Jam-Topped Spiced Honey Cake
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Cook time: 
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Yield: 1 (9-inch round or 8-inch square) cake, about 8 to 10 servings
  • 1¼ cups (150 g) whole wheat pastry flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground allspice
  • ⅛ teaspoon ground cloves
  • ⅛ teaspoon ground nutmeg
  • ⅛ teaspoon ground cardamom
  • ¼ cup (60 ml) canola oil
  • ½ cup (120 ml) honey
  • 4 tablespoons brown sugar, lightly packed
  • 1 large egg
  • ½ teaspoon vanilla bean paste (or 1 teaspoon pure vanilla extract)
  • ½ cup (120 ml) strong coffee, cooled
  • ¾ cup mixed berry jam (or any flavor of jam you want), for topping
  1. Preheat oven to 350F; butter and flour 1 (9-inch) round cake pan, then line the bottom with a 9-inch round piece of parchment paper.
  2. Whisk together the flour, baking soda, salt, cinnamon, allspice, cloves, nutmeg, and cardamom in a medium bowl.
  3. Beat together the canola oil, honey, brown sugar, egg, vanilla, and coffee in a large bowl.
  4. Stirring with a wooden spoon, add the dry ingredients to the wet ⅓ at a time; be careful not to over-mix.
  5. Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 25 to 30 minutes. Cool completely on a wire rack before topping with jam.
A Note on the Jam: I used a fruit-sweetened mixed berry jam, which had a pleasantly sweet-tart flavor, unlike most jams which are very sweet. The sweet-tart flavor was a nice compliment to the sweet spiced cake and I thought ¾ cup of jam was perfect; however, when I made this cake and topped it with much sweeter apple pie jam, I reduced the amount of jam to ½ cup. Note that you may want to taste your jam and if it’s very sweet, reduce the amount to ½ cup.
Recipe by An Edible Mosaic™ at https://www.anediblemosaic.com/jam-topped-spiced-honey-cake/