Ingredients
- nonstick cooking spray
- 1 cup granulated sugar + extra for prepping the pan
- 3 large eggs, at room temperature
- 1 cup honey
- 1 cup vegetable oil
- ¾ cup strong brewed coffee
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp kosher salt
- 2 tsp ground cinnamon
- ½ tsp ground cloves
Instructions
- 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.
- 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.
- 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.
- 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.
Notes
To store the cake, wrap in plastic wrap and keep at room temperature for up to one week.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Holiday