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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Honey Cake with Crunchy Granola Topping
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
- 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.