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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 3/4 cups all-purpose flour |
1 1/2 teaspoons ground cinnamon |
3/4 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1/2 teaspoon ground allspice |
1 tablespoon instant espresso granules or 2 tablespoons instant coffee granules |
1/2 cup sugar |
1/2 cup honey |
1/4 cup canola oil |
2 large eggs |
1 teaspoon finely grated orange rind |
2 teaspoons confectioners' sugar |
4 teaspoons honey |
1/2 cup plain whole-milk or thick greek yogurt |
Directions:
1. Preheat the oven to 350°. Butter a 9-inch round cake pan, and lightly dust with flour.
2. Whisk together 1 3/4 cups flour and next 5 ingredients (through allspice) in a bowl. Dissolve espresso granules in 1/4 cup water in a large bowl. Add sugar, honey, oil, eggs, and rind. Gradually whisk flour mixture into honey mixture. Pour batter into the prepared pan. Bake at 350° for 45 minutes, or until a wooden pick inserted in the center comes out clean. Cool in the pan 20 minutes on a wire rack; remove from pan. Cool completely on rack. Dust cake lightly with confectioners' sugar.
3. Cut the cake into 8 wedges; drizzle each wedge with 1/2 teaspoon honey, and dollop with 1 tablespoon yogurt.
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