Dorit Kramer’s Honey Cake

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This recipe accompanies a story on local chefs’ favorite Rosh Hashana recipes: The Best Thing They Ever Ate (for Rosh Hashana).

Dorit Kramer’s Honey Cake

Dorit Kramer’s Honey Cake

Ingredients

  • 1/2 cup unsalted butter, unsalted
  • 3/4 cup light brown sugar
  • 2 eggs, lightly beaten
  • 2 tablespoons honey, divided
  • 1 large banana, cut into chunks
  • 1 1/2 cups whole wheat flour
  • 1 1/2 teaspoons baking powder
  • 2 teaspoons of ground cinnamon
  • To add an Art Cafe twist use these optional ingredients:
  • 1/2 teaspoon of rose water
  • 1/2 crushed pecans
  • 1/2 teaspoon of cardamom

Instructions

  1. Preheat oven to 350 degrees. Grease a 9-inch by 5-inch loaf pan.
  2. Combine butter and sugar in a food processor for one minute. Add beaten eggs and process it until combined.
  3. Add in the optional ingredients at this time.
  4. Heat 1 tablespoon of honey in a saucepan over low heat for one minute.
  5. Add the honey to the food processor along with the banana, and blend until smooth texture.
  6. Add the flour and cinnamon and process until well combined. Pour evenly into the loaf pan and bake for 35 to 40 minutes. Let the pan sit for 5 minutes before removing it from the pan.
  7. Warm the remaining honey and brush it over the warm cake. Also, serve with powdered sugar on top and enjoy for the holiday.
http://food.lohudblogs.com/2014/09/12/dorit-kramers-honey-cake/

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About Author

Liz Johnson is content strategist for The Journal News and lohud.com, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

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