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

Hipster Pho
Los Angeles
by Maia Harari

  maia_passport.jpg

"How many hipsters does it take to screw in a lightbulb?"
"It's a really obscure number. you wouldn't have heard of it."


Since starting my dance company, my affiliation with hipsters has...

Read more...
Antojéria La Popular: Mexican Street Food Debuts in Soho
New York
by Alex Rader

cricketsNestled under a nail salon, down just a few stairs, there lives an outpost of delicate seafood, with a touch of unexpected spice.

The thing most people will have heard of from Chef Andres...

Read more...
Beverly Hills Meets Palm Beach at Cafe L'Europe
Florida
by Nancy Ellison

palmbeachflorida.jpgJust for fun, close your eyes. Picture Zsa Zsa dining at Bistro Garden or Liz at Chasen’s – bejeweled and pleasing to the eyes. Imagine charming George Hamilton tanned and natty in his double-...

Read more...
A-Frame Opens in Culver City
Los Angeles
by Maia Harari

ImageLast night One for the Table got a sneak peek into what promises to be Culver City’s newest hot spot—A-Frame—the brainchild of restaurateur David Reiss and rockstar chef Roy Choi of Kogi BBQ...

Read more...