Honey Cake

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whole grain
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 1 cake, 16 servings

Recipe photo

This cake is quick to put together, and would make a wonderful lunchbox snack cake or afternoon pick-me-up. The unmistakable flavor of honey gives this tender cake a lovely finish. The sliced almonds give their textural counterpoint to the soft grain of the cake. Dress it up for dessert with slices of fruit and a bit of ice cream.

Honey Cake

star rating (14) rate this recipe »
whole grain
Hands-on time:
Baking time:
Total time:
Yield: 1 cake, 16 servings
Published: 01/01/2010

Ingredients

Directions

1. Preheat the oven to 325°F. Lightly grease a 9-inch round cake pan. Sprinkle 3/4 cup of the sliced almonds in the bottom of the pan, reserving 1/4 cup for the batter.

2. In a medium bowl, whisk together the flours, baking soda, and salt; set aside. In a large mixing bowl, mix together the butter, honey, and eggs. Stir in the reserved flour mixture, then the sour cream or yogurt and reserved almonds.

3. Scrape the sides and bottom of the bowl to be sure everything is evenly moistened, then mix for one minute more.

4. Gently pour the batter over the almonds in the prepared pan.

5. Bake for 50 to 55 minutes, until the edge of the cake pulls back from the edge of the pan. Remove from the oven and place on a rack to cool for 15 minutes. After 15 minutes, invert the cake onto a serving plate and allow it to cool before serving.

6. Decorate the top with powdered sugar if desired. Yield: 1 cake, 16 servings.

Nutrition information

Serving Size: 69g Servings Per Batch: 16 Amount Per Serving: Calories: 259 Calories from Fat: 130 Total Fat: 14g Saturated Fat: 7g Trans Fat: 0g Cholesterol: 77mg Sodium: 134mg Total Carbohydrate: 29g Dietary Fiber: 2g Sugars: 18g Protein: 5g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

Reviews

1 2  All  
  • star rating 03/11/2014
  • Chloe from New York, NY
  • I most often make this recipe as written to serve after the Yom Kippur fast or at other dairy meals, but it's very easy to replace the butter with margarine (Earth Balance Organic, for preference) and the dairy sour cream with silken tofu to make it parve.
  • star rating 08/23/2013
  • Kalli from
  • Yummy cake. Reminded my family of a sweet cornbread. It does make a delicious breakfast.
  • star rating 01/28/2013
  • Jen from Massachusetts
  • I made this recipe this weekend from my Whole Grain cookbook. We loved it! Not very sweet at all, with a definite flavor of honey. I think it makes the perfect breakfast cake, but would also be great with a cup of tea mid-day (I prefer my desserts a little sweeter!). I liked the texture - soft crumb inside, slightly crusty outside.
  • star rating 11/30/2011
  • NSobotka from KAF Community
  • Today is my 58th birthday and never have made a cake for myself. So, today, having all the ingredients I made my first birthday cake for me. I decreased the honey (it's local raw honey and I wanted to keep some for later) and added my homemade applesauce for the difference. A local farmer makes yogurt (if you live near Argyle NY you must try it, you'll never buy it from a store again) and added it. And it was perfect...not so sweet. And it wasn't hard at all! Perfect. Thank you.
    Thank you for the feedback and happy birthday to you! ~Amy
  • star rating 08/20/2011
  • vb from Nelson, BC, Canada
  • I've made this cake many times. I usually use walnuts. Sometimes I make it with half honey, half maple syrup-either way this recipe is a favorite at our house. It has just the right amount of sweetness. I've found that baking for 50 mins exactly gives me a perfectly crisp outside, yet moist center.
  • star rating 08/20/2011
  • vb from Nelson, BC, Canada
  • I've made this cake many times. I usually use walnuts. Sometimes I make it with half honey, half maple syrup-either way this recipe is a favorite at our house. It has just the right amount of sweetness. I've found that baking for 50 mins exactly gives me a perfectly crisp outside, yet moist center.
  • star rating 08/05/2011
  • pamposh from KAF Community
  • Hi! I'm not Jewish but in an effort to promote 'multiculturalism' in my family & another excuse to bake I've been trying different honey cake recipes. To make this recipe more appropriate (non dairy) in accordance with the 'meat meals' served during Rosh Hoshanah I substituted 1 cup mayonnaise for the 3/4 cup butter & 1/4 cup sour cream. It sounds weird but mayonnaise is simply oil, eggs & vinegar right? Anyhow the results were FABULOUS!!! A moist, tender decadently delicious cake! I used some really fancy honey we bought at Fortnum & Mason in London, and the flavor of the honey in this simple cake was outstanding!
  • star rating 11/16/2010
  • Tara from FL
  • star rating 10/19/2010
  • from
  • Mine came out perfect. At 50 minutes the cake had begun to pull away from the sides and the top was firm. I encircled my pan with Magic cake strips so maybe that is why it cooked so evenly. The top is flat and the color is a golden honey. I found I did not have the right amount of honey needed for the recipe..I only had 6 ounces so I substituted 3.5 oz brown sugar and 1/4 c water for the honey
  • star rating 05/18/2010
  • CH from Nevada
  • I used whole wheat flour, nonfat plain greek yogurt, and substituted butter, as suggested, with canola oil. I used regular 9 inch cake pan and cake baked over rim. I checked at 50 minutes and outside was well cooked, but middle jiggled. Cake did not pull away from sides and at 55 minutes toothpick came out clean. Cake was very overcooked on bottom, but inside was very moist and tasted great. Will not make again as I'm unsure how I can get the middle to cook without overcooking the bottom. Suggest high-sided pan so cake does not overflow and to grease pan well.
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