Classic Sweet Honey Cake – a sweet, pound-cake-esq cake usually made for the Jewish New Year, aka Rosh Hashanah. Rosh Hashanah just began and lasts 2-days. We lucked out this year because it fell on a weekend, so we are able to spend some more time making some tasty traditional treats. These are some of my favorites, and I’m going to share this super fun challah bread I’m making tomorrow! It’s a fun twist on this traditional challah I normally make.
Now, back to this cake! It’s a delicious show-stopper of a cake, but it’s very easy to make. That’s the dream combo, right?! Much like other cakes, you combine the dry ingredients, then then wet ingredients and then mix them all together. Bake them and enjoy. It’s truly that simple!
I think if I wasn’t eating a cake like this for a holiday, I’d make it for a Sunday morning to enjoy with a cup of coffee or tea. It would be a great coffee cake substitute.
What’s your favorite simple cake to make? I’d love to hear in the comments below. Happy baking!
Sweet Honey Cake
Ingredients
- 2 cups all-purpose flour
- 1/2 tsp. kosher salt
- 1/2 tsp. baking soda
- 1/2 cup (1 stick) butter, softened
- 1 cup honey
- 3 large eggs
- 1/4 tsp. almond extract
- 1/2 cup sour cream
- Powdered sugar, for serving
Directions
- Preheat oven to 350°. Line a 9” round cake pan with parchment and grease with cooking spray. In a large bowl, whisk together flour, salt, and baking soda.
- In another large bowl, using a hand mixer, beat butter and honey together until butter is smooth and mixture is light and creamy. Add eggs, one at a time, beating well after each addition, then add almond extract. Add dry ingredients and beat until just barely combined, then add sour cream and beat until just combined.
- Pour batter into prepared cake pan and bake until a toothpick inserted in the middle comes out clean, 30-35 minutes. Let cool.
- Serve as is or with a dusting of powdered sugar. Enjoy!
