Holiday honey cake for Rosh Hashanah
An impressive-looking cake that is soft, moist and moderately sweet.
This recipe is from Haaretz's archives.
This is an impressive-looking cake that is soft, moist and moderately sweet. It can be made in advance and kept in the fridge for two or three days.
1 tbsp. butter for greasing the pan
3 tbsp. slivered almonds
225 grams butter at room temperature
3/4 cup dark brown sugar
1/3 cup honey
1 tsp. good-quality instant coffee
1 3/4 cups sifted flour
1 tsp. baking powder
1/2 tsp. baking soda
pinch of salt
1/2 tsp. ground cinnamon
1/4 tsp. ground dried ginger
1/2 container sour cream
1 tbsp. cognac
Heat the oven to 170 degrees Celsius. Grease a kugelhopf pan well with butter. Sprinkle the almonds on the bottom as well as the outer and inner sides of the pan, and chill in the refrigerator. Using an electric mixer, cream butter, honey, sugar and instant coffee for 5 minutes. Add the eggs one at a time and then the cognac, and beat.
Sift together the dry ingredients. Lower the speed on the mixer and add them and the sour cream alternately. Beat slightly.
Place one tablespoon of batter after another in the pan carefully, on top of the almonds. Bake for 50 minutes. After allowing the cake to cool for half an hour, carefully turn it over onto a serving platter. The cake will keep in the fridge, covered, for up to four days.