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Shared by Zoe Kanan

Caramelized Honey Cake

Yield: 10” bundt cakeTime: 45min plus 50min baking time

Caramelized Honey Cake

Yield: 10” bundt cakeTime: 45min plus 50min baking time

This recipe was shared by Zoe Kanan. Read more about her family in "A Very Texan Rosh Hashanah." 

To make this honey cake parve or non-dairy, Zoe recommends to use coconut cream instead of heavy cream and cashew milk with a teaspoon of apple cider vinegar to replace the buttermilk.


  • 1 cup honey
  • ½ cup heavy cream or coconut cream
  • 2 teaspoons ground coffee (optional)
  • 2 teaspoons vanilla extract
  • ½ cup dark brown sugar
  • 1 ½ cups granulated sugar
  • 1 cup minus 1 tablespoon buttermilk or 1 cup minus 1 tablespoon cashew milk plus 1 teaspoon apple cider vinegar
  • 3 large eggs
  • 1 cup grapeseed or vegetable oil
  • 3 ½ cups unbleached all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 1 tablespoon cinnamon
  • ¾ teaspoon ground cloves
  • Nonstick spray or melted butter for greasing the pan
DessertsRosh HashanahDairyVegetarianNorth America


  • Step 1

    Preheat the oven to 325° F.

  • Step 2

    In a small bowl, stir the vanilla extract and coffee grounds (if using) into the heavy cream and set aside.

  • Step 3

    Caramelize the honey: place the honey in a deep pot with tall sides (the honey will foam A LOT). Set the pot over medium-low heat and bring the honey up to a boil, stirring regularly. Once foaming, stir constantly and cook to 285° F, about 5-8 minutes. Slowly (and carefully!) whisk in ⅓ of the cream, vanilla and coffee (if using) mixture and stir to combine. Mix in the remaining cream and set aside to cool slightly.

  • Step 4

    In a medium bowl, combine the granulated sugar and brown sugar breaking up any lumps with your fingers. Whisk in the oil, buttermilk, and eggs to thoroughly combine.

  • Step 5

    In a large bowl, place the flour, baking powder, baking soda, sea salt, cinnamon and clove and whisk to combine. Make a well in the center and add the wet ingredients and the caramelized honey mixture.

  • Step 6

    Use a large whisk to slowly pull the dry ingredients into the wet and whisk until combined into a smooth, thick batter.

  • Step 7

    Using nonstick spray or melted butter and a pastry brush, coat the inside of a 10 inch (12 cup) bundt pan very thoroughly. Don't miss the inner column - this batter is sticky!

  • Step 8

    Fill the prepared bundt pan and bake at 325°F until a toothpick inserted into the center comes out clean and the cake springs back to the touch, about 50-55 minutes.  

  • Step 9

    Cool for 20 minutes before unmolding, then let cool completely and dust with powdered sugar. Enjoy with fresh whipped cream and a dollop of apple butter!