los angeles guest suites

 

pom couscous

pom steak

Whole Wheat Honey Cake

by Susan Salzman
Print Email

cake.wholewheathoneyFall 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
Adapted from Epicurious
yield: 1 10″ bundt cake

Ingredients:
for 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

Instructions:
for cake:
• 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.

for glaze:
• 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.

Susan Salzman writes The Urban Baker blog to explore her dedication to good food in the hope of adding beauty to the lives of her family and friends.    

Add comment


Security code
Refresh

Restaurant News

Comfort Food at Culinary Dropout in Las Vegas
Las Vegas
by Lisa Dinsmore

pretzelbitesVegas. While many people find this city to be the adult equivalent of Disneyland - the happiest, most sinful place on Earth - it's not a city I enjoy visiting. Though I have to admit it's changed...

Read more...
Coming Soon: Vice District Brewing
Chicago
by Tim Ruddell

ViceDistrictStanding outside the landmark Buick Building in Chicago’s historic Motor Row District, Curtis Tarver II and Quintin Cole have beer and business on their minds. They plan to open a brewpub, Vice...

Read more...
The Other Secret in Napa is Food
Northern California
by Laraine Newman

laraine newman cameoI recently performed Celebrity Autobiography at the Wells Fargo Center For The Arts in Santa Rosa. I didn’t know where Santa Rosa was nor did I realize that the Welles Fargo Center was a hip...

Read more...
Nathan's
New York
by Diane Sokolow

NathansHotDog.jpg My dad was a two job guy.  We lived in a representative, working class neighborhood in Brooklyn, which was to me, the paradise of the world.  Representative I learned years later meant not just...

Read more...