Honey cake sometimes gets a bad name. People think it is dry, heavy, or tasteless. But this one is different. It stays moist and soft, with a nice balance of sweetness. The honey shines through and the little bit of coffee or tea adds a gentle depth. This is the kind of cake that brings back memories and makes the kitchen smell wonderful.
What matters in this recipe is simple. A neutral oil keeps the cake soft. Dark honey holds its flavor while baking. Brown sugar adds a touch of caramel. And coffee or tea balances the sweetness with a hint of bitterness.
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 24
Calories: 265 per serving
Ingredients
- 3½ cups all-purpose flour (420 grams)
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup vegetable oil (240 ml)
- 1 cup honey, divided (240 ml)
- 1½ cups sugar (300 grams)
- ½ cup brown sugar (110 grams)
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup brewed coffee or strong tea (240 ml)
- ½ cup orange juice (120 ml)
Directions
- Preheat the oven to 350 degrees Fahrenheit. Grease your pan or pans well. You can use three 9-by-5-inch loaf pans, or one 9-by-13-inch pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add the oil, 3/4 cup of honey, sugar, brown sugar, eggs, vanilla, coffee or tea, and orange juice. Stir until smooth. Do not overmix.
- Pour the batter into the pans. Fill only halfway. Drizzle the remaining 1/4 cup of honey over the top.
- Bake until the cake is springy to the touch and a toothpick comes out clean. Time will depend on the pan size, about 30 to 60 minutes.
- Let the cake cool in the pan for 15 minutes. Then loosen the edges with a knife and transfer to a wire rack to cool completely.
Notes
This recipe makes three loaves, one 9-by-13-inch pan, or 36 cupcakes. Smaller pans bake faster, so check them early. You can cut this recipe in half for a smaller batch.
For one loaf or 12 cupcakes, use 1 cup plus 2 tablespoons flour, 1 teaspoon baking powder, 1/4 teaspoon baking soda, 1/4 teaspoon salt, 1/3 cup oil, 1/3 cup honey (reserve 1 1/2 tablespoons for drizzling), 1/2 cup sugar, 2 1/2 tablespoons brown sugar, 1 egg, 1/2 teaspoon vanilla, 1/3 cup coffee or tea, and 2 1/2 tablespoons orange juice.
For two loaves or 24 cupcakes, use 2 1/4 cups flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 2/3 cup oil, 2/3 cup honey (reserve 3 tablespoons for drizzling), 1 cup sugar, 1/4 cup plus 1 tablespoon brown sugar, 2 eggs, 1 teaspoon vanilla, 2/3 cup coffee or tea, and 1/4 cup plus 1 tablespoon orange juice.
Tips for success
Fill your pans only halfway so the cake has room to rise. Line them with greased parchment for easy removal. Stir the batter gently with a wooden spoon. Overmixing will make it tough. The cake tastes even better the next day.
Serving
Honey Cake is versatile. It is lovely for breakfast, brunch, or as a dessert. Serve it with a little whipped cream or ice cream. Fresh fruit on top is nice too.
Nutrition per serving
Calories 265, Carbohydrates 43g, Protein 3g, Fat 10g, Saturated Fat 1g, Polyunsaturated Fat 8g, Cholesterol 23mg, Sodium 169mg, Fiber 1g, Sugar 28g
This honey cake is simple, sweet, and comforting. It will fill your kitchen with the smell of home and bring smiles to everyone at the table.