Golden Honey Loaf Cake
A deep golden, moist honey loaf with brown sugar, a touch of coffee, and orange juice. The honey gives the cake its rich flavor and tender crumb, while the coffee and citrus stay quietly in the background. It is especially fitting for Rosh Hashanah, but simple enough to bake any time.
Ingredients
Equipment
Method
- Preheat the oven. Heat to 350°F / 175°C. Position a rack in the center.
- Prepare the pans. Grease two 9 x 5-inch loaf pans. Line the bottoms with parchment paper for easy release.
- Make the light coffee. Stir the instant coffee into the hot water until fully dissolved. Let it cool until warm rather than piping hot.
- Mix the dry ingredients. In a medium bowl, whisk together the flour and salt.
- Mix the honey base. In a large bowl, whisk together the brown sugar, oil, and honey until smooth and evenly blended.
- Add the eggs. Whisk in the eggs one at a time until fully combined.
- Add the orange juice. Whisk in the orange juice.
- Add the first flour portion. Add about one-third of the flour mixture and stir gently.
- Add coffee water. Pour in about half of the coffee-water mixture and stir just until combined.
- Continue alternating. Add another third of the flour, then the remaining coffee water, then finish with the remaining flour. Mix only until no dry flour remains.
- Make the baking-soda paste. In a small bowl, stir the level 1 Tbsp baking soda with 1 Tbsp water until evenly moistened.
- Add the soda paste. Stir it into the batter just until evenly incorporated.
- Fill the pans immediately. Divide the batter evenly between the two prepared loaf pans. Do not let the batter sit after the baking soda has been added.
- Bake. Bake for about 45-55 minutes. Begin checking around 40-45 minutes.
- Check for doneness. The centers should spring back lightly when touched, and a long toothpick or skewer should come out clean or with a few moist crumbs.
- Protect the tops if needed. If the loaves become deeply browned before the centers are ready, cover them loosely with foil and continue baking.
- Cool in the pans. Let the loaves cool in their pans for about 15 minutes.
- Finish cooling. Carefully remove from the pans and cool completely on a wire rack before wrapping or slicing.
Notes
Honey Measurement
- Best method: Weigh the honey and use 454 g / 1 lb.
- If measuring by volume: Use about 1 1/3 cups. Honey is sticky and difficult to measure precisely by volume, so a kitchen scale gives the most dependable result.
- Make ahead: Excellent made 1 day before serving; the flavor improves as it rests.
- Room temperature: Store tightly wrapped for about 4 days.
- Refrigerator: Up to about 1 week, though room-temperature slices have the softer texture.
- Freezer: Wrap tightly and freeze for up to 2-3 months.
- Thaw: Thaw while still wrapped so condensation collects on the wrapping rather than the cake.
- Serve plain – the cake does not need frosting.
- Dust very lightly with confectioners’ sugar just before serving, if desired.
- For Rosh Hashanah, serve slices with apple wedges on the side.
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