Wildflower honey cake

By Amy Rosen
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  • 3-1/2 cups flour
  • 1/4 teaspoon sea salt
  • 1-1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 4 eggs
  • 3/4 cup sugar
  • 1/2 cup vegetable oil
  • 1-3/4 cups wildflower honey, plus extra for drizzling
  • 1/2 cup strong coffee, cooled
  • 1 cup blanched sliced almonds, toasted
  • Edible flowers, for garnish (optional)


  1. Remove the top oven rack so that the cake will have room to rise. Preheat the oven to 325°F and spray a Bundt pan with cooking spray.
  2. In a large bowl, combine the flour, salt, baking powder, baking soda, cinnamon and nutmeg. Set aside.
  3. Using a stand mixer fitted with the paddle attachment, beat the eggs, then add the sugar. Continue beating until thicker and lighter in color, about two to three minutes. Add the oil, honey and coffee, blend well, then slowly add in the dry ingredients. Beat until smooth, then stir in the almonds.
  4. Pour into the greased Bundt pan and bake for one hour, or until a cake tester inserted in the center comes out clean. Cool the cake in the pan for 20 minutes, then invert onto a wire rack to cool completely. Drizzle with one to two tablespoons honey and sprinkle with edible flowers (if using), which will stick to the honey. Slice and serve for a happy New Year.

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Kosher Style

This recipe appears in Kosher Style (© 2019)

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