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Ina Garten Honey Cake

Ina Garten Honey Cake - recipe card
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This moist, tender honey cake is rich with warm spices and a deep honey flavor. A crackly top gives way to a soft, dense crumb that stays fresh for days. It’s simple, elegant, and perfect with coffee or tea.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 cup vegetable oil
  • 1/2 cup honey
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 cup strong brewed coffee, cooled
  • 1/4 cup freshly squeezed orange juice
  • 1 tablespoon orange zest

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan with nonstick spray, line the bottom with parchment paper, and lightly flour the sides. This ensures the cake releases cleanly after baking.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves until well combined. Set aside.
  3. In a large bowl, whisk together the vegetable oil, honey, granulated sugar, brown sugar, eggs, and vanilla until smooth and slightly thickened, about 1 minute. The mixture should be glossy and well blended.
  4. Add half of the dry ingredients to the wet mixture and whisk gently just until combined. Add the brewed coffee and orange juice, whisking until incorporated, then add the remaining dry ingredients and whisk until the batter is smooth. Do not overmix; a few small lumps are fine.
  5. Stir in the orange zest. The batter will be thin and pourable, similar to pancake batter.
  6. Pour the batter into the prepared loaf pan. Tap the pan gently on the counter a few times to release any air bubbles.
  7. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean and the top is a deep golden brown. If the top browns too quickly, tent loosely with aluminum foil after 35 minutes.
  8. Remove from the oven and let cool in the pan for 15 minutes. Run a knife around the edges to loosen, then turn the cake out onto a wire rack to cool completely.
  9. Once cooled, slice and serve. Store any leftovers in an airtight container at room temperature for up to 3 days.

Notes

Storage: Keep cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. Freezing: Wrap tightly in plastic wrap and then aluminum foil; freeze for up to 2 months. Thaw overnight in the refrigerator or at room temperature for 2 hours. Reheating: If desired, warm individual slices in the microwave for 10-15 seconds or in a 300°F oven for 5 minutes.

Nutrition

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Find it online: https://inagartencooks.com/ina-garten-honey-cake-recipe/