I know I have posted about this honey cake before. It is made every year in my house for Rosh Hashanah (Jewish New Year). It is just such a delicious cake because is light and fluffy, and nicely sweetened, which is perfect for the occasion.
This cake has 3 forms of sweetness – white sugar, brown sugar and honey – which might seem excessive but each one has its purpose and they give slightly different flavours. And even with this variety of sugars, this cake isn’t just in-your-face sweet. There are some other ingredients in the batter that help to balance the sugar. These are whisky and coffee. Now I know these might sound like strange ingredients but they add a touch of bitterness which is what helps to cut the sweetness.
Some of the other flavours in this cake are orange juice and cinnamon. These add to the sweetness but give a nice warmth and another level of complexity. All the ingredients work together to create this great mixture of flavours.
The final touch on this cake is the sliced almonds. They give a good crunch and it’s a nice textural contrast from the soft cake. This is just a perfect cake. Check out the recipe below!
- 1 3/4 cup flour
- 1/2 tbsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 tsp cinnamon
- 1/2 cup vegetable oil
- 1/2 cup honey
- 1/2 cup white sugar
- 1/4 cup brown sugar, packed
- 1 egg
- 1/2 tsp vanilla extract
- 1/2 cup warm coffee
- 1/4 cup orange juice
- 2 tbsp whisky (can omit, if desired)
- 1/4 cup sliced or slivered almonds
- Preheat oven to 350. Lightly grease 9×13 baking pan and set aside.
- In large bowl, whisk together flour, baking powder, baking soda, salt and cinnamon.
- In another bowl, combine all remaining ingredients, except for almonds.
- Add wet mixture into dry ingredients. Stir until fully combined and there are no clumps. This batter should be on the slightly thinner side.
- Pour batter into prepared pan. Sprinkle almonds on top. Bake 30-35 minutes until golden brown on the edges and a toothpick inserted in the middle comes out clean. Let cool completely before serving.