If you’re like me, and you like honey cakes all year round and not only on Rosh Ha’shana – you’re going to love this cake!
This cinnamon walnut cake is made in one bowl, with no need of an electric mixer or any exotic ingredients. It is so soft, moist and super fragrant (thanks to the added honey inside), and makes a great snack.
Cinnamon Walnut Cake with Honey
Servings 2 25 cm long loaf cake pans
For the cake:
- 3 large eggs
- 125 grams (1/2 cup) packed dark brown sugar
- 50 grams (2 tbsp.) honey
- 1 tsp. vanilla extract
- 1 tsp. ground cinnamon
- Pinch of salt
- 200 ml. (1 cup) natural yogurt 3% fat
- 125 ml. (1/2 cup) vegetable oil
- 175 grams (1 1/4 cups) all-purpose flour
- 50 grams (1/2 cup) ground walnuts
- 2 tsp. baking powder
- 3-4 tbsp. sliced blanched almonds
- 2-3 tbsp. light brown sugar
- 2-3 tbsp. warm honey
Preheat oven to 170c degrees and grease the pans.
In a large bowl, whisk eggs, brown sugar, honey, vanilla, cinnamon, salt, yogurt and oil until the mixture is smooth.
Add flour, ground nuts and baking powder and mix just until incorporated.
Divide the batter between the two pans and sprinkle with sliced almonds and light brown sugar.
Bake for about 35-45 minutes or until a toothpick inserted in the center of the cakes comes out with moist crumbs.
Cool completely at room temperature.
Pour some warm honey on top of the cakes just before serving.
- Keep the cakes in a closed container in the refrigerator for up to a week.
- The cakes can be frozen up to a month.
- You can use any type of nuts you like.
- Serve the cake at room temperature.
- You can use maple syrup instead of honey.