Description
Delightful honey cake brings warmth from Israeli kitchens, celebrating sweet traditions with rich, golden layers. Moist crumb and delicate spices invite bakers to explore comforting flavors that connect generations through simple, heartwarming ingredients.
Ingredients
Scale
Main Ingredients:
- 1 cup (240 milliliters) honey
- 1 cup (226 grams) unsalted butter, softened
- 4 large eggs
- 3 1/2 cups (440 grams) all-purpose flour
- 1 cup (240 milliliters) buttermilk
Sweeteners and Spices:
- 3/4 cup (150 grams) granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
Additional Ingredients:
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
Honey Glaze (optional):
- 1/4 cup (60 milliliters) honey
- 1 tablespoon hot water
Instructions
- Warm the oven to 350°F and prepare cake pans by lightly coating with butter and dusting with flour.
- Create a creamy base by whisking honey, sugar, and softened butter until smooth and uniform in texture.
- Incorporate eggs individually, ensuring thorough blending after each addition, then mix in vanilla extract for aromatic depth.
- Combine dry ingredients – flour, baking powder, baking soda, and warm spices like cinnamon, cloves, and nutmeg – in a separate mixing vessel.
- Merge wet and dry mixtures methodically, alternating with buttermilk, gently folding until ingredients are just integrated without overmixing.
- Transfer batter into prepared pan(s), carefully spreading to create an even surface.
- Bake for 35-40 minutes in a rectangular pan or 25-30 minutes for round pans, checking doneness by inserting a toothpick that emerges clean.
- While cake bakes, craft an optional glaze by blending honey with hot water until perfectly combined.
- Allow cake to rest in pan for 10 minutes, then transfer to cooling rack if using round pans.
- Optional: Delicately brush warm honey glaze across cake surface, permitting absorption.
- Serve chilled or at room temperature, potentially accompanied by whipped cream or vanilla ice cream for enhanced indulgence.
Notes
- Swap honey types to create unique flavor profiles, from mild clover to robust buckwheat honey for deeper taste complexity.
- Replace buttermilk with dairy-free alternatives like almond or oat milk for vegan and lactose-intolerant friendly version.
- Enhance moisture by adding a tablespoon of sour cream or Greek yogurt to prevent cake from drying out during baking.
- Control sweetness by reducing sugar amount and experimenting with natural sweeteners like maple syrup or agave nectar for balanced flavor.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Jewish
Nutrition
- Serving Size: 12
- Calories: 357 kcal
- Sugar: 31 g
- Sodium: 130 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 47 g
- Fiber: 1.5 g
- Protein: 4 g
- Cholesterol: 75 mg