an elevated classic honey cake for the Jewish New Year, Rosh Hashanah – notes of floral honey, spicy hawaij, a hint of orange, and a whisper of coffee (trust me!)
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Check out More delicious and simple cake recipes:
Sour Cream Coffee Cake with Halva and Walnuts
Important Note:
There are two blends of hawaij – savory/soup Hawaij (cumin, turmeric, black pepper…) and the sweeter coffee Hawaij (this one!). You need to know this in case you find yourself in a Middle Eastern or Kosher grocery store and pick up a jar of hawaij.
If I don’t have any from the shuk (market) in Israel, I always buy this Hawaij spice blend from Pereg.
How to make the Best Honey Cake
- Preheat the oven to 350℉.
- Spray a 9×4 1-pound loaf pan with nonstick cooking spray. Set aside.
- This cake can either be mixed by hand with a whisk or in a stand mixer.
- To the large bowl of the stand mixer fitted with the paddle attachment, add the eggs, raw honey, avocado oil, orange zest, and brewed coffee. Mix well until all of the wet ingredients are combined.
- To the bowl, add the all purpose flour, ground cinnamon, hawaij spice blend, baking powder, and salt. Mix to incorporate the dry ingredients thoroughly, but be careful not to over mix.
- Pour the honey cake batter into the prepared loaf pan. Smooth out the top into an even layer. Bake for 45-50 minutes until the cake is dark golden brown, and a toothpick poked into the center comes out clean. Allow the honey cake to cool, then slice and serve.
tastes even better the next day!
look at that crumb – super tender and moist!
BAKING TOOLS I USE AND LOVE
Here are just a few tools that make baking delicious Honey Cake much easier and more fun, and I’ve linked them all for you here!
IF YOU LOVE IT, SHARE IT!
If you make these gorgeous Twisted Cardamom Buns (and you should!), please tag me on Pinterest or Instagram so I can see! I love to scroll through stories and see what y’all are making.
Without further ado, here is the classic Honey Cake recipe! Be sure to save this recipe and Pin It to your favorite holiday and cake recipe boards!
THE RECIPE
Classic Honey Cake
Ingredients
- 3 large pasture raised eggs
- 2/3 cups raw honey 226 g
- 1/2 cup brown sugar, packed 110 g
- 1/2 cup avocado oil, or any neutral oil 110 g
- 1 teaspoon freshly grated orange zest
- 1/2 cup brewed coffee, cooled 118 g
- 2 cups unbleached all purpose flour 250 g
- 1 teaspoon ground cinnamon
- 1 tablespoon coffee hawaij spice blend or 1 teaspoon ground ginger, 1/4 teaspoon cloves, 1/4 teaspoon all spice, 1/2 teaspoon ground cardamom
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
Instructions
Preheat the oven to 350℉.
Spray a 9x4 1-pound loaf pan with nonstick cooking spray. Set aside.
This cake can either be mixed by hand with a whisk or in a stand mixer.
To the large bowl of the stand mixer fitted with the paddle attachment, add the eggs, raw honey, brown sugar, avocado oil, orange zest, and brewed coffee. Mix well until all of the wet ingredients are combined.
To the bowl, add the all purpose flour, ground cinnamon, hawaij spice blend, baking powder, and salt. Mix to incorporate the dry ingredients thoroughly, but be careful not to over mix.
Pour the honey cake batter into the prepared loaf pan. Smooth out the top into an even layer. Bake for 45-50 minutes until the cake is dark golden brown, and a toothpick poked into the center comes out clean. Allow the honey cake to cool, then slice and serve.
Recipe Notes
Store the leftover honey cake in an airtight container at room temperature for up to 3 days.
The post Classic Honey Cake first appeared on Lion’s Bread Blog.
Rachel says
Lovely cake! I’m glad I re-watched your Instagram video – The instructions here failed to include when to add the brown sugar!
LeAnne says
Hi Rachel, thanks so much for catching that! Updated the recipe now, hope you loved it as much as we do!