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This simple honey cake fills the house with warmth and comfort as it bakes. Traditionally made for Rosh Hashanah to celebrate the Jewish New Year it is just as welcome anytime you need a moist tender loaf infused with golden sweetness. The deep caramelized edges and fragrant crumb make it a crowd favorite for both holidays and everyday moments.
My family asks for this honey cake every fall. The comforting scent alone brings everyone into the kitchen.
Ingredients
- All purpose flour: Provides structure and a soft crumb use the spoon and level method for accuracy
- Baking powder and baking soda: Lift the cake and keep the texture light and even
- Salt: Balances the sweetness and brings out the deeper flavors
- Granulated sugar and brown sugar: Combine for sweetness with molasses depth
- Large egg: Binds the batter and adds richness
- Vanilla extract: Enhances all the other ingredients with a floral note
- Brewed coffee: Adds complexity and offsets the sweetness without a strong flavor
- Orange juice: Adds brightness and a little acidity to balance the honey
- Vegetable oil: Keeps the crumb incredibly moist and makes the cake pareve
- Honey: Is the star here opt for a high quality floral honey for best flavor
Step-by-Step Instructions
- Prepare Your Pan:
- Preheat your oven to 350 degrees Fahrenheit. Line a nine by five inch loaf pan with parchment paper and leave some overhang so you can lift the cake out easily later.
- Mix Dry Ingredients:
- In a large bowl whisk together the flour baking powder baking soda salt granulated sugar and brown sugar until everything is evenly distributed.
- Add Wet Ingredients:
- Add the egg vanilla brewed coffee orange juice oil and one third cup honey into the dry mixture. Whisk gently but thoroughly until the batter is smooth and no dry bits remain.
- Pour and Drizzle:
- Transfer the batter to your prepared loaf pan. Drizzle the remaining tablespoon of honey over the top this creates a beautiful glossy finish and added flavor.
- Bake:
- Place the pan in the oven and bake for thirty five to forty minutes. Check with a toothpick in the center. When it comes out clean and the top springs back gently it is ready.
- Cool and Serve:
- Let the cake cool in the pan for ten to fifteen minutes then use the parchment overhang to lift it out. Place on a wire rack and cool completely before slicing and serving.
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Storage Tips
Let the cake cool fully before wrapping tightly in plastic or foil. It will stay fresh at room temperature for up to three days. For longer storage keep it in the fridge for up to five days. You can also freeze the whole loaf or individual slices. Wrap well and freeze for up to three months. Thaw at room temperature before serving.
Ingredient Substitutions
If you do not drink coffee use strong black tea instead or try warm water with a pinch of instant espresso. For a more spiced version add cinnamon nutmeg or allspice to the dry mix. Apple juice can work in place of orange juice for a milder citrus note.
Serving Suggestions
Serve slices slightly warm or at room temperature with a cup of tea or coffee. It also makes a great light dessert after a holiday meal. Add a dollop of whipped coconut cream or yogurt if you like.
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Cultural or Historical Context
This honey cake is a symbol of sweetness and blessing for the new year in Jewish tradition. It is commonly shared during Rosh Hashanah but its simplicity and heartwarming taste have made it a favorite beyond cultural boundaries. The recipe has roots in Eastern European Jewish baking with regional variations passed through generations.
Frequently Asked Questions About Recipes
- → Is this cake dairy free?
Yes, this cake is dairy free as it uses vegetable oil instead of butter and no milk products. Eggs are used but they are not considered dairy.
- → Can I substitute brewed coffee?
You can replace brewed coffee with black tea, milk, or water but it may slightly change the flavor and baking time.
- → How do I know when the cake is done?
The cake is ready when it springs back to the touch and a toothpick inserted in the center comes out clean.
- → Can I add spices to this cake?
Yes, adding warm spices like cinnamon, allspice, cloves, or nutmeg can complement the honey flavor.
- → How should I store leftover honey cake?
Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate up to 5 days. It also freezes well for up to 3 months.