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Food & Recipes

This Honey Breakfast Cake Is Packed With All Your Favorite Fall Spices

Starting your day with a filling slice of this spiced honey breakfast cake won’t just put a smile on your face because it tastes so good — it’s also packed with a powerful boost of nutrients! According to a 2016 study on the effects of combining honey and cinnamon, the mixture was associated with a reduction in weight and a trend towards increased HDL (“good cholesterol”) and reduced blood pressure. 

An electric mixer will make it easier to combine the wet and dry mixes, but you don’t necessarily need it. Check out the full recipe for this delicious breakfast cake!


Honey Breakfast Cake

  • butter, enough for 2 loaf pans
  • 2 cups all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 2 tsp. kosher salt
  • 1 Tbsp. cinnamon
  • 2 tsp. nutmeg
  • 1 tsp. ginger powder
  • 1/2 tsp. ground cloves
  • 2 tsp. ground allspice
  • 1 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • zest from one orange
  • 3/4 cup equal mixture of slivered almonds and rolled oats
  • 1 cup canola oil
  • 1 cup honey
  • 3 large eggs at room temperature
  • 1 tsp. vanilla extract
  • 1/2 cup fresh orange juice
  • 1 1/2 cup coffee, warm

Orange Glaze

  • 1/3 cup granulated sugar
  • 1/3 cup orange juice
  • 1/3 cup honey
  • 1 tsp. ginger powder
  • zest from one orange


  1. Grease two large loaf pans with butter. Set aside.
  2. Preheat oven to 350 degrees Fahrenheit 
  3. In a large bowl, place flour, baking powder, baking soda, salt, cinnamon, nutmeg, 1 tsp. ginger powder, ground cloves, allspice, 1 1/2 cup granulated sugar, light brown sugar, and the zest from one orange, and whisk together.
  4. In a separate, medium bowl, place canola oil, 1 cup honey, eggs, vanilla extract and 1/2 cup fresh orange juice — measuring the oil before the honey, as that will make it easier for the honey to glide out of the measuring cup — and whisk well.
  5. Combine the two mixtures and stir with a strong whisk. Add warm coffee and whisk until the ingredients are thoroughly combined and smooth.
  6. Pour the batter into the two prepared pans. Finish the cakes with the oat/almond topping. Place in the oven. Bake until the cake can be poked with a knife in the center and it comes back clean, around 50 minutes to an hour.
  7. While the cakes are baking, make the cake glaze. Place 1/3 cup granulated sugar, 1/3 cup orange juice, 1/3 cup honey, 1 tsp. ginger powder and zest from one orange into a sauce pot and bring to a boil, stirring until the liquids are combined.
  8. Remove cakes from the oven and make a number of pokes on the surfaces of the cake with a knife. Pour the glaze on top equally between the two cakes, using a brush if needed to push around the glaze into all parts of the top of the cake.
  9. Set the cakes aside and let cool. Once cooled, remove from the loaf pans and cut. Enjoy immediately after cooled, or place cut pieces in the fridge to last a few days longer and individually wrapped in the freezer to last up to 3 months. 
  10. When you’re ready to enjoy, toast cake in a toaster oven for a quick on-the-go breakfast.

Recipe courtesy of Chef Jessica Koslow, made for the National Honey Board

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