I love the complex flavor of honey in baked goods. It’s expensive, though, so I normally combine it with other sweeteners. But in honor of Rosh Hashanah, I forgot about my food budget and made a dessert inspired by a traditional honey cake.
This cake uses a full cup of honey, which makes the batter thick and gooey. Be sure to mix it well to incorporate the ingredients.
I was afraid this thick batter would be difficult to remove from a loaf pan once cooked, so I made cupcakes to prevent a dessert disaster. They’re also cuter and easier to transport! Let the cupcakes cool well to prevent them from sticking to the liners.
I used almond yogurt to keep this recipe free of dairy, so it could be eaten with a kosher meal. Also, I adapted the recipe for heartburn by substituting applesauce for most of the oil and using some egg whites.
These not-too-sweet cupcakes are easy to make and fun to share, whether or not you’re celebrating the new year. L’shana tova!
- 1 1/4 cups whole-wheat white flour
- 3/4 cup all-purpose flour
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 cup unsweetened applesauce
- 1/4 cup canola oil
- 1 cup honey
- 2 tbsp maple syrup
- 2 whole eggs
- 3 egg whites
- 1 tsp vanilla
- 1/4 cup almond or soy yogurt
- 1 cup sliced almonds, divided
- powdered sugar (optional)
- Preheat the oven to 325 degrees. Add paper liners to a standard muffin pan.
- In a medium bowl, whisk together the flours, baking soda, salt, and cinnamon. In a large bowl, mix the applesauce, oil, honey, maple syrup, eggs, and vanilla. Stir in the reserved flour mixture and stir until well combined, about one minute.
- Add the yogurt and 1/3 cup of almonds, and stir until well blended.
- Fill muffin cups two-thirds full, and sprinkle the top of each cupcake with some of the remaining 2/3 cup of almonds.
- Bake for 18 to 22 minutes at 325 degrees. Remove from the oven when a toothpick inserted into the middle of a cupcake comes out clean. Allow to cool for a few minutes, and then move onto a cooling rack.
- Sprinkle with powdered sugar before serving if desired.
Makes 18. Adapted from http://www.kingarthurflour.com/recipes/honey-cake-recipe