Greek Honey Cake
A delightful and easy-to-make cake combining sweet honey and tangy Greek yogurt, perfect for all occasions.
Ingredients
Wet Ingredients
- 1 cup honey
- 1 cup Greek yogurt Can be substituted with coconut or almond yogurt for dairy-free.
- ½ cup vegetable oil
- 2 large eggs Can be replaced with flaxseed meal or applesauce for a vegan alternative.
Dry Ingredients
- 2 cups all-purpose flour Can be substituted with gluten-free flour mix.
- 1 tablespoon baking powder
- ½ teaspoon cinnamon Use fresh ground for best flavor.
- ¼ teaspoon nutmeg Use fresh ground for best flavor.
- ¼ teaspoon salt
Optional Ingredients
- ½ cup chopped walnuts Omit for nut-free version or substitute with sunflower seeds.
- powdered sugar for dusting
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour your cake pan.
- Gather all ingredients to prepare for mixing.
Mix Wet Ingredients
- In a large mixing bowl, whisk together the honey, Greek yogurt, vegetable oil, and eggs until smooth.
Combine Dry Ingredients
- In another bowl, whisk together the all-purpose flour, baking powder, cinnamon, nutmeg, and salt.
Combine Mixtures
- Gradually add the dry ingredients to the wet mixture and stir gently until just combined.
Add Nuts
- If using walnuts, fold them into the batter.
Bake
- Pour the batter into the prepared pan and smooth the top. Bake for 30 to 35 minutes or until a toothpick comes out clean.
Cool and Dust
- Let the cake cool in the pan for 10 minutes, then remove it to a wire rack to cool completely. Dust with powdered sugar before serving.
Serve
- Slice the cake and enjoy with friends and family.
Notes
Store in an airtight container at room temperature for a few days, in the fridge for a week, or freeze for up to three months. Avoid overmixing the batter for a light cake.