Honey Cake with Pecan Swirls

Spray oil containing flour or spray oil plus 2 tablespoons flour for greasing and flouring pan

1 cup pecan halves
½ plus 1/3 cup sugar, divided
1 tablespoon ground cinnamon
2/3 cup brewed espresso or very strong coffee (or 1 teaspoon instant coffee granules dissolved in 2/3 cup boiling water)
¾ cup honey
½ cup canola or vegetable oil
1/3 cup dark brown sugar
2 large eggs
2 cups all-purpose flour
¼ teaspoon ground cloves
¼ teaspoon ground cinnamon
¼ teaspoon ground ginger
¾ teaspoon baking powder
¾ teaspoon baking soda


1.     Preheat the oven to 350F. Grease and flour a 12-inch loaf pan.

2.     Place the pecan halves in a bag and crush them with a rolling pin until the largest pieces are between ¼ and ½-inch long. Add the ½ cup sugar and 1 tablespoon cinnamon to the bag and shake to combine.

3.     In a large bowl, whisk together the coffee and honey. Add the oil, 1/3 cup of the white sugar, the brown sugar and eggs and whisk well. Add the flour, cloves, cinnamon, ginger, baking powder, and baking soda and beat with a stand of hand-held electric mixer on medium speed for 2 minutes, or mix vigorously by hand, until you have a smooth batter.

4.     Scoop up 1 cup of the batter and pour into the pan. Repeat with another cup of batter and 1/3 cup of the nut mixture. Repeat again.

5.     Bake for 1 hour, or until a skewer inserted comes out clean. Let cool for ten minutes in the pan and then turn out onto a rack to continue cooling. The cake is good either warm or at room temperature. 


Adapted from the Kosher Baker by Paula Shoyer

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