High Altitude Whole Wheat Honey Cake
Moist and dense whole wheat honey cake with a hint of cinnamon and a lightly sweetened, wholesome flavor, baked in a fluted loaf pan and topped with fresh apricots.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Standard-Sized Loaf Pan
Ingredients
- ¾ cup whole wheat flour, fluffed, spooned and leveled
- ¾ cup + 2 tbsp all-purpose flour, fluffed, spooned and leveled
- 1 ½ tsp baking powder
- ½ tsp coarse Kosher salt (if using table salt, use half the amount)
- ¼ tsp ground cinnamon, optional
- 2 large eggs
- ¾ cup whole milk
- ¼ cup unsalted butter, melted
- ¼ cup vegetable oil
- ½ cup granulated sugar
- ¼ cup honey
- 1 ½ tsp vanilla extract
Instructions
- Preheat the oven to 350 F, and position a rack in the center of the oven. Spray a standard-sized loaf pan with non-stick baking spray.
- In a bowl, sift together the flours, baking powder, salt and cinnamon.
- Separately, whisk together the eggs, milk, melted butter, oil, sugar, honey and vanilla. Add the wet ingredients to the dry, and whisk until combined.
- Pour the batter into the prepared pan. Bake for about 35-45 minutes, until a cake tester or toothpick inserted in the cake comes out clean.
- If using an intricately molded pan, like the fluted loaf pan, cool the cake in the pan for 15 minutes, then turn out onto a cooling rack.
- Let the cake cool for about an hour, then serve warm, or at room temperature. This cake is wonderful eaten plain, with fresh fruit, spread with butter or topped with whipped cream.
Notes
Store the leftover cake in an airtight container at room temperature for up to 3-5 days.
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