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
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Preheat the oven to 350℉.
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Spray a 9x4 1-pound loaf pan with nonstick cooking spray. Set aside.
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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.
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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.
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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.