Honey cake is a High Holiday staple, and it doesn’t get more classic than this delicious version. And the good news is that it is a true one-bowl recipe.
Honey cake is a traditional dessert served for the Jewish New Year, Rosh Hashanah. Honey symbolizes the hope for a sweet year to come, and plays a starring role in this cake. While often maligned as dry, dense or even old-fashioned, I think you’ll agree that this recipe puts to rest any negative associations. Yes, it is a brown cake, but this easy honey cake bakes up tender and moist, with a beautiful, burnished bronze color that will be a hit on your holiday table. Naturally dairy-free, the cake gets its tender crumb from the eggs and oil, while the addition of brewed coffee offsets the sweetness.
I’ve deployed one of my favorite tips for a clean release from the pan that also yields a beautiful finish, by using granulated sugar to replace the flour typically used to prep the pan. The cake releases perfectly, without that chalkiness that flour leaves. Instead, the sugar gives a slightly jeweled effect, and a subtle crunch — no frosting needed.
That said, if you are Team More is More and want to top this cake, a simple glaze made from confectioner’s sugar and the zest and juice from a large orange or lemon works beautifully. You’ll need about 2 cups of confectioner’s sugar, and can add water (a bit at a time) if needed to create a pourable consistency. Drizzle over the cake and let set at room temperature before serving.
This honey cake stores beautifully, making it a perfect treat for days to follow. To store the cake, wrap in plastic wrap and keep at room temperature for up to one week. Its sturdy nature makes it a no-fuss travel companion (if you’re going to glaze it, wait till you get to your destination for the prettiest finish). Serve for breakfast, with a cup of tea or for a delicious afternoon snack.
- nonstick cooking spray
- 1 cup granulated sugar + extra for prepping the pan
- 3 large eggs, at room temperature
- 1 cup honey
- 1 cup vegetable oil
- ¾ cup strong brewed coffee
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp kosher salt
- 2 tsp ground cinnamon
- ½ tsp ground cloves
- Preheat the oven to 350°F. Spray a Bundt or tube pan with nonstick cooking spray. If using a tube pan, cut a parchment circle to fit the bottom and spray again. Pour in a few tablespoons of sugar and tap the pan to coat, adding more sugar if needed.
- Using the whisk attachment of an electric mixer, whisk the eggs till combined. Add 1 cup of the sugar, the honey, vegetable oil and coffee and whisk again till well combined.
- Add the remaining ingredients and whisk till smooth and well blended. Pour the batter into your prepared pan and bake the cake till a tester comes out clean, about 50 minutes.
- Cool the cake in the pan on a wire rack for 20 minutes. Place another rack on top of the pan and carefully turn over to release the cake. Remove and discard the parchment paper, then re-invert the cake so it is upright. Cool completely before serving.
To store the cake, wrap in plastic wrap and keep at room temperature for up to one week.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Holiday