Spiced Honey Cake

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With unfortunate new free time, when I’m not day/swing/position trading, I’ve been baking from the Snacking Cake cookbook by Yossy Arefi. I found this simple floral honey snack cake that’s soooooo delish while satisfying my sweet tooth! 😋 This cake perfumed my house with floral 🍯 honey & spices.


Spiced Honey Cake [prep: 10-mins; cook: 25 – 35-mins; rest: 15-mins; makes: 8″ cake]


  • 3/4 cup runny honey (I used Big Island Bees Organic Hawaiian Honey Ohia Lehua Blossom)
  • 1/4 cup light brown sugar
  • 1 large egg
  • 1/2 cup neutral oil (I used Smart Balance Omega Oil)
  • 1/2 cup buttermilk (I substituted with 2 parts vanilla yogurt & 1 part milk)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 3/4 teaspoon kosher salt
  • 1-1/4 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 cup sliced almonds (optional; I substituted with crushed Hoody’s Bee Keeper Wildflower Honey Glazed Almonds)


  • adjust oven rack to the center position & preheat oven to 350°; butter or coat an 8″ square pan with nonstick spray; line pan with a parchment paper strip that hangs over 2 of the pan’s edges
  • in a large bowl, whisk honey, brown sugar, egg, oil, buttermilk, vanilla, cinnamon, & salt until smooth & emulsified
  • add flour, baking powder, & baking soda to mixture; whisk until well-combined & smooth
  • pour batter into pan, tap gently on the counter to release any air bubbles, & smooth the top of the batter with a spatula; scatter the almonds over batter
  • bake until puffed & golden, & the tester inserted into the cake’s center comes out clean (≈33-mins)
  • allow cake to cool in pan for 15-mins before unmolding onto a wire rack to cool completely; served warm or at room temperature (well-wrapped cake can be stored at room temperature for up to 3 days)

This snack cake tastes even better à la mode! I topped it with Bruster’s Graham Central Station (graham ice cream & graham swirls loaded with chocolate flakes); I think their Sea Salt Caramel with Almonds would also complement the cake but I didn’t have that in the fridge.

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