Cinnamon Swirl Honey Cake with Bourbon Honey Glaze

Chanie Nayman Chanie Nayman
Leave a review

I’ll be honest, I had a hard time naming this cake. It’s an ode to honey cake, thanks to the honey glaze and a bit of honey in the cake, but what’s really amazing and so seasonal about the cake is the glaze. (In my mind, the glaze is not optional on a cake, but actually integral.) The great texture of the cake with the sweetness of the cinnamon swirl makes a great stage for that glaze.

 

Yields 1 bundt pan

1h 20m 8
Easy Vegetarian Pescatarian Parve Freezer-Friendly

Contains: Gluten, Egg, Wheat

Directions

Prepare the Cinnamon Swirl Honey Cake with Bourbon Honey Glaze

  1. Preheat oven to 350 degres Fahrenheit (175 degrees Celsius). Grease a bundt pan very well with a flour and oil baking spray.

  2. Using an electric mixer, combine oil and sugar.

  3. Add eggs and mix very well until creamy. Add vanilla, honey, dissolved coffee, and bourbon.

  4. Add dry ingredients and mix until just combined.

  5. Pour one-third of the batter into the prepared bundt pan, Sprinkle on the cinnamon swirl over the batter in the pan and then top with the remaining two-thirds of the batter.

  6. Bake for 50 minutes to one hour.

Credits

Notes:
Freeze the cooled cake for up to 3 months. Thaw wrapped at room temperature. Add the glaze after thawing.

Description:

Food Styling- Renee Muller
Photography- Hudi Greenberger

Suggested Recipes

Explore

bourbon bundt cakes Chanie Nayman cinnamon cinnamon swirl freezer-friendly glaze honey Honey cake honey glaze
Did you make this recipe yet?

What Cooks Are Saying

5.0 out of 5

5 global ratings

5 star
100%
4 star
0%
3 star
0%
2 star
0%
1 star
0%

Photos from Our Community

See how these recipes turned out in real kitchens. Photos from home cooks will appear here as they're shared.

Tell Us How It Went: Share Your Experience

10 Comments

Sara Miller •
Marked as Question

I make this cake every RH and am never sure if the pudding is supposed to be instant or regular; please advise!

Thank you!

Raquel Malul Kosher.com Team •
Reply to Sara Miller

It should be instant pudding not made, just powder added to the batter. 

margaret kraus •

This recipe is absolutely delish, however, would love to have consistency less thick--its so difficult to pour into pan. Any suggestions???
~Emkay

Avigael Levi Kosher.com Team •
Reply to margaret kraus

You can add in a bit of extra liquid (milk, oat milk, orange juice, water.... a few tsp. at a time) if you'd like a thinner batter. Keep in mind to not add too much liquid though!

kayla •

I think the powdered sugar measurement in the glaze may be an error... It needs more to get to the thickness in the pic. Otherwise delicious!

Raquel Malul Kosher.com Team •
Reply to kayla

If the glaze is not thick enough you can definitely add more powdered sugar until it's the right consistency,

Ilana •
Gittle Gopin •

I made this, and my husband absolutely loved it! Has all the flavours! Came out looking exactly like the picture. Thanks so much :)