Ahhhh Honey Cake. My favorite food of all the Jewish holidays. Since we could only have it once or twice a year, it was a very special treat and everyone in my family knew they had to show up with one for me – without nuts!
The Honey Cake was so magical to me that I always assumed it was impossible to make, and, staying with tradition, I continued buying it from the bakery my mom bought it from when I was little. It wasn’t until their prices got a little… umm… crazy, that I thought, “Wait, I can make it myself!”. It took a few more years to get to a recipe that tasted like the Honey Cake of my youth.
The key for me is the sticky honey mixture that coats the top. I used to (and still do, actually) eat my piece(s) from the bottom up, leaving that top strip of sticky heaven for last. And I was not good at sharing. So, now I can make my own anytime, and everyday is sweet, not just the New Year!
Sift together all the dry ingredients:
See how light in color and thick the eggs and sugar look? That’s what you want.
Add in the honey, oil, and coffee before stirring in the flour mixture. I used honey from Buckhorn Canyon Ranch, a family-run farm in Fillmore, CA.
I forgot to take photos as I was making the glaze, but just keep an eye on it as it renders down. You don’t want it runny or too thick. It needs to just coat the top without soaking into the rest of the cake. Honey cake is a great thing to make a day ahead, as the flavors are even better the next day… if you can wait that long.
This is not a cake you want to over cook, so keep an eye on the cake the last 10 minutes of so.