Honey Cake is a recipe box staple that is just waiting to be made! A batter infused with orange juice, coffee, and honey bakes until it turns a deep amber color, creating a treat that goes beyond your average loaf cake.

Honey Cake isn’t new to the scene, in fact, it’s quite a traditional dessert to make during the Jewish New Year, which happens in the early autumn. This dessert tradition is held primarily by Ashkenazi Jews, who bake this sweet bread to symbolize the prosperous and sweet new year to come. While there are a plethora of versions of this cake out there, this recipe is a no-stress, no-fuss version that’s as simple as whipping up pancake batter.

Start by mixing your dry ingredients in one bowl. Next, prepare your wet ingredients in another.

Form a well in the center of the dry ingredients and pour in the wet ingredients. Stir until the lumps of flour are properly dissolved, and the batter is mostly smooth.

Pour the batter into a prepared loaf pan and back until a toothpick inserted comes out clean. Since this cake batter has honey in it, it’ll get darker than your average sugar-based cake.

Slice the cooled cake up and you’re ready to eat!

Honey Cake is moister than your average cake, meaning it’ll stay fresh for a few days. The texture is slightly dense due to the honey, which also bakes up with wonderful caramelized notes.

The orange juice lightens the deep honey flavor, and the coffee gives a balance of earthy depth to the cake.

The cake’s crumb is slightly chewy, almost like a toffee pudding, making it have the essence of a holiday treat. It’s good enough as is, or it can be dressed up with slivered almonds if desired.

When you make this Honey Cake, be prepared to make it again and again!