This cake, which my grandmother pretty much always had on hand, takes some time to bake, but it’s very quick and easy to get into the oven and uses ingredients you likely already have on hand. The result is an ideal snack or coffee cake. Serve it for Rosh Hashanah—or any time of year you feel like a little something sweet.
Serves 8 to 12
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 cups packed dark brown sugar
- 1 cup honey
- 4 eggs
- 1/3 cup canola, safflower, sunflower, or other neutral-flavored oil
- 1 tablespoon instant espresso powder dissolved in 2/3 cup warm water or 2/3 cup strong coffee
- 1 1/2 cups chopped, toasted walnuts
Preheat an oven to 350°F. Coat a Bundt pan with spray oil and set aside.
In a medium bowl, combine the flour, baking powder, and salt. Set aside.
In the bowl of a stand mixer, combine the sugar, honey, eggs, and oil and beat on medium speed until smooth. Beat in the espresso mixture. With the mixer on low, add the flour mixture, stirring until just short of combined. Add the nuts, stirring until just combined.
Transfer the batter to the prepared Bundt pan and bake until a tester inserted into the center of the cake comes out clean, about an hour.
Cool in the pan for 15 minutes before unmolding onto a cooling rack to cool completely.