Honey Pecan Streusel Cake

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Honey Pecan Streussel Cake

This recipe makes two loaves of cake, perfect for a two-day Yom Tov. Instead of making an average honey cake this year, jazz up your recipe with a crunchy streusel topping! Here is my adaption of the honey cake my Savta always made for Rosh Hashanah.

  • Duration
  • Cook Time
  • Prep Time
  • 2 cakes ServingsServings

Ingredients

Cake Ingredients

  • 1 1/2 cups honey
  • 1 cup hot strong tea
  • 3 1/2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 small orange, with peel, cut in quarters and seeds removed
  • 1 cup white sugar
  • 3 eggs
  • 3/4 cup vegetable oil

Streusel Ingredients

  • 1/2 cup all-purpose flour
  • 1/4 cup brown sugar
  • 2 teaspoons ground cinnamon
  • 2 tablespoons margarine, softened
  • 1/2 cup chopped pecans

Preparation

Preheat oven to 350 degrees F. Mix the honey and tea together and set aside to cool.

Combine the flour, baking powder, baking soda, cinnamon and nutmeg, and set aside.

In a food processor, blend the entire orange. Add the sugar and eggs and process until well mixed. Transfer to an electric mixer, add oil and beat well. Alternately add the flour mixture and cooled honey-tea mixture, beginning and ending with the dry ingredients.

Mix together all of the streusel ingredients until crumbly.

Pour the batter in to two wellgreased loaf pans lined with parchment paper. Sprinkle on the streusel and bake for 1 hour; a toothpick should come out of the cakes clean. Let cool for 30 minutes before transferring to a wire rack to cool completely.