Moist Honey Cake (Rosh Hashanah)
This honey cake is moist, tender, rich in flavor, comes together in one bowl, and is full of spices that will make your house smell like autumn.
Ingredients
- 1 ¼ cups Flour AP
- ½ cup Sugar
- ½ cup vegetable oil
- 2 Eggs
- ½ cup Honey
- ½ cup Tea
- 1 teaspoon Vanilla extract
- 1 teaspoon Baking powder
- ½ teaspoon Baking soda
- ¼ teaspoon Kosher salt
- 1 teaspoon Cinnamon
- ¼ teaspoon Nutmeg
Instructions
- Preheat an oven to 160c (320f) and prepare a parchment paper-lined loaf pan.
- In a separate large mixing bowl, add the eggs, sugar, oil, vanilla extract, and honey, and mix well with a whisk. Add the hot tea into the wet mixture and mix until combined.
- In a separate medium mixing bowl, add the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Mix with a small whisk until combined.
- Pour the dry ingredients into the wet ingredients mixture and carefully mix until just combined. (don’t overmix!)
- Pour the batter into a parchment paper-lined loaf pan and bake in a 160c (320f) preheated oven for 40-45 minutes or until a toothpick comes out clean.
- Drizzle honey on top of the cake right when it comes out of the oven. Smooth it out with a spoon.
- let the cake cool for at least 30 minutes and serve!
Notes
- Don't skip drizzling the top of the loaf with honey! This is the final touch that takes this honey cake to the next level.
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Quality honey matters. Opt for high-quality honey, as it is a key ingredient in this cake. The better the honey, the richer and more aromatic your cake will be.
- Check doneness with a toothpick. Insert a toothpick into the center of the cake; if it comes out clean or with just a few crumbs attached, your cake is done.
- For extra crunch, add chopped nuts of your choice like chopped pecans, almonds, or walnuts.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist cake and not dense and dry cake.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with the back of a knife.
- Line your baking pan with parchment paper! This step helps the cake to release easily from the pan.
- Be patient! I know it’s extremely tempting to eat this cake as it is pulled out of the oven, but let the honey loaf cool for at least 20 minutes so it will be firmer and won’t crumble up.
Nutrition
Calories: 258kcalCarbohydrates: 36gProtein: 3gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 33mgSodium: 169mgPotassium: 44mgFiber: 1gSugar: 24gVitamin A: 48IUVitamin C: 1mgCalcium: 34mgIron: 1mg
Tried this recipe?Let us know how it was!