Description
This Honey Bread Cake is a moist and flavorful loaf infused with warm spices like cinnamon, ginger, and cloves. Sweetened with honey and a touch of brown sugar, it combines the richness of brewed tea or coffee with the subtle depth of vanilla. Perfect for breakfast, brunch, or a cozy snack, this easy-to-make cake offers a delightful balance of sweetness and spice with a tender crumb.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
Wet Ingredients
- 2 large eggs
- 1/2 cup brown sugar
- 3/4 cup honey
- 1/2 cup vegetable oil
- 1 cup strong brewed tea or coffee, cooled
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease or line a 9×5 inch loaf pan to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground ginger, ground cloves, and salt until well combined.
- Combine Wet Ingredients: In a separate bowl, whisk together the eggs, brown sugar, honey, vegetable oil, vanilla extract, and cooled brewed tea or coffee until the mixture is smooth and uniform.
- Combine Wet and Dry Mixtures: Pour the wet ingredient mixture into the dry ingredients and gently stir until just combined, avoiding overmixing to keep the cake tender.
- Prepare for Baking: Pour the batter into the prepared loaf pan and gently tap the pan on the counter to release any air bubbles.
- Bake: Place the loaf pan in the oven and bake for 45 to 55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Optionally, brush the top with warm honey for extra shine and sweetness.
- Serve: Slice the honey bread cake and serve plain or with butter, cream cheese, or fresh fruit according to your preference.
Notes
- For a more pronounced flavor, use strong brewed black tea or coffee.
- You can substitute the all-purpose flour with whole wheat flour for a nuttier taste, though the texture may be denser.
- Brushing the warm cake with honey adds moisture and gives it a glossy finish.
- This cake keeps well covered at room temperature for up to 3 days or can be refrigerated for up to a week.
- Allow the cake to cool completely before slicing to avoid crumbling.
