Description
This moist and aromatic Honey Cake combines warm spices with rich honey and a hint of coffee and orange juice for depth. Featuring a tender crumb topped with sliced almonds, it’s perfect served warm with whipped cream and a drizzle of honey for a comforting dessert or special occasion treat.
Ingredients
Dry Ingredients
- 1¾ cups all-purpose flour, spooned into a measuring cup and leveled off
- ¾ cup sugar
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice
Wet Ingredients
- ½ cup vegetable oil
- ½ cup honey
- 2 large eggs, beaten
- ⅓ cup brewed coffee, at room temperature
- ⅓ cup orange juice
- 2 tablespoons whisky or orange liqueur (or substitute more orange juice)
- ½ teaspoon vanilla extract
Topping & Serving
- ¼ cup sliced almonds
- Whipped cream, for serving
- Honey, for drizzling
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C) and position the oven rack in the middle. Lightly spray an 8 or 9-inch cake pan with a nonstick cooking spray containing flour, such as Pam Baking or Baker’s Joy, to ensure easy cake release.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, salt, ground cinnamon, cloves, and allspice until combined evenly to create a well-balanced spice base for the cake.
- Add Wet Ingredients: To the dry mixture, add vegetable oil, honey, beaten eggs, brewed coffee at room temperature, orange juice, whisky or orange liqueur (or extra orange juice if preferred), and vanilla extract. Whisk everything thoroughly until the batter is smooth and evenly combined without lumps.
- Transfer Batter and Add Topping: Pour the cake batter into the prepared cake pan, smoothing the top. Evenly sprinkle the sliced almonds over the surface to add a delightful crunch and subtle nutty flavor to the finished cake.
- Bake the Cake: Place the cake in the preheated oven. Bake for 40 to 50 minutes if using a 9-inch pan or 45 to 55 minutes if using an 8-inch pan. The cake is done when it is set and a toothpick or cake tester inserted into the center comes out clean.
- Cool the Cake: Remove the cake from the oven and set it on a cooling rack for 15 minutes. Then, carefully invert the cake onto the rack, turn it right side up, and allow it to cool completely to room temperature for best texture.
- Serve: Serve the honey cake warm or at room temperature topped with dollops of whipped cream and a generous drizzle of honey to enhance its natural sweetness. Store leftovers in an airtight container at room temperature for up to 2 days.
Notes
- For more pronounced orange flavor, substitute the whisky or orange liqueur entirely with orange juice.
- Ensure the brewed coffee is at room temperature before adding to prevent curdling the eggs.
- Using a pan spray with flour helps prevent sticking and eliminates the need for greasing and flouring separately.
- The cake is delicious served slightly warm, but allowing it to cool fully enhances its texture.
- Leftover cake can be stored in an airtight container at room temperature for up to 2 days to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
