Whole Wheat Honey Cake

September 28, 2011

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It finally feels like fall.  The temperatures have dropped, the leaves are changing(sort of – we are in L.A. after all) and the cool breeze signifys the change in the seasons. Fall always symbolizes new beginnings; fresh school supplies, cozy scarves, and the celebration of the Jewish New Year.

Traditionally, we eat apples and honey which represent a sweet new year.  For the next 10 days I try to incorporate honey into most of what I cook.  And lately, I have been turned onto raw honey and I am loving the results.  Whether you celebrate this holiday or not, a honey cake is a wonderful way to end any meal.  Drizzle some chocolate glaze over the top and you will have your kids(as well as the spouse), begging for more.

Whole Wheat Honey Cake
adapted from Epicurious
yield: 1 10″ bundt cake

for cake:
2 1/2 cups whole wheat pastry flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground clove
3 large, organic eggs
1 cup organic coconut sugar
1 1/4 cups coconut oil
1 cup pure, raw honey
3/4 cup lukewarm coffee (I used brewed espresso)
1 1/2 teaspoons packed grated orange zest
for chocolate glaze:
1/4 cup plus 2 tablespoons well-stirred canned unsweetened coconut milk
2 teaspoons maple syrup
4 ounces bittersweet chocolate, finely chopped

for cake:
• pre-heat oven to 350°F. generously spray pan, including center tube, with baking spray.
• whisk together flour, baking powder, baking soda, salt, and spices in a large bowl, set aside.
• in another bowl, whisk eggs. when mixed, add the sugar, oil, honey, coffee until well combined.
• add the liquid ingredients to the dry ingredients and stir with a spatula until the batter is incorporated and smooth.
• pour batter into the prepared bundt pan and bake in oven until a cake tester comes out clean, 45 to 50 minutes.
• let cake cool in the pan on a rack for about 20 minutes.
• invert cake onto a wire rack set over a rimmed baking sheet and cool completely.

for glaze:
• bring coconut milk and maple syrup to a simmer in a small heavy pan, over simmer.
• remove pan from heat and add chocolate. let chocolate stand 1 minute, then stir until chocolate is melted.
•  pour the chocolate glaze over the top of the cake, letting it drip down the sides. let sit for 20 minutes so chocolate sets.
• sprinkle with a bit of sea salt.

More recipes with Honey:
Alfalfa Honey Corn Muffins – Good Living Out West
Honey Spiced Madeleines – The Urban Baker
Ginger Fig Tarts with Honey Lavendar Ice Cream – My Tartelette
Coconut and Honey Candy – Dominican Cooking
Gluten Free Honey Cake – Gluten Free Canteen