Honey Cake

Honey Cake

Honey cake is a traditional dessert for the Jewish New Year, but it's also a great loaf to make all year round. Subtly flavored with cinnamon and ginger, it gets its rich color from the addition of coffee in the batter. You can substitute brewed black tea or decaffeinated coffee, if you'd like. Serve with a hot cup of coffee or tea and enjoy!

EatingWell.com, December 2022

Active: 25 mins
Total: 2 hours 20 mins
Servings: 12
Honey Cake 
Photographer: Brie Goldman, Food Stylist: Lauren McAnelly, Prop Stylist: Holly Raibikis


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 325°F. Coat a 9-by-5-inch loaf-pan with cooking spray and line with parchment paper.

  • Whisk all-purpose flour, whole-wheat flour, baking powder, cinnamon, baking soda, ginger, nutmeg and salt in a medium bowl.

  • Whisk coffee, honey, oil, brown sugar, eggs and vanilla in a large bowl until well combined. Add the dry mixture to the wet mixture, stirring just until combined. 

  • Pour the batter into the prepared loaf pan and smooth the top. Bake until a wooden pick inserted in the center comes out clean, 45 to 55 minutes. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely, about 1 hour.

To make ahead

Refrigerate airtight for up to 1 week.


Parchment paper

Nutrition Facts

1 slice
247 calories; protein 4g; carbohydrates 36g; dietary fiber 2g; sugars 20g; added sugar 20g; fat 11g; saturated fat 1g; mono fat 2g; poly fat 7g; cholesterol 47mg; vitamin a iu 70IU; vitamin b3 niacin 1mg; vitamin d iu 10IU; vitamin e iu 4IU; folate 41mg; sodium 235mg; calcium 55mg; iron 1mg; magnesium 20mg; phosphorus 86mg; potassium 91mg; zinc 1mg; omega 6 fatty acid 7g; niacin equivalents 2mg; selenium 14mcg.

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