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
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
1 cake (9x13 inch)
2 1/2 cups
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.