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
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
• 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.
• 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.
The Urban Baker / SusanSalzman.com
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
Looks divine! I love all of the wholesome ingredients too! 🙂
Happy New Year! To start off the year with this beautiful bundt…I’m sure it’ll be a wonderful one! And we still need to meet up!!! 🙂 Have a wonderful time with your family -mary
Thanks, Mary! I would love to get together. I assume weekends are best for you, right? Let’s try and plan something after the 8th. Coming from the queen of “bundts”, I am honored!!
What a divine cake made with whole weat flour… It looks delicious with that chocolate glaze!
I love that you’ve used coconut sugar and coconut oil! I’m totally hooked on those and have been using them in everything lately.
I, too, have been experimenting. Have you found that when replacing the coconut sugar do you replace it 1 to 1 for white cane sugar? Let me know what kind of results you have been getting!
Now that I have finally found a Bundt cake for a decent price I have got to use it more often – this cake seems perfect for that, Suz! Delicious!