Honey Cake

December 8, 2022

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!

Micah SivaReviewed by Dietitian Nadine Bradley, RD, CNSC

EatingWell.com, December 2022

Ingredients

1 cup all-purpose flour
1 cup whole-wheat flour
1 ½ teaspoons baking powder
1 ½ teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon salt
⅔ cup brewed coffee, at room temperature
⅔ cup honey
½ cup grapeseed oil
¼ cup light brown sugar
3 large eggs
1 teaspoon vanilla extract

Directions

Step 1

Preheat oven to 325°F. Coat a 9-by-5-inch loaf-pan with cooking spray and line with parchment paper.
Step 2

Whisk all-purpose flour, whole-wheat flour, baking powder, cinnamon, baking soda, ginger, nutmeg and salt in a medium bowl.
Step 3

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.
Step 4

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.

Equipment

Parchment paper

Nutrition Facts

Serving Size:

1 slice

Per Serving:

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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