Lavender Honey Cake
Prep time: 
Cook time: 
Serves: a lovely crumb-topped cake
 
Sweet and simple, you will love this cake with a touch of lavender honey!
What to get:
  • 1 c sugar
  • 1 c honey (lavender honey in this case!)
  • ½ c canola oil
  • 4 eggs
  • 2 tsp grated orange zest
  • 1 c orange juice
  • 2.5 c flour (I use white whole wheat)
  • ½ tsp salt
  • ½ tsp baking soda
  • 1 tsp cinnamon
For the crumb topping
  • 6 Tbl flour
  • 6 Tbl sugar
  • ½ cup sweetened coconut (finely chopped)
  • 2 Tbl oil
optional for topping finished cake:
  • edible lavender flower buds
  • pink sea salt
  • drizzle of more honey
What to do:
  1. Preheat oven to 350 degrees and grease baking pan of choice
  2. Combine dry ingredients and stir
  3. In a separate bowl to a stand mixer, combine sugar, eggs, zest and honey, stir
  4. To the sugar mix, add the dry ingredients slowly & add orange juice
  5. Once combined, pour batter into prepared baking pan (I used a glass 9x13)
  6. Prepare topping by incorporating all remaining ingreds until crumbles form with a fork.
  7. Sprinkle topping onto cake batter and bake for about 40 min (when toothpick comes out clean)
  8. Let pan cool on wire rack for at least 30 minutes, then serve!
  9. *Garnish with edible lavender flower buds, a drizzle of honey and small amount of pink sea salt (optional)
Notes:
This can be done in any baking pan, but cooking time may vary for bundt or loaf pans. I went with a 9x13.
Recipe by the dinnervine at http://www.dinnervine.com/2012/02/lavender-honey-cake/