Description
A moist, warmly spiced honey Bundt cake with coffee and orange juice, perfect for a make-ahead Rosh Hashanah dessert.
Ingredients
Baking spray and flour, for the pan
2½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon fine salt
1½ teaspoons ground cinnamon
¾ teaspoon ground ginger
⅛ teaspoon ground cloves
¾ cup mild honey
½ cup packed dark brown sugar
½ cup neutral oil
3 large eggs
½ cup cooled brewed coffee
½ cup orange juice
1 teaspoon vanilla extract
¼ cup sliced almonds, optional
Instructions
1. Heat oven to 350°F. Grease and flour a 10-cup Bundt pan.
2. Whisk flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves.
3. Whisk honey, brown sugar, oil, eggs, coffee, orange juice, and vanilla until smooth.
4. Fold dry ingredients into wet just until combined. Pour into pan; top with almonds if using.
5. Bake 45–55 minutes, until a skewer in the center comes out clean or with a few moist crumbs.
6. Cool in pan 20 minutes. Invert onto a rack and cool completely before slicing.
Notes
Use mild honey and do not overmix. Cool the coffee before adding it.
Wrap tightly and keep at room temperature up to 3 days or refrigerate up to 5 days.
Freeze tightly wrapped cake or slices up to 2 months. Thaw at room temperature; microwave a slice 8–12 seconds if desired.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 39g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg