Coffee Honey Cake with White Chocolate Chips

Topped with Lemon Glazing

Coffee Honey Cake with White Chocolate Chips myfavouritepastime.com_9345I used to drink at least three mugs of coffee, in a day, but I don’t know what happened, I just stopped, suddenly, without notice. Now I take tea, Masala tea to be precise, with lots of milk and brown sugar. Masala tea is a creamy and soothing beverage which basically combines loose black tea (not tea bags), a selection of spices and most important, for me, milk. You can’t have proper Masala tea without milk. The selection of spices varies from place to place and also depends on individual palate but it essentially consists of whole spices, usually freshly grated ginger, freshly crushed black peppercorns, cloves, cardamons, Ceylon cinnamon stick, cloves and even nutmeg. You can also get Tea Masala mix in authentic Indian stores. I actually had this cake with a steaming cup of Masala tea…it was so darn delicious.

Coffee Honey Cake with White Chocolate Chips myfavouritepastime.com_9350Occasionally, I crave coffee, and the last time I had a craving, I decided to take coffee in form of a cake, with honey and Pecan nuts. Honey is one of my favourite ingredients. I read somewhere that honey may be stored in the freezer, if well sealed, without any change in flavour or texture. I have never tried this myself because I always finish my bottles of honey without a problem. Have you ever frozen honey? How did it turn out? Okay people I’ve been sleeping very late in the last week and yesterday John Tesh (intelligence for your life) convinced me to ensure I get at least seven hours of sleep. Today is my debut early night so I wish you a goodnight or good morning wherever you are and a very wonderful week

  • Ingredients
  • 350g (12½ oz, 2¾ cups) all-purpose (plain) flour
  • 2½ teaspoons baking powder
  • 2 tablespoons instant coffee granules (I used Nescafé Rich granules)
  • 2 tablespoon hot water
  • 2 tablespoons milk
  • 175g (6oz, 1½ sticks) butter cubed
  • 160g (6 oz) brown sugar
  • 100g (½ cup, 3½ oz) white chocolate chips
  • 3 medium eggs
  • 6 tablespoons (90ml) honey
  • 1 tablespoon lime or orange juice
  • 75g (3 oz) Icing (confectioners) sugar

Coffee Honey Cake with White Chocolate Chips myfavouritepastime.com_9218Please always remember to assemble all ingredients before you start

Coffee Honey Cake with White Chocolate Chips myfavouritepastime.com_9222Preheat the oven to 300°F (150°C). Grease and line the base of a 14cm x 24cm (5.5” x 9.5”) pan (tin) with parchment (greaseproof) paper. Dissolve coffee into hot water and then mix in the milk. Set aside to cool.

Coffee Honey Cake with White Chocolate Chips myfavouritepastime.com_9220Sift the flour and baking powder into a large bowl.

Coffee Honey Cake with White Chocolate Chips myfavouritepastime.com_9224Add the cubed butter to the sifted flour and rub until the mixture resembles fine breadcrumbs.

Coffee Honey Cake with White Chocolate Chips myfavouritepastime.com_9227Add brown sugar and white chocolate chips and stir to mix

Coffee Honey Cake with White Chocolate Chips myfavouritepastime.com_9236make a well in the centre. of the flour mixture.

Coffee Honey Cake with White Chocolate Chips myfavouritepastime.com_9229Beat eggs together with the dissolved coffee-milk mixture.

Coffee Honey Cake with White Chocolate Chips myfavouritepastime.com_9233Whisk in honey.

Coffee Honey Cake with White Chocolate Chips myfavouritepastime.com_9239Add the mixture to the well

Coffee Honey Cake with White Chocolate Chips myfavouritepastime.com_9241And  stir to mix

Coffee Honey Cake with White Chocolate Chips myfavouritepastime.com_9281Spoon into prepared tin (pan)

Coffee Honey Cake with White Chocolate Chips myfavouritepastime.com_9284 Bake in the middle of the oven for 1¼-1½ hours until the cake is well browned on top and skewer inserted in the middle comes out clean. Leave the cake in the tin for about 10 minutes, and transfer onto a wire rack to cool. (I  baked the cake at 300°F (150°C) for 1 hour 20 minutes.)

Coffee Honey Cake with White Chocolate Chips myfavouritepastime.com_9248Sift the icing sugar into the lemon juice and stir combine

Coffee Honey Cake with White Chocolate Chips myfavouritepastime.com_1008Drizzle  the glazing over the cake. I decorated mine with some Pecans.

Coffee Honey Cake with White Chocolate Chips myfavouritepastime.com_1027Slice the cake

Coffee Honey Cake with White Chocolate Chips myfavouritepastime.com_1032And devour

Coffee Honey Cake with White Chocolate Chips

Preparation time: 30 minutes; Baking time: 1¼-1½ hours

Ingredients

  • 350g (12½ oz, 2¾ cups) all-purpose (plain) flour
  • 2½ teaspoons baking powder
  • 2 tablespoons instant coffee granules (I used Nescafé Rich granules)
  • 2 tablespoon hot water
  • 2 tablespoons milk
  • 175g (6oz, 1½ sticks) butter cubed
  • 160g (6 oz) brown sugar
  • 100g (½ cup, 3½ oz) white chocolate chips
  • 3 medium eggs
  • 6 tablespoons (90ml) honey
  • 1 tablespoon lime or orange juice
  • 75g (3 oz) Icing (confectioners) sugar

Instructions

  1. Preheat the oven to 300°F (150°C). Grease and line the base of a 14cm x 24cm (5.5” x 9.5”) pan (tin) with parchment (greaseproof) paper. Dissolve coffee into hot water and then mix in the milk. Set aside to cool.
  2. Sift the flour and baking powder into a large bowl. Add the cubed butter and rub into the flour until the mixture resembles fine breadcrumbs. Add brown sugar and white chocolate chips, stir to mix and make a well in the centre.
  3. Beat eggs together with the dissolved coffee-milk mixture. Stir in honey. Add the mixture to the well and stir thoroughly, to mix. Spoon mixture into prepared tin (pan). Bake in the middle of the oven for 1¼-1½ hours until the cake is well browned on top and skewer inserted in the middle comes out clean. Leave the cake in the tin for about 10 minutes, and transfer onto a wire rack to cool.
  4. **I weigh the flour and butter. I do not use cup measures. The weight of a cup of flour tends to vary based on individual interpretation, publication and size of cup used (from 125g to 130g to 155g per cup)
  5. Cup measures based on assumption, 1 cup = 125g flour so that would be the US cup of 237ml, not the Australian Cup. The Australian cup = 155g flour so that would change cup measures.

Points to Note

  • Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperatures depending on your oven. I baked the cake at 300°F (150°C) for 1 hour 20 minutes.
  • I always weigh ingredients, especially the flour and butter. You can use cup measures, but please note if you scoop flour directly from the bag you will end up with 150-185 g of flour instead of the recommended 125g. I suggest you spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. You can also sift the flour first then scoop. My best advice: please use a weighing scale.

75 thoughts on “Coffee Honey Cake with White Chocolate Chips

  1. I did it! As I mentioned I’ve used a regular espresso cup, the texture was perfect, next time I’ll add more coffee in order to have a stronger coffee taste! thank you again for this recipe!

    1. Hi,
      I am so glad you did it, the texture was perfect and you loved it. Thank you so much for baking the cake. I really appreciate that you cooked from my blog. I wish you a happy Sunday!
      Liz

  2. Ehy Liz, I’ve seen your reply just now (don’t ask me why) and I was waiting for it…. Espresso is not an instant coffee and is really “short” and strong… I’ll try to add some water in order to have the same amount from your Nescafe… I’ll let you know… I cannot let this recipe goes without giving it a try!

  3. You know I made this a few days ago. It was good when fresh. I froze 3 slices (cut about 3/4″ thick). I had a chocolate glaze on top. Took a piece out of the freezer last night. OMG!!! Better than ever when eaten frozen!!!

