Rosh Hashanah - Honeycake

If you are celebrating the Jewish New Year, this is the easiest and the yummiest honeycake. And if you're not? Well, it's the perfect cake to whip up for friends and family. Get your kids in on the action too - it's all done by hand.

I love a cake that's sweet but not cloying, moist but not soggy, and firm but not dense. And if I think about what I want for this next year, "this" but not too much "that" works for me too. No extremes - enough with the pendulum swings. Everything in moderation.

I have a good feeling about the next 12 months. 

Rosh Hashanah Honeycake (dairy free if you exclude the glaze)

(print recipe here)

(from a Bon Appetit recipe)

2 1/2 cups all-purpose flour

2 teaspoons baking powder

2 teaspoons cinnamon

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cloves

3 large eggs

1 cup honey

1 cup sugar

1 cup vegetable oil

1/2 cup brewed coffee

1/4 cup water

Preheat oven to 350°F. and generously butter a 12-cup bundt pan (I use an aerosol oil/flour spray to save myself grief!).

Into a large bowl sift together flour, baking powder, cinnamon, baking soda, salt, and cloves. In a small bowl lightly beat eggs. Make a well in center of flour mixture and add eggs with remaining ingredients, whisking until combined well.

Pour batter into pan and bake in middle of oven until a tester comes out clean, about 50 minutes (if you are using mini bundt pans, test after 30 minutes). Cool cake in pan on a rack 20 minutes and turn out onto rack to cool completely. Cake may be kept in an airtight container at room temperature 1 week. 

Brown Sugar Glaze

1/2 cup (packed) golden brown sugar

1/4 cup (1/2 stick) unsalted butter

1/4 cup whipping cream

1/2 teaspoon vanilla extract

1/2 teaspoon fresh lemon juice

1/4 teaspoon salt

Stir all ingredients in small nonstick skillet over medium-high heat until sugar dissolves and mixture comes to boil. Reduce heat to medium; whisk until glaze is smooth, about 1 minute. Remove from heat. Invert cake onto rack set over baking sheet. Using small skewer, pierce holes all over top of warm cake. Pour glaze over top, allowing it to be absorbed before adding more. Cool cake 30 minutes. Serve warm or at room temperature.