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Honey Cake with Pecan Swirls – by Paula Shoyer

By: Sharon Matten January 06, 2022
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Servings: 1


  • Spray oil containing flour or spray oil plus 2 tablespoons flour for greasing and flouring pan
  • 1 cup pecan halves
  • 1/2 plus 1/3 cup sugar, divided
  • 1 tablespoon ground cinnamon
  • 2/3 cup brewed espresso or very strong coffee (or 1 teaspoon instant coffee granules dissolved in 2/3 cup boiling water)
  • 3/4 cup honey
  • 1/2 cup canola or vegetable oil
  • 1/3 cup dark brown sugar
  • 2 large eggs
  • 2 cups all-purpose flour
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda


  1. Preheat the oven to 350° F.
  2. Grease and flour a 12-inch loaf pan.
  3. Place the pecan halves in a bag and crush them with a rolling pin until the largest pieces are between ¼ and ½-inch long.
  4. Add the ½ cup sugar and 1 tablespoon cinnamon to the bag and shake to combine.
  5. In a large bowl, whisk together the coffee and honey.
  6. Add the oil, 1/3 cup of the white sugar, the brown sugar, and eggs and whisk well.
  7. Add the flour, cloves, cinnamon, ginger, baking powder, and baking soda and beat with a stand or hand-help electric mixer on medium speed for 2 minutes, or mix vigorously by hand until you have smooth batter.
  8. Scoop up 1 cup of the batter and pour into the pan.
  9. Tilt the pan in a circle so the batter covers the entire bottom.
  10. Sprinkle on 1/3 cup of the nut mixture, covering the entire batter.
  11. Repeat with another cup of batter and 1/3 cup of the nut mixture.
  12. Repeat again.
  13. Pour the remaining batter on top and spread gently to cover the nuts.
  14. Bake for 1 hour, or until a skewer inserted comes out clean.
  15. Let cool for 10 minutes in the pan and then turn out onto a rack to continue cooling.
  16. This cake is good either warm or at room temperature.


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