    1. Hi,
      Thanks for making this. I really loved it. I’ve never tried to eat cake frozen. I must try and see. I’m always freezing when I overcook for the blog. Thanks for visiting and have a lovely weekend!
      Liz

    1. I have never met a coffee cake that I didn’t like so of course I enjoyed it. The honey melded in so well too. Have a great weekend!
      Liz

  4. Oh my, now I am craving this! A picture is definitely worth a thousand words….lol. To clarify about honey ( we used to be bee keepers) honey does not spoil! It will crystallize, and you just need to warm it gently to bring it back to liquid. I heard that honey was found in one of the pyramids, still as good as the day it was put in there! So fear not about leaving it on your table or kitchen shelf! I’m glad to hear you are going to get more sleep. Keep your energy up and thanks for posting this luscious looking cake. I’m on countdown now to leave this paradise! Grin…

    1. Hi Sandy,
      You are one of the most gracious people I ever met. Thank you so much for never missing to visit my posts.
      Oh and thank you so much for clarifying about honey not spoiling. I read that in the Ontario beekeepers blog. I love it in liquid form. One day I hope I’ll visit the paradise too…I’ve heard so much about it. Have a wonderful time and best regards to your family.
      Liz

  5. Hi Liz,
    This recipe is perfect for me! 😀
    I am a tea person and I rarely drink coffee. I enjoy coffee in other forms such as ice cream, candies and cakes.

  6. Forgot to address that “honey” question…whether I have ever frozen it. The answer is “no” but my biggest concern is if I needed some, then I would have to defrost the whole thing anyway. I have never had honey go bad as I use it up too quickly. Might try freezing it in tablespoon size so you could defrost just what you needed.

    1. I also use up my honey so fast, I’ve never had a need to freeze it. That sounds like a brilliant idea. I shall try freezing a small amount for experimental purpose. Have a good day! thanks for responding!
      Liz

  7. Now, I have another one of your recipes to try!!! This looks good. Chocolate is not one of my favorite things to use in everything so…probably will substitute or just leave out. Keep up the good work!!!

    1. Of course you can leave it out. I don’t eat chocolate much but I love an occasional addition to a cake. I love white chocolate but not on it’s own. It tastes better in something. Enjoy the day!
      Liz

    1. Oh don’t I remember how you sipped that coffee as you waited for the shot….almost like a movie scene. Have a lovely day, Lignum
      Liz

  8. Delicious! I have been a coffee drinker ever since my teenage years, but have recently cut back and switched to tea – you’ve reminded me of how much I miss it! The idea of putting coffee + honey together in a cake sounds so lovely to me (I’m a huge honey lover, too!) I’m saving this recipe because it looks so wonderful!

    1. Hi Lisa,
      Thank you for saving the recipe. Happy baking. I hope you’ll like it. Coffee and honey is a lovely combination. I’m glad to hear someone else cut back on coffee. It wasn’t intentional, I think my body had just had enough (LOL) Have a lovely day!
      Liz

    1. Ha ha I have those phases when I just quit things without notice or intention. There was a time I quit sugar for ten years. It’s just one of those things! I still have an occasional cup of coffee, but very occasional. Have a lovely day!
      Liz

  9. Sounds great, especially with a cup of tea. I will have to look for that type of tea, sounds like something I would really enjoy, I too like my tea with cream and sugar. Enjoy your week and plenty of sleep! I don’t function well without my seven hours.

    1. Mama D,
      I’m glad to hear you love tea with cream and sugar. Ha ha I tried my level best yesterday, but I slept at midnight. Today I aim for 11.30. Have a lovely day!
      Liz

  10. I love coffee… being Italian that’s no so hard to understand. I also love coffe flavour in cakes, candies or ice cream, but I’ve never tried to bake something with coffee… do you may I use the regular expresso instead of the Nescafé?I really would like to do it….

    1. You should try baking with coffee. it’s not difficult. What form is the regular expresso? Nescafe comes in instant or granule form. When using instant coffee (very fine and soluble) I use 2 teaspoons, at most I tablespoon. When using granules I use 2-3 tablespoons because the granules are lighter and larger in size. You can use expresso except I wouldn’t know the quantity unless I know what form it is in. As far as I know expresso is not an instant coffee? Please expound. Have a lovely weekend!

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