Honey Nut Cake
Indulge in the warm, comforting flavors of this Honey Nut Cake, a delightful dessert that combines airy cinnamon-spiced cake with the rich sweetness of honey and the satisfying crunch of mixed nuts. Perfect for any occasion, this easy-to-make treat comes together with simple pantry ingredients like all-purpose flour, softened butter, and milk. The batter is infused with golden honey and a touch of vanilla, creating an irresistibly moist texture and fragrant aroma. Chopped walnuts, almonds, and pecans add a deliciously nutty twist in every bite, while optional toppings like a light dusting of powdered sugar or a drizzle of extra honey elevate its charm. Ready in just under an hour, this cake is ideal for gatherings, tea time, or as a cozy snack. Let the Honey Nut Cake be your go-to recipe when you need a wholesome, crowd-pleasing dessert that’s easy to make yet feels indulgent!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 1 teaspoon Ground cinnamon
- 0.5 cups Unsalted butter, softened
- 0.5 cups Granulated sugar
- 0.75 cups Honey
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 0.75 cups Whole milk
- 1 cups Chopped mixed nuts (e.g., walnuts, almonds, pecans)
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9-inch round or square cake pan. Alternatively, line it with parchment paper.
In a large bowl, sift together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.
In a separate mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes using a hand or stand mixer.
Add the honey to the butter-sugar mixture and beat until well combined.
Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Then, add the vanilla extract and mix.
Gradually add the dry ingredients to the wet mixture in three batches, alternating with the milk. Begin and end with the dry ingredients. Mix gently to avoid over-beating the batter.
Fold in the chopped mixed nuts using a spatula until evenly distributed.
Pour the batter into the prepared cake pan and spread it evenly with the spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
Optional: Dust the cooled cake with powdered sugar or drizzle with additional honey for extra sweetness before serving.
Nutrition Facts
Calories |
3731 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.7 g | 238% | |
| Saturated Fat | 75.6 g | 378% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 652 mg | 217% | |
| Sodium | 2724 mg | 118% | |
| Total Carbohydrate | 469.7 g | 171% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 260.9 g | ||
| Protein | 65.3 g | 131% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 534 mg | 41% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 1609 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
