This is a moist, simple honey cake for Rosh Hashanah. It comes from the lovely cookbook Jewish Cooking In America, by Joan Nathan. This book was given to me by my friend Amy who thought it could be of some use. You see, my husband is Jewish, but I was brought up Roman Catholic, so I don’t have much knowledge about Jewish traditions. Not only is this book filled with delicious dishes, but there is a beautiful story attached to each recipe. This honey cake was a real find. It’s very easy to make, and I bet you have most of the ingredients in your kitchen already. It is the type of cake I imagine myself eating with a cup of coffee in the afternoon–just before Cameron is picked up from kindergarten and while Wesley is still napping. Unfortunately, I’ve never had this opportunity, but sure sounds nice and civilized. And speaking of Cameron, five years ago today we officially became his mom and dad. And so, to all who celebrate Rosh Hashanah, may this New Year be most sweet, and to my amazing little man, Happy Adoption Day.
Here we go. In a medium-sized bowl, mix together flour, sugar, salt, cinnamon, baking powder, baking soda, and cream of tartar. Set aside.
In a bowl fitted to a standing mixer and whisk attachment, whisk together eggs, honey, coffee, vegetable oil, lemon juice, and lemon rind until combined.
Sift your dry ingredients over the wet and mix until smooth.
Stir in the sliced almonds.
Pour batter into a very greased bundt pan.
Bake in a 350 degree oven for about 40 minutes. Once baked, cool on a wire rack for 10 minutes then invert the cake onto your platter. If you’ve any trouble getting the cake out this post from The Kitchn can help.
*This recipe has been updated since its first posting. It is now soaked with a simple honey syrup, and then drizzled with a glaze.
Notes
Special equipment needed: Standing mixer with whisk and paddle attachment, 10-inch bundt pan, saucepan, wire rack, cooking thermometer (optional)
Ingredients
For the honey syrup
- ½ cup Water
- ½ cup Honey
For the cake
- 3 and ½ cups (437 g) All-Purpose Flour
- 2 and ½ tsp. Baking Powder
- 1 tsp. Baking Soda
- ½ tsp. Salt
- ¼ tsp. Cream of Tartar
- 1 cup (200 g) Sugar
- 1 tsp. Cinnamon
- 3 Large Eggs
- 1 TBS Fresh Lemon Juice
- Grated zest from 1 Lemon
- ¾ cup Vegetable Oil
- 1 cup Honey
- 1 cup Black Coffee, warm
- ¾ cup (70 g) Sliced Almonds
For the honey glaze
- ¼ cup (50 g) Brown Sugar
- 1/3 cup Honey
- 2 TBS (28 g) Unsalted Butter, melted
- ¼ tsp. Salt
Instructions
To make the honey syrup:
- In a saucepan over medium heat bring the water and honey to a simmer. Remove the saucepan from the heat once the honey has fully dissolved. Set aside.
To make the cake:
- Preheat oven to 350 degrees F. Grease and flour a 10-inch bundt pan.
- In a medium-sized bowl, stir together the flour, baking powder, baking soda, salt, cream of tartar, sugar, and cinnamon. Set aside.
- In a bowl connected to a standing mixer fitted with a whisk attachment, mix together on medium speed the eggs, lemon juice, lemon zest, oil, honey, and coffee.
- Sift the dry ingredients into the wet ingredients. Whisk until well combined, about 3 minutes.
- Fold in the sliced almonds.
- Pour batter into prepared bundt pan, and bake for about 40 to 50 minutes, or until a toothpick inserted in the center of the cake comes out clean, or you can take the internal temperature of the cake. It is ready when it reaches 210 degrees F.
- Cool completely on wire rack for about 10 minutes before carefully inverting it onto a platter. If you've any trouble getting the cake out of the pan then visit https://www.thekitchn.com/the-best-way-to-get-a-stuck-bundt-cake-out-of-the-pan-in-one-piece-tips-from-the-kitchn-204209 for help.
- While the cake is still warm brush with the honey syrup. Take your time, and be sure to use all of the syrup.
To make the honey glaze:
- Mix together the brown sugar, honey, melted butter, and salt until smooth.
- Drizzle the glaze all over the top of the cake.
- Enjoy!
