Miodownik
Polish Honey Cake
A traditional Polish honey cake, known as Miodownik, featuring moist, spiced layers infused with honey and often filled with a creamy pudding or caramel. This version focuses on a simpler, yet delicious, cake with a rich honey flavor.
๐ง Ingredients
- 3 cups All-purpose flour(about 375g)
- 0.5 cup Brown sugar(about 100g)
- 1 cup Liquid honey(about 350g, dark and flavorful is best)
- 0.75 cup Vegetable oil(about 180ml)
- 3 large Eggs
- 1 cup Coffee or strong black tea(cooled to lukewarm)
- 2 tsp Baking powder
- 1 tsp Baking soda
- 1 tsp Cinnamon
- 0.5 tsp Ground ginger
- 0.5 tsp Salt
๐จโ๐ณ Instructions
- 1
Preheat oven to 180ยฐC (350ยฐF). Grease and flour a 10 or 12-cup Bundt pan, or two 9x5 inch loaf pans.
๐ก Tip: A non-stick Bundt pan is recommended for easy removal. - 2
In the bowl of an electric mixer, beat the eggs, brown sugar, and oil until the sugar is dissolved and the mixture is smooth and fluffy.
๐ก Tip: Ensure the eggs and sugar are well combined for a lighter cake. - 3
Add the honey and lukewarm coffee (or tea) to the egg mixture and beat until silky smooth.
- 4
In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, and salt.
๐ก Tip: Sifting the dry ingredients can help prevent lumps. - 5
Add the dry ingredients to the wet ingredients all at once. Beat on low speed to combine, then increase speed and beat just until most lumps are gone. The batter will be quite thin.
๐ก Tip: Do not overmix the batter, as this can result in a tough cake. - 6
Pour the batter into the prepared pan(s).
- 7
Bake for 50-55 minutes for a Bundt pan, or until a wooden toothpick inserted into the center comes out clean. Adjust baking time for loaf pans as needed.
๐ก Tip: Check for doneness by inserting a toothpick; it should come out clean. - 8
Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
๐ก Tip: Allowing the cake to cool in the pan for a short period helps it firm up.
๐ก Pro Tips
- โUse a dark, flavorful honey like buckwheat for the best taste.
- โThis cake keeps well, covered, at room temperature for up to five days.
- โServe with a smear of salted butter for an extra treat.
โจ Twist Ideas
Inspiration for your own version of this recipe
- Add chopped walnuts or raisins to the batter for added texture.
- Drizzle with a simple glaze made from powdered sugar and milk.
- For a richer cake, a layer of pudding or caramel filling can be added between two cake layers.