with powdered sugar for a sweet finishing touch.
Conclusion:
This Golden Honey Cake is a perfect combination of sweetness and spice, offering a tender crumb and rich flavors. Serve it as a dessert, enjoy it with tea, or share it with friends and family—it’s a versatile treat that’s sure to impress.
Golden Honey Cake: A Sweet and Spiced Treat
Amoist and flavorful Honey Cake infused with warm spices, brewed coffee, andhoney for a rich, golden treat perfect for any occasion.
Ingredients
- 1 ½ cups all-purpose flour 190 g
- 1 tsp baking powder 5 g
- 1 tsp baking soda 5 g
- 1 tsp ground cinnamon 3 g
- ½ tsp ground ginger 2 g
- ¼ tsp ground cloves 1 g
- 1/8 tsp salt 0.5 g
- ½ cup honey 170 g
- ¾ cup sugar 150 g
- 2 large eggs about 120 g
- ½ cup vegetable oil 120 g
- ½ cup strong brewed coffee 120 ml
- 1 tsp vanilla extract 5 ml
- ½ cup sour cream 120 g
Instructions
- Prepare the Dry Ingredients: Set your oven to 350°F (175°C) and lightly grease a 9-inch round or loaf pan. In a separate bowl, combine the flour, baking powder, baking soda, cinnamon, ginger, cloves, and salt, whisking them together until fully blended.
- Mix the Wet Ingredients: In a large mixing bowl, combine the honey, sugar, eggs, and vegetable oil. Beat with a whisk or mixer until smooth and well incorporated.
- Combine Coffee and Vanilla: Stir the brewed coffee and vanilla extract into the wet ingredients, ensuring an even mix.
- Incorporate Sour Cream: Add the sour cream to the wet mixture and whisk until fully blended.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Be careful not to overmix.
- Bake the Cake: Pour the batter into the prepared pan, spreading it evenly. Bake in the preheated oven for 40–50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Let the cake rest in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Once cooled, cut into slices and enjoy as is, or sprinkle with powdered sugar for a sweet finishing touch.