Description
This Honey Cake is a moist, warmly spiced dessert perfect for any occasion. Featuring a blend of honey, aromatic spices, and a hint of coffee, this cake offers a unique depth of flavor balanced with a tender crumb. It’s easy to prepare and bakes to a golden perfection, making it a delightful treat for honey lovers and spice aficionados alike.
Ingredients
Scale
Dry Ingredients
- 3 cups All-purpose flour
- 1 tablespoon Baking powder
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 1/2 teaspoon Ground ginger
- 1/2 teaspoon Ground nutmeg
- 1/2 teaspoon Salt
Wet Ingredients
- 1 cup Honey
- 1 cup Granulated sugar
- 1/2 cup Vegetable oil
- 4 large Eggs
- 1 cup Brewed coffee
- 1 teaspoon Vanilla extract
- Optional: Zest of one lemon or orange
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan with oil or butter and line the bottom with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, ground ginger, ground nutmeg, and salt until evenly combined.
- Combine Wet Ingredients: In another bowl, blend the honey, granulated sugar, and vegetable oil together until the mixture is smooth and slightly thickened.
- Add Eggs: Incorporate the eggs one at a time into the wet mixture, mixing thoroughly after each addition to ensure full incorporation.
- Add Coffee, Vanilla, and Zest: Stir in the brewed coffee and vanilla extract. If using, add the lemon or orange zest now to brighten the flavor.
- Combine Wet and Dry: Gradually fold the dry ingredients into the wet mixture, stirring gently to avoid overmixing which can toughen the cake.
- Pour and Smooth Batter: Transfer the batter into the prepared baking pan and smooth the surface evenly with a spatula.
- Bake: Bake in the preheated oven for 40-45 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with only a few moist crumbs attached.
- Cool: Let the cake cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
- Serve and Store: Dust with powdered sugar if desired or serve plain. Store the cake in an airtight container at room temperature for several days to maintain freshness.
Notes
- For a citrusy twist, add the zest of a lemon or orange to the batter.
- Use brewed coffee at room temperature to avoid cooking the eggs when mixing.
- To check if the cake is done, test with a toothpick inserted into the center—it should come out clean.
- Store leftovers in an airtight container to keep the cake moist for up to 4-5 days.
- This cake freezes well; wrap tightly and freeze for up to 2 months.