Honey Cake

The new kitchen still lacks a springform pan or any other sort of cake pan, so it’s fortunate that loaf pans are allowed for honey cake. Smitten Kitchen reinterpreted Marcy Goldman’s recipe, and I have reinterpreted it here.

Makes 2–3 loaves.

Ingredients

Dry

• 3 ⅓ c. flour
• 1 ¾ tsp baking powder
• 1 tsp baking soda
• 1 tsp kosher salt
• 4 tsp cinnamon
• ½ tsp clove
• ½ tsp allspice

Wet

• 3 eggs
• 1 c. pure olive oil (or any neutral oil)
• 1 c. honey
• 1 ½ c. sugar
• ½ c. brown sugar
• 1 tsp. vanilla extract
• 1 c. warm coffee
• ½ c. apple cider
• ¼ c. rye or whiskey

Topping

• sanding sugar

Directions

1. Preheat oven to 350° (with convection).
2. Spray two 9" x 5" loaf pans (or three 8" x 4" loaf pans) and line with parchment paper.
3. Mix dry ingredients in the bowl of a stand mixer.
4. Make a well and pour in the liquid ingredients.
5. Mix well, using a whisk attachment.
6. Pour batter into the pans.
7. Optionally top with sanding sugar.
8. Bake on a heavy baking sheet for about an hour.
9. Do a toothpick test.

Variants

The original recipe called for orange juice. You can replace the scary liquids with more juice or cider.

You can replace the spices with pumpkin spice.

The original recipe lists a variety of pans you can use instead of loaf pans, and adjustments to the cooking time.