Slovak Honey Cake Recipe
Savor the authentic richness of a Slovak honey cake recipe by indulging in our version. A tradition passed down generations, this recipe is the perfect blend of sweetness and nostalgia.
Ingredients
- 2 cups all-purpose flour
- 1 cup honey
- 1/2 cup granulated sugar
- 2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp ground cloves
- 2 lg eggs
- 1 cup sour cream
- 1/4 cup melted butter
- 1/2 cup chopped walnuts or almonds (optional)
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and grease a cake pan.
- In a large bowl, whisk together flour, baking soda, cinnamon, cloves, and salt.
- In another bowl, combine honey, sugar, eggs, sour cream, and melted butter. Mix well.
- Gradually fold in the dry ingredients to the wet mix until just combined.
- If using, fold in the nuts.
- Pour the batter into the prepared cake pan and bake for 40-45 minutes or until a toothpick comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack.
Notes
- Choice of Honey: The type of honey you choose can significantly influence the flavor of the cake. Darker honeys, like buckwheat, will give a robust and rich taste, while lighter ones, like clover or acacia, will impart a more delicate sweetness.
- Spice Variation: Feel free to adjust the spices according to your preference. Some people enjoy adding a hint of nutmeg or cardamom for extra depth.
- Sour Cream Substitute: If you're opting for yogurt instead of sour cream, go for a full-fat version. This ensures the cake retains its moist texture.
- Nuts: While nuts are optional, they provide a wonderful crunch and contrast to the dense cake. You can also toast them lightly before adding to the batter for a deeper flavor.
- Dried Fruits: If you're adding dried fruits, make sure to chop them into small pieces and dust them with flour. This prevents them from sinking to the bottom during baking.
- Baking Pan: This cake tends to stick, so make sure your pan is well-greased or lined with parchment paper.
- Checking for Doneness: Since ovens vary, start checking the cake around the 35-minute mark. If it starts to brown too quickly on top but isn't set in the middle, you can loosely cover it with foil.
- Storage: This cake tends to taste even better the next day as the flavors meld. If storing for more than a day, consider refrigerating it to maintain freshness.