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Author Notes: I'll probably get tomatoes thrown at me for publishing this very secret family recipe, but I think it's so good that I'm feeling brave enough to share it.
Traditionally a Jewish New Year dessert, this rich and sweet cake can be enjoyed any time of year. The sweetness of the honey along with the burnished tang of the coffee create a unique flavor I haven't tasted in other variations. Don't be shy with the coffee strength! Use the darkest roast or espresso you can find - the kind you would never dare to drink black. It will intensify the color and the taste of the cake beyond your wildest imagination.
Tip: Some people like to add raisins or chopped nuts to the recipe. That's completely optional, but I prefer a smooth crumb. - SharonP
Food52 Review: I made Sharon P's Coffee and Clover Honey Cake and brought it to work and it was a huge hit. We all loved the moist texture and the spicy honey taste. However, even though I made a double-strength cup of coffee as directed, it really didn't taste at all like coffee but the flavor of clove was fairly overwhelming, even though it was just half a teaspoon. When I make the cake again (and I will make it again, it is a piece of cake—forgive the pun—to make), I will leave out the cinnamon and clove and add some powdered espresso to amp up the coffee flavor, and maybe a bit of cocoa. Having said that, I do recommend it as an Editors' Pick, and can easily see serving it regularly, especially for the Jewish New Year. - drbabs - drbabs
Makes 1 cake (9x13 inch)
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 4 large eggs
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1/2 cup clover honey
- 1 cup freshly brewed strong coffee, cooled to room temperature
- Sift together the flour, baking powder, baking soda, cinnamon, and cloves into a medium bowl. Set aside.
- In the bowl of an electric mixer, beat together the eggs, sugar, oil, and honey until smooth.
- Add the flour mixture and coffee to the egg mixture by alternating them, so that half the flour and coffee gets incorporated into the egg mixture on medium-low speed before adding the second half of the flour and coffee. Continue beating for a couple more minutes to ensure the batter is smooth.
- Pour the batter into a generously greased 9x13 inch rectangular pan.
- Bake at 350 degrees for about 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool completely before cutting the cake into squares. I like to serve them with a dollop of whipped cream on top.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Recipe with Coffee
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