Lavender & Honey Coffee Cake
This cake balances delicate dried culinary lavender with rich honey sweetness and a tender, crumbly texture, making it perfect for brunch or a midweek treat.
Ingredients
For the cake
- 1 1/2 cups all-purpose flour Spoon into the cup and level to avoid too much flour.
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp fine sea salt
- 1 tbsp culinary dried lavender, crushed Use less if sensitive to lavender flavor.
- 1/2 cup unsalted butter, room temperature Plus 3 tbsp cold butter for streusel.
- 2/3 cup granulated sugar
- 1/3 cup honey Plus 2 tbsp for glaze.
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 3/4 cup sour cream (or plain Greek yogurt) For a tangy flavor.
For the streusel
- 3/4 cup brown sugar
- 1/2 cup flour
- 1/2 tsp cinnamon
- pinch salt
Optional Enhancements
- 1 tsp lemon zest For brightness.
- pinch nutmeg
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease an 8- or 9-inch round pan and line the bottom with parchment.
- Lightly crush the lavender buds between your fingers or in a mortar to release the aroma. Toss with 1-2 teaspoons of sugar to distribute evenly.
- In a bowl, whisk flour, baking powder, baking soda, and salt together. Stir in the crushed lavender.
Mixing the Batter
- In a stand mixer or large bowl, cream 1/2 cup butter with granulated sugar until light and fluffy (about 3-4 minutes). Beat in honey, then add eggs one at a time, mixing well. Stir in vanilla.
- Fold in the dry ingredients in three parts, alternating with sour cream, beginning and ending with the flour mixture. Mix just until combined.
Preparing Streusel and Baking
- Prepare the streusel by cutting cold butter into brown sugar, flour, cinnamon, and salt until crumbly. Large crumb pieces give the best texture.
- Pour the batter into the prepared pan and smooth the top. Sprinkle the streusel evenly over the batter.
- Bake for 30-40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Rotate the pan halfway through for even browning.
- While the cake rests, warm 2 tablespoons honey with a teaspoon of water to make a thin glaze. Brush over the warm cake for shine and extra honey flavor. Let cool slightly before slicing.
Notes
Store at room temperature under a cake dome for up to 48 hours. For longer storage, wrap tightly with plastic wrap and refrigerate up to 5 days. To freeze, slice and wrap each piece in plastic wrap, then foil; freeze up to 3 months. Thaw overnight in the fridge and bring to room temperature before serving.