Cinnamon Swirl Honey Cake – Easy Rosh Hashanah Cake
This Cinnamon Swirl Honey Cake is soft and flavorful with a gooey brown sugar-cinnamon swirl. An easy make-ahead cake for Rosh Hashanah and fall.
I have been making honey cake for years and years—it’s a true classic! This year, I decided to give my traditional honey cake a little upgrade with a gooey cinnamon-brown sugar swirl running through the middle.
The cake is soft, flavorful, and full of that classic honey flavor, with a rich cinnamon swirl that makes every slice extra special. It’s the perfect cake for Rosh Hashanah or any time during the fall season, and of course, it pairs perfectly with a hot cup of coffee or tea.
Best of all, this cake is easy to make and freezes beautifully, so it’s a great recipe to prepare ahead of a busy Yom Tov.
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Cinnamon Swirl Honey Cake – Easy Rosh Hashanah Cake
Ingredients
For the Honey Cake
- 4 eggs
- 1 cup sugar
- 2 cups almond milk
- 1 cup oil
- 1 cup honey
- 2 tsp vanilla extract
- 1/2 tsp allspice
- 1 tsp baking soda
- 2 tsp baking powder
- 4 cups all-purpose flour
For the Cinnamon Swirl
- 1 cup brown sugar
- 1½ Tbsp cinnamon
- 1 Tbsp all-purpose flour
- 2 Tbsp oil
Instructions
- Preheat the oven to 350°F. Line or grease your baking pans.*
- In a large bowl, beat the eggs and sugar for approximately 4 minutes, until pale, thick, and fluffy.
- Slowly pour in the oil while continuing to mix. Add the honey and vanilla extract and mix until combined.
- Add the almond milk and mix.
- In a separate bowl, combine the flour, baking powder, and baking soda. Add the dry ingredients to the wet ingredients and mix just until incorporated. Be careful not to overmix.
- To prepare the cinnamon swirl, combine the brown sugar, cinnamon, flour, and oil in a small bowl. Mix until you have a coarse, crumbly mixture resembling wet sand.
- Divide the cake batter between your prepared pans. Divide the cinnamon mixture between the pans, crumbling it over and into the batter. Use a knife to gently swirl the cinnamon mixture through the batter. Don’t over-swirl—you want to keep those beautiful pockets of cinnamon throughout the cake.
- Bake until a toothpick inserted into the center comes out clean. For two 11 x 5-inch loaf pans, this will take approximately 50 minutes.
- Allow the cake to cool completely before slicing.
Notes
*Baking Pan Options
I used two larger 11 x 5-inch loaf pans, but you can also make this cake in a 9 x 13-inch pan, a Bundt pan, or several smaller loaf pans. Baking times will vary depending on the pan you use. Begin checking smaller pans after 35–40 minutes. A Bundt pan will likely need closer to 50 minutes. The cake is ready when a toothpick inserted into the center comes out clean. You can swap the almond milk for any preferred milk or apple juice. Just note when using apple juice it will make the cake sweeter.
Recipe by Faigy Murray | https://mykitchenmystudio.com/cinnamon-swirl-honey-cake/
