I simply adore honey cakes. Although I usually make honey cakes mainly during this time of the year, just before Rosh Hashana, but I am always happy to accompany my cup of coffee with a slice of soft, fragrant and dark honey cake. It’s just a wonderful cake for me throughout the year.
Even though this year I will not be here at all during the holidays as we’re travelling to Japan, I enjoy the preparation of festive recipes and of course try new types of honey cakes. That’s how the next cake was made; this honey cake is topped with a crunchy granola topping that bursts in your mouth and blends wonderfully with the soft cake. A kind of crunchy twist to the classic honey cake, and one that will make everyone excited.
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Photo: Natalie Levin
Photo: Natalie Levin
Honey Cake with Crunchy Granola Topping
- 30 cm long cake pan
For the cake:
- 3 large eggs
- 75 grams sugar
- 160 grams of honey
- Pinch of salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 125 ml. of vegetable oil
- 125 ml. of strong coffee
- 210 grams of all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon of baking soda
For crunchy granola topping:
- 3 tablespoons of sunflower seeds
- 3 tablespoons pumpkin seeds
- 3 tablespoons minced coconut
- 3 tablespoons oatmeal
- 30-40 grams of coarsely chopped pecans
For decoration:
- Sugar powder
- Preheat oven to 170 Celsius degrees and grease the pan.
- In a large bowl, mix eggs, sugar, honey, salt, vanilla, cinnamon, oil and coffee until a combined.
- Add flour, baking powder, and baking soda and only beat until uniform.
- Pour the mixture into the pan.
- Sprinkle on top of the cake sunflower and pumpkin seeds, coconut, oats and nuts in an even layer.
- Bake the cake for 30-45 minutes or until it is swollen, golden and a skewer inserted in the center comes out with moist crumbs.
- Cool completely at room temperature, sprinkle with powdered sugar and serve.
- The cake is kept in a closed container for up to 3 days. You can freeze it for up to a month.
- Serve the cake warm or at room temperature rather than cold from the fridge.
- It is possible to diversify with additions to your personal taste and to combine different types of nuts and kernels.
- Instead of coffee, strong tea can be used in the same amount.
Photo: Natalie Levin
Photo: Natalie Levin