This simple honey cake recipe is a cinch to make, is full of warm, cozy flavor, and bakes up perfectly in a cast iron skillet! No skillet? No worries! Bake the honey cake in a loaf pan instead.
It’s almost Rosh Hashana, the Jewish New Year, and you know what that means! But in case you didn’t know, I’ll fill you in: it means honey cake! Jews eat honey cake and other sweet, honey-rich foods on Rosh Hashana to symbolize having a sweet new year. (I guess we didn’t eat enough honey cake on Rosh Hashana 2019… better rectify that this year!)
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So obviously, having a good, simple honey cake recipe is a must. I’ve been making this recipe for years baked in a loaf pan, and it was always amazing. This year, I tried baking it in a cast iron pan for the first time, and I was blown away.
It came out soft and tender, yet still deeply flavorful, and all around delicious. My husband, who “does not like honey cake” (his words), thought it was really good, so that should tell you all you need to know.
Need your own cast iron pan? I love this ten-inch one from Lodge.
It’s pretty simple, actually!
Besides for the obvious honey, you need sugar, eggs, oil, flour, and then the fun ones: coffee, cinnamon, and cocoa! These all meld together to give the honey cake a rich, deep flavor.
You don’t need to add the ingredients in any particular order. Just put them all in a bowl, mix them up, put the batter in a pan, and bake.
Boom. Delicious honey cake.
Liked this recipe? Then you’ll love these:
- 1 egg
- 1/4 + 1/8 cup honey (6 tbsp)
- 1/4 + 1/8 cup sugar (6 tbsp)
- 1/4 cup oil
- 1/2 tbsp coffee granules
- 1/2 cup hot water
- 1 cup flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp cocoa
- 1/2 tsp cinnamon
- Preheat oven to 350F/180C. Grease a 10-inch cast iron skillet (or regular loaf pan). Dissolve the coffee granules in the hot water.
- Mix all ingredients until fully blended and there are no clumps.
- Pour batter into greased skillet and bake until browned and toothpick inserted in the center comes out mostly dry, with only a few crumbs sticking to it (approx 20 min for a skillet or 40 min for a loaf pan.)
- Let cool and enjoy!
In general, honey cake tastes better as it ages and the flavor develops, meaning it will taste better the day after baking than the day of. However, it is still quite good when it is fresh from the oven, have no fear.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 91Total Fat: 5gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 16mgSodium: 79mgCarbohydrates: 9gFiber: 0gSugar: 1gProtein: 2g
Nutrition information was calculated by a third party.