Coffee and Clover Honey Cake

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

—SharonP

Test Kitchen Notes

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