Honey Harmony Cake
This recipe is a variation on the classic Jewish honey cake, which is traditionally eaten at joyful celebrations such as betrothals, weddings, and the New Year, when it symbolizes the hope that the future will be sweet. I used spelt flour to replace the all-purpose flour, and Sucanat instead of brown sugar. Honey Harmony Cake is a divine dessert for any holiday celebration!
Prep Time: 1:00
Servings: 10
Ingredients:
2 1/2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1/2 teaspoon cloves (ground)
3 Organic Valley Grade A Extra Large Brown Eggs
1 cup honey
3/4 cup brown sugar
1/2 cup applesauce
1/2 cup sunflower oil
1/2 cup coffee, brewed
1/4 cup water
Organic Valley Salted Butter
Instructions:
Preheat oven to 350°F and generously butter a 12-cup bundt pan. 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. 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.
Nutrition Info:
Per Serving (excluding unknown items): 383 Calories; 13g Fat (29.9% calories from fat); 6g Protein; 63g Carbohydrate; 1g Dietary Fiber; 68mg Cholesterol; 360mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 Fat; 2 1/2 Other Carbohydrates.
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