This sweet (and dare I say it — moist) honey cake is perfect for a fall breakfast, snack, or dessert and for Rosh Hashana or Yom Kippur break-the-fast! Find the “how to” video on IG by following @creative.cravings and say “hi” in a comment or DM!
With love from my Chicago kitchen,
Sari
Spiced Honey Cake Ingredients:
Tea for cake batter:
1/2 cup hot water
earl grey tea (bergamot)
1/2 teaspoon ground ginger
Cake batter dry ingredients:
Vegetable oil nonstick cooking spray
1/2 cup prepared earl grey tea (with bergamot)
1/2 teaspoon ground ginger
2 cups all-purpose flour
1/2 cup dark brown sugar
1/2 cup light brown sugar
3/4 teaspoon baking soda
3/4 teaspoon baking powder
3/4 teaspoon kosher salt
1/2 teaspoon ground cinnamon
Pinch ground cardamom
Cake batter wet ingredients:
1/8 cup or 2 tablespoons Grand Marnier orange liquor
1/8 cup or 2 tablespoons pomegranate juice
1 cup vegetable oil
1/2 cup honey
1 tablespoon vanilla extract
2 large eggs
Sprinkle the top of the cake before baking:
1 tablespoon turbinado sugar
Pinch sea salt
Tea for your glaze:
1/2 cup prepared apple cinnamon herbal tea
Apple Cinnamon Glaze:
2 tablespoons honey
1 tablespoon apple cinnamon tea
1 to 2 tablespoons nondairy or dairy milk
3/4 cup confectioners’ sugar, sifted
Directions:
For the earl grey tea (that will go into the cake batter,) bring 1/2 cup of water to a boil. Turn off the heat and add the tea bag, steeping for at least 5 minutes. Pour into mug, along with ground ginger.
Place an oven rack in the middle position. Preheat the oven to 350 degrees F (325 deg if using a dark coated pan). Grease a standard loaf pan (8 1/2 x 4 1/2 x 2 1/2 inches) with nonstick cooking spray or wipe down with a bit of vegetable oil.
To make the cake: In a large mixing bowl, add the flour, dark and light brown sugars, baking powder, baking soda, kosher salt, cinnamon and cardamom. Whisk until combined and set aside.
In a medium mixing bowl or large liquid measuring cup, add the oil, honey, pomegranate juice, orange liquor, vanilla and eggs. Whisk until incorporated.
Pour the oil-based mixture into the flour mixture and whisk until smooth. While whisking, slowly pour in the tea. Tea can be hot, warm, or room temp.
Once everything is combined, transfer the batter into the loaf pan.
Sprinkle the turbinado sugar and flaky salt over the top of the batter. Bake until the cake is a deep golden on top, 60 to 70 minutes. Cool the cake on a cooling rack for at least 10 minutes before glazing or slicing.
To make the glaze: In a medium bowl, whisk together the honey, apple cinnamon tea and milk or non-dairy milk. Add the confectioners’ sugar and whisk until combined and smooth. Set aside until the cake is cooled.
Drizzle the cake with the honey apple cinnamon tea glaze. Slice and serve the cake warm or at room temperature. Store leftovers at room temperature or in the refrigerator in an airtight container for up to a week. Enjoy!
Recipe created by Sari Feingold of Creative Cravings, and inspired by Molly Yeh
