ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Honey Spice Cake

Yield serves 8

Ingredients

  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons ground cinnamon
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground allspice
  • 1 tablespoon instant espresso granules or 2 tablespoons instant coffee granules
  • 1/2 cup sugar
  • 1/2 cup honey
  • 1/4 cup canola oil
  • 2 large eggs
  • 1 teaspoon finely grated orange rind
  • 2 teaspoons confectioners' sugar
  • 4 teaspoons honey
  • 1/2 cup plain whole-milk or thick Greek yogurt

Nutrition Information

  • calories 311
  • fat 9 g
  • satfat 1 g
  • monofat 5 g
  • polyfat 2 g
  • protein 5 g
  • fiber 1 g
  • cholesterol 55 mg
  • iron 2 mg
  • sodium 296 mg

How to Make It

  1. Preheat the oven to 350°. Butter a 9-inch round cake pan, and lightly dust with flour.

  2. Whisk together 1 3/4 cups flour and next 5 ingredients (through allspice) in a bowl. Dissolve espresso granules in 1/4 cup water in a large bowl. Add sugar, honey, oil, eggs, and rind. Gradually whisk flour mixture into honey mixture. Pour batter into the prepared pan. Bake at 350° for 45 minutes, or until a wooden pick inserted in the center comes out clean. Cool in the pan 20 minutes on a wire rack; remove from pan. Cool completely on rack. Dust cake lightly with confectioners' sugar.

  3. Cut the cake into 8 wedges; drizzle each wedge with 1/2 teaspoon honey, and dollop with 1 tablespoon yogurt.