Honey Cake with Pecan Swirls – by Paula Shoyer
Servings: 1
Ingredients
- 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
Instructions
- Preheat the oven to 350° F.
- Grease and flour a 12-inch loaf pan.
- 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.
- Add the ½ cup sugar and 1 tablespoon cinnamon to the bag and shake to combine.
- In a large bowl, whisk together the coffee and honey.
- Add the oil, 1/3 cup of the white sugar, the brown sugar, and eggs and whisk well.
- 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.
- Scoop up 1 cup of the batter and pour into the pan.
- Tilt the pan in a circle so the batter covers the entire bottom.
- Sprinkle on 1/3 cup of the nut mixture, covering the entire batter.
- Repeat with another cup of batter and 1/3 cup of the nut mixture.
- Repeat again.
- Pour the remaining batter on top and spread gently to cover the nuts.
- Bake for 1 hour, or until a skewer inserted comes out clean.
- Let cool for 10 minutes in the pan and then turn out onto a rack to continue cooling.
- This cake is good either warm or at room temperature.