Mix it in a bowl, then bake it in a Bundt or loaf pan. This is the easiest honey cake you will ever make!
This recipe started out as a 9 x 13 idea. We said, “Let’s see if we can create a 9 x 13 version of a honey cake?!”
So we made one. But then we realized, it wasn’t meant to be. Sure, mixing it all in a disposable pan worked great, but the challenge was baking it right. An aluminum 9 x 13 wasn’t allowing the center of the cake to bake well, leaving us with a gooey middle (that sunk in once the cake baked) and dry edges. But it was easy and tasty.
That’s when we decided to scrap the 9 x 13 plan. It would simply be an easy-to-put-together honey cake that can be baked in a Bundt pan,
or a few loaf pans.
If you choose to bake it in a Bundt pan, you will see that it fills a 12 cup pan nicely.
The one we used was a 10 cup so we had some batter left over. It’s the perfect amount to fill a small loaf. This one will go to Yeshiva with our teenage boy.
Place all dry ingredients in a mixing bowl,
and mix together.
Add wet ingredients
and mix with a whisk until smooth and no lumps are left.
Grease a Bundt pan,
we used PAM Baking made with FLOUR,
and pour in the batter.
No Mixer Honey Cake
Ingredients
Dry Ingredients:
- 3 ½ cups flour
- 1 ½ cups sugar
- ½ cup brown sugar
- 1 tbsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tbsp + 1 tsp cinnamon
Wet Ingredients:
- 1 cup oil
- 1 cup honey
- 3 large eggs
- 1 cup prepared coffee, cooled
- ½ cup orange juice
Instructions
- Preheat oven to 350℉.
- Mix all the dry ingredients together in a bowl.
- Add wet ingredients and mix with a whisk until smooth and no lumps are left.
- Grease a Bundt pan and pour in the batter. Bake for 1 hour to 1 hour and 10 minutes, or until a toothpick inserted comes out clean. When baked in a loaf pan, the cake will take about 40 minutes. Times will vary depending on size of pan used.
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