I love honey cakes all year long and not only on Rosh Ha’Shana. This coffee honey cake combines honey, coffee and pecan streusel and is moist, delicious and very easy to make.
Photo: Natalie Levin
Coffee Honey Cake with Pecan Streusel
For the crumble:
- 75 grams (1/2 cup) all-purpose flour
- 20 grams chopped pecans
- 75 grams cold butter (cut into cubes)
- 50 grams (1/4 cup) light brown sugar
For the cake:
- 2 large eggs
- 100 grams (1/2 cup) sugar
- 250 grams honey
- 2 tsp. instant coffee powder
- Pinch of salt
- 1 tsp. ground cardamom
- 100 ml. vegetable oil
- 240 ml. (1 cup) milk
- 85 ml. (1/3 cup) water
- 280 grams (2 cups) all-purpose flour
- 75 grams (3/4 cup) ground pecans
- 1.5 tsp. baking powder
- 1/2 tsp. baking soda
- Icing sugar for serving
- Preheat oven to 165c degrees and grease the pans.
- Make the crumble: in a medium bowl put flour, nuts, butter and sugar and mix with your hands until the mixture is crumbly.
- In a separate large bowl, whisk eggs, sugar, honey, instant coffee, salt, cardamom, oil, milk and water to a smooth mixture.
- Add flour, ground pecans, baking powder and baking soda and beat just until blended.
- Pour the batter into the pans.
- Sprinkle the crumble on top of each cake.
- Bake for about 35-45 minutes or until golden brown and a toothpick inserted in the center of the cakes comes out with moist crumbs.
- Cool completely at room temperature.
- Sprinkle with powdered sugar and serve.
- Keep the cakes in a sealed box in the refrigerator for up to 5-6 days.
- Serve the cake at room temperature.
- You can use any kind of nut instead of pecans.
- Nondairy version: in the crumble, use 50 grams of coconut oil instead of butter, and in the cake use water instead of milk.