Description
Honey cake whisks you into a world of sweet, nostalgic comfort from Eastern European kitchens. Layers of delicate spice and golden honey create a dessert that warms hearts and delights senses with each tender crumb.
Ingredients
Scale
Primary Ingredients:
- 1 cup (240 milliliters) all-purpose flour
- 1 cup (226 grams) unsalted butter, softened
- 4 large eggs
- 1/2 cup (100 grams) light brown sugar
- 1/3 cup (113 grams) honey
Leavening and Spices:
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
Flavor and Garnish:
- 1 teaspoon vanilla
- 1/4 cup (28 grams) sliced almonds
- Additional honey for drizzling
Instructions
- Warm the oven to 325°F and prepare a 9-inch cake pan by lightly greasing and lining with parchment paper.
- Sift together dry ingredients including flour, baking powder, baking soda, salt, and ground cinnamon in a medium bowl, ensuring even distribution.
- Using an electric mixer, whip butter, sugar, and honey together until light and airy, creating a smooth, creamy texture.
- Incorporate eggs individually into the butter mixture, thoroughly blending after each addition, then gently mix in vanilla extract.
- Carefully fold the dry ingredient mixture into the wet ingredients, maintaining a soft, consistent batter without overmixing.
- Transfer the batter into the prepared cake pan, spreading evenly; sprinkle sliced almonds on top during the last 20 minutes of baking.
- Bake for approximately 40 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then carefully invert onto a wire rack.
- Drizzle additional honey over the warm cake, creating a glossy, sweet finish before serving.
Notes
- Swap honey for maple syrup to create a vegan-friendly version of this delightful cake.
- Toast almonds beforehand to enhance their nutty flavor and add a delicious crunch to the cake’s texture.
- Check cake doneness by inserting a toothpick in the center – if it comes out clean, the cake is perfectly baked.
- Store leftover cake in an airtight container at room temperature for up to 3 days to maintain its moistness and softness.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Jewish
Nutrition
- Serving Size: 8
- Calories: 309 kcal
- Sugar: 26 g
- Sodium: 103 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.3 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 70 mg