This honey cake is a great alternative to dry honey cakes. The honey and coffee give it an amazing moist texture that will wow your family and your guests.
Yield: 4 loaf cakes
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
Line four loaf pans with baking paper.
In a mixer, beat eggs, sugar, and oil until fluffy.
Reduce machine to low speed and add honey, water, and coffee.
Add dry ingredients and mix until just combined.
Pour batter into prepared pans until each is no more than three-fourths full.
Bake until a toothpick tests clean.
Cool fully, then carefully remove from pans.
Combine ingredients in a mixing bowl and beat until smooth.
Pour glaze over cooled cakes.
Tips:
This cake freezes beautifully. I make it in advance and remove from the freezer as needed during Rosh Hashanah.
Description:
This recipe is excerpted with permission from Straight To the Plate: A new cookbook with quick and tasty recipes, wholesome and accessible ingredients, for that special day… and every day! Go to straighttotheplate.net for more information.
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What can I use instead of vanilla sugar?
Hi Ariel,
You can use a tablespoon of regular sugar with 1/2 teaspoon of vanilla extract.
-Chana Tzirel from Kosher.com
came out delicious!moisty and soft
I used 2 cups of sugar instead of 3 (the icing adds lots of sweetnes to the cake)
For icing, I added a drop of coffee to make a richer taste
made it in a medium sized buntd pan -needs a bit more time to bake
Hi Chani,
Thank you for this amazing feedback. Really helpful to other at home chefs. Sounds absolutely delicious and a great balance with the sweetness! Shana tova :)
-Chana Tzirel from Kosher.com
can I make this in a regular sized bundt pan?