Honey Cake

Full disclosure: I don't like honey.  Or honey cake.

But, it's such a traditional Rosh Hashanah dessert.  So this year, after attending a Challah Bake hosted by our local Chabad and featuring Sivan (of Sivan's Kitchen), I did a deep dive into all her recipes.  I already knew I was making her sheetpan cheese burekas for break fast, but then I stumbled on her honey cake recipe.  Since everything Sivan makes looks beyond amazing, I decided to try her recipe.  And I have to amend my previous statement, since I really enjoyed her honey cake.

Not to mention my nearly-99 year old grandfather called my mom after the meal and raved about both cakes I baked (more on the other one later), and asked her to make sure she saved some for him the following day.  Even my boys loved it - especially my pickier one, who had a second serving!

Because this cake is pareve (read: no dairy), it was a dream to whip up, since there was no waiting for butter to come to room temperature (the bottle neck to all my baking).  It's actually so easy to make that I whipped this up after I put my kids to bed.

Traditionally, I've seen honey cakes baked in loaf pans.  I wanted mine to be a bundt cake, so I found some brown and gold paper bundt pans to bake them in.  I divided the recipe in half and baked it in two pans.  They came out perfect!

Of note, I did not drizzle/brush the cake with honey.  I simply forgot, and only realized after I had already served it.

Regardless, this cake is a keeper!

Sivan's Honey Cake
From Sivan's Kitchen

Ingredients:

1 cup brown sugar

3 large eggs, room temp

3/4 cup neutral oil - avocado, grapeseed, or canola (I used vegetable oil, since that's what I had)

1 cup honey

2.5 cups flour

2 tsp cinnamon

3/4 Tbsp baking powder (now that I'm typing this up, I'm fairly certain I used 3/4 TEASPOON...)

1 tsp baking soda

1 cup strong black tea (Early Grey or English Breakfast, regular or decaf)

1/2 cup sliced raw almonds

For the drizzle: honey

Directions:

Make your tea: brew 1 cup of tea using 2 tea bags.  
Let steep until dark in color, then set aside to cool.

Preheat oven to 350F.

Whisk the eggs in a large mixing bowl until frothy. 
Gradually add the sugar, whisking continuously until well combined.

Pro tip: Measure the oil first, then the honey.  This helps the honey slide out easily.

Gradually whisk the oil into the egg mixture.
Then add the honey.

Sift the flour directly into the wet ingredients.
Mix until just combined.
Sift in the baking powder, baking soda, and cinnamon.
Mix thoroughly to ensure everything is well incorporated.
(I was lazy and sifted all the dry ingredients in at once...)

Slowly pour the cooled tea into the batter, mixing gently until the batter is smooth.

Grease your chosen pan with nonstick spray.
Pour the batter into the prepared pans.
Tap the pan on the counter a few times to release any air bubbles.

Evenly sprinkle the sliced almonds on top of the batter.

Bake for 35-40 minutes or until a toothpick inserted in the center of the cake comes out clean.

Let cake cool completely.
Drizzle with honey or brush with melted honey before serving.

Optional: you can add chopped nuts if you'd like.  Fold 1/2 cup chopped nuts into batter before baking.