This walnut-honey coffee cake is light and fluffy and when it’s baking, it will make your house smell like fall. It has a rich taste due to the cinnamon-ginger-nutmeg-allspice blend and the toasted chopped walnuts on top. I add those spices separately to the batter, but if you have a store-bought Christmas spice mix, feel free to use it.
- 5 eggs
- 5 tbsp sugar
- 4 tbsp set honey or 6 tbsp liquid honey
- pinch of salt
- 300 g (~2 1/3 cups + 1 tbsp) flour
- 1/2 tsp baking soda
- 1 tsp Christmas spice mix or 1/4 tsp cinnamon powder, pinch of grated nutmeg, 1/4 tsp ground ginger and 2-3 allspice berries crushed in a mortar
- 2 tbsp plum butter
- 8 tbsp milk
- 100 g (~3/4 cup + 1 tbsp) walnuts
Size of the baking pan: 30×34 cm / 11×13″
Chop the walnuts. Grease and flour a baking pan, and preheat the oven to 180°C / 356°F.
In a small bowl combine flour, baking soda, ground ginger, cinnamon powder, grated nutmeg and crushed allspice. Set aside.
Separate the eggs. Add a pinch of salt to the egg whites and whisk them until stiff peaks form. Set aside.
Add sugar to the egg yolks and beat until pale and creamy. Add honey and plum butter and keep on mixing until well combined. Pour in milk and add flour. With a wooden spoon stir together, then gently fold in the beaten egg whites.
Pour the batter in the prepared baking pan, spread evenly and scatter the chopped walnuts on top. Bake for 25-30 minutes or until a toothpick comes out clean.