5.0
(3)
Your folders
Your folders
Export 10 ingredients for grocery delivery
Step 1
Preheat the oven to 350°F. Spray a Bundt or tube pan with nonstick cooking spray. If using a tube pan, cut a parchment circle to fit the bottom and spray again. Pour in a few tablespoons of sugar and tap the pan to coat, adding more sugar if needed.
Step 2
Using the whisk attachment of an electric mixer, whisk the eggs till combined. Add 1 cup of the sugar, the honey, vegetable oil and coffee and whisk again till well combined.
Step 3
Add the remaining ingredients and whisk till smooth and well blended. Pour the batter into your prepared pan and bake the cake till a tester comes out clean, about 50 minutes.
Step 4
Cool the cake in the pan on a wire rack for 20 minutes. Place another rack on top of the pan and carefully turn over to release the cake. Remove and discard the parchment paper, then re-invert the cake so it is upright. Cool completely before serving.
Your folders
myjewishlearning.com
5.0
(3)
50 minutes
Your folders
crunchycreamysweet.com
5.0
(101)
25 minutes
Your folders
crunchycreamysweet.com
4.9
(15)
25 minutes
Your folders
hanielas.com
19 minutes
Your folders
thekitchn.com
4.6
(12)
Your folders
womensweeklyfood.com.au
60 minutes
Your folders
cooking.nytimes.com
4.0
(100)
Your folders
tasteofhome.com
4.7
(75)
35 minutes
Your folders
marthastewart.com
3.7
(494)
Your folders
eatingwell.com
4.6
(32)
Your folders
crosbys.com
45 minutes
Your folders
insanelygoodrecipes.com
4.9
(7)
20 minutes
Your folders
myjewishlearning.com
5.0
(1)
Your folders
myjewishlearning.com
5.0
(1)
Your folders
bakewithshivesh.com
Your folders
seriouseats.com
5.0
(14)
Your folders
myjewishlearning.com
Your folders
myjewishlearning.com
Your folders
today.com
4.1
(28)
45 minutes