Description
A rustic, moist, and dense honey cake made with pantry staples like oats and raw honey, featuring a warm cinnamon glaze. It is simple to make, versatile for various diets, and captures the cozy flavors of autumn.
Ingredients
- 1 cup (340g) raw honey
- 1 cup (90g) old-fashioned rolled oats
- 1 cup (125g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 2 large eggs, room temperature
- 1/2 cup (120ml) milk
- 1 teaspoon vanilla extract
- 2 tablespoons (30g) unsalted butter
- 2 tablespoons (30ml) heavy cream
- 1/2 cup (60g) powdered sugar
- Pinch of salt (for glaze)
- Optional: 1/2 cup chopped walnuts or pecans
- Optional: 1/2 cup dried cranberries or raisins
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch skillet or cake pan and line the bottom with parchment paper.
- In a medium bowl, whisk together flour, baking powder, salt, and cinnamon. Pulse oats in a food processor for 10 seconds (optional) and add to the dry mixture. Whisk to combine.
- In a separate bowl, whisk eggs until light and fluffy. Add honey, milk, and vanilla extract. Whisk until smooth and emulsified.
- Pour wet ingredients into dry ingredients. Fold together with a spatula until just combined. Do not overmix.
- Pour batter into prepared pan and smooth the top. Bake for 30-35 minutes until a toothpick inserted in the center comes out clean. Cover with foil if browning too quickly.
- While cake bakes, melt butter and cream in a small saucepan over low heat. Stir in powdered sugar, cinnamon, and a pinch of salt until smooth.
- Let cake cool in the pan for 10 minutes. Drizzle glaze over the top and let sit for another 10 minutes to set before slicing.
Notes
Use room temperature ingredients for best results. Do not overmix the batter to keep the cake tender. Store leftovers in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. Can be frozen for up to 3 months. For a gluten-free version, use a 1-to-1 gluten-free flour blend. For a vegan version, use maple syrup instead of honey and flax eggs instead of regular eggs.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 30
- Sodium: 150
- Fat: 8
- Saturated Fat: 4
- Carbohydrates: 45
- Fiber: 2
- Protein: 5
Keywords: honey cake, autumn dessert, seasonal baking, skillet cake, easy dessert, gluten-free option, vegan option, cinnamon glaze, rustic cake