Hot Springs Honey Cake

  1. Place oven rack in center of oven, and preheat to 350 degrees.
  2. Prepare pan: Coat the pan with butter-flavor nonstick vegetable spray or solid shortening, line the pan with baking parchment or wax paper, grease the paper, and dust with flour, then tap out the excess flour.
  3. In a medium bowl, dissolve the espresso powder in the hot water. Whisk in the honey until dissolved. Whisk in the sugar and eggs, then the oil.
  4. In a large bowl, whisk together the flour, baking powder, baking soda, salt and spices. Make a well in the center of the dry ingredients, and pour in the honey mixture. Beat the batter to blend well until smooth and slightly runny.
  5. Scrape the batter into the prepared pan. Bake 55 to 60 minutes, until the top is springy to the touch and nicely risen, perhaps with a crack in the center, and a cake tester (or wooden skewer) inserted into the middle comes out clean. Check the cake color during baking; if it seems to be getting too brown, cover it loosely with a piece of aluminum foil for the last 10 minutes or so. Cool the cake in the pan on a wire rack for at least 30 minutes.
  6. Note for higher-ups: If you are at 7,000 feet, Purdy recommends placing the oven rack in the lower third of the oven. Use 1 1/2 teaspoons baking powder and 1/4 teaspoon baking soda. Bake for 50 to 53 minutes.
  7. At 10,000 feet, place the oven rack in the center of the oven, increase the flour to 2 1/2 cups plus 3 tablespoons, use 1/2 teaspoon baking powder and 1/8 teaspoon baking soda. Bake for 35 to 40 minutes.

espresso, very hot water, honey, sugar, eggs, light olive oil, flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, ground ginger, ground cloves

Taken from www.epicurious.com/recipes/member/views/hot-springs-honey-cake-50049942 (may not work)

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