Caramelized Honey Cake (Rosh Hashanah) Recipe

Name: Caramelized Honey Cake (Rosh Hashanah)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 eggs; 1/4 cup granulated sugar; 1/2 cup packed dark brown sugar; 1/2 cup plain unsweetened soy milk (don't use vanilla flavor or non-fat; plain almond milk should work well too); or just use regular milk if you don't need the cake to be non-dairy; 1/2 cup vegetable oil, plus more for greasing the pan; 1 cup honey, divided; 1 lemon, for zest and juice; 2 cups flour, plus more for dusting the pan; 3/4 teaspoon baking powder; 1/2 teaspoon baking soda; 1 teaspoon kosher salt; 1 teaspoon cinnamon

Servings: persons

2 eggs
1/4 cup granulated sugar
1/2 cup packed dark brown sugar
1/2 cup plain unsweetened soy milk (don't use vanilla flavor or non-fat; plain almond milk should work well too); or just use regular milk if you don't need the cake to be non-dairy
1/2 cup vegetable oil, plus more for greasing the pan
1 cup honey, divided
1 lemon, for zest and juice
2 cups flour, plus more for dusting the pan
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1 teaspoon cinnamon

1
Prep. Preheat oven to 350?F. Grease and flour a 10-inch springform pan.
2
Mix. In the bowl of a stand mixer, mix eggs and sugars on high-speed with the paddle attachment until pale and thick, about 3 minutes. No mixer? Use a whisk and a little muscle - this will probably take 3-5 minutes depending on how strong you are! Add the soy milk, oil, 3/4 cup honey (reserve the remaining 1/4 cup for later), lemon zest, and lemon juice and keep mixing until everything is combined.
3
Fold. Sift the flour, baking powder, baking soda, salt, and cinnamon in a separate bowl (I use a fine mesh strainer to get out any lumps), and whisk together to mix. With a spatula, fold the dry ingredients into the wet in two batches until well mixed. Try not to overwork the batter.
4
Fill. Fill the greased and floured pan(s) with the batter. Drizzle the remaining 1/4 cup (4 tablespoons) of honey over the batter, getting most of it around the edges.
5
Bake. Bake the cake - about 50 minutes for a round cake, 40 for two loaf pan until golden brown and a toothpick inserted into the center comes out clean. Try not to open the oven until almost the end of baking because this cake does have a tendency to fall a bit in the middle if you move it too much. You should be able to see through the door when the center is no longer jiggly - give it another few minutes and poke it with a toothpick. I tend to start looking (through the door!) about 10 minutes before time is up. When it comes out, the top should be slightly sticky because of the honey.
6
Cool. Let the cake cool in the pan on a wire rack for 15 minutes. Run a knife around the edge of the cake and carefully remove it from the pan. The cake freezes well.

920

kcal

Calories

Fat

140

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 eggs, 1/4 cup granulated sugar, 1/2 cup packed dark brown sugar, 1/2 cup plain unsweetened soy milk (don't use vanilla flavor or non-fat; plain almond milk should work well too); or just use regular milk if you don't need the cake to be non-dairy, and more.

Yes, Caramelized Honey Cake (Rosh Hashanah) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Caramelized Honey Cake (Rosh Hashanah)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions