California Live’s Berlin visited Mike & Niki’s Honey Company in San Jose to learn how to make moist and delicious honey cakes. Additionally, owner Niki explains the benefits of using locally produced honey.
honey cake
- 1 1/4 cups flour
- 1/2 cup sugar
- 1/2 cup avocado oil
- 2 eggs
- 1/2 cup honey
- 1/2 cup coffee
- 1 teaspoon vanilla essence
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
honey syrup
- 1/2 cup honey
- 1 tablespoon butter
- 1/4 cup water
- 1 teaspoon vanilla extract (I used homemade bourbon vanilla extract)
Instructions
Preheat the oven to 350 degrees Fahrenheit and prepare a loaf pan lined with parchment paper or a cute honey cake pan that is greased and greased.
- Add eggs, sugar, oil, vanilla extract, and honey to another large mixing bowl and mix well with a whisk or mixer (I use a KitchenAid stand mixer) Add hot coffee or lemon to the wet mixture and mix until well mixed.
- In a separate medium bowl, add the dry ingredients, such as flour, baking powder, baking soda, kosher salt, cinnamon, nutmeg or lemon, and mix with a small whisk or mixer until evenly mixed.
- Pour the dry ingredients into the wet ingredient mixture and mix carefully until just combined. (Do not over mix!)
- Pour the batter into a parchment paper-lined or greased honey cake pan and bake in a preheated 350°F oven for 30 to 35 minutes, or until a toothpick comes out clean.
- make honey syrup
- In a small saucepan, combine honey, butter, water, and vanilla until melted and let cool while baking.
- Drizzle the honey syrup over the cake as soon as it comes out of the oven. Let the cake cool for 30 minutes before serving.
Use room temperature ingredients. This will ensure that the mixture mixes well and bakes nicely. You don’t want to put cold dough in the oven.
Do not overmix to prevent gluten from forming in the flour.