Honey cake is naturally a dessert I tend to make mostly around Rosh Ha’Shana, but I love it all year round.
This is my favorite honey cake, I make out of my grandmother’s recipe. It’s very easy to make and the result is smooth, fluffy and just perfect for the holidays.
The Perfect Honey Cake
Servings 26 cm Kuglehoff pan
For the cake:
- 4 large eggs separated and at room temperature
- Pinch of salt
- 150 grams (3/4 cup) sugar
- 240 grams (2/3 cup) honey
- 240 ml. (1 cup) strong coffee (liquid), at room temperature
- 180 ml. (3/4 cup) vegetable oil
- 1/2 tsp. ground cinnamon optional
- 1 tsp. vanilla extract
- 320 grams (2 3/4 cups) all-purpose flour
- 10 grams (2 tsp.) baking powder
- 1/2 tsp. baking soda
- Sugar powder for serving
Preheat oven to 170c degrees and grease the pan well.
In a mixer bowl with whipping attachment, whip egg whites and salt on high speed until white foam begins to form.
Continue whipping and gradually add the sugar, while whipping, until you get a stable, fluffy meringue.
In a separate bowl, whisk egg yolks, honey, coffee, oil, cinnamon and vanilla until blended.
Reduce the mixer speed and add the yolk mixture in a thin stream while whipping slowly, until blended.
Add flour, baking powder and baking soda and continue to blend on low speed until you get a smooth batter.
Pour the batter into the pan, and smooth the top.
Bake for 40-50 minutes or until a skewer inserted in the center of the cake comes out with moist crumbs.
Cool at room temperature and turn on a serving plate.
Sprinkle with powdered sugar and serve.
- This honey cake is at its best at least a day or two after preparation. It is highly recommended to prepare it in advance.
- You can keep the cake in a closed container in the refrigerator up to 7-8 days.
- Serve the cake at room temperature rather than cold.
- If you want, you can also add chopped nuts into the batter, but I actually prefer it smooth and fluffy.