Lavender & Honey Coffee Cake

Indulge in the delightful flavors of Lavender & Honey Coffee Cake, a unique twist on traditional coffee cake that brings aromatic lavender and sweet honey together in perfect harmony. This moist, fluffy cake is ideal for brunch gatherings, afternoon tea, or as a satisfying dessert after dinner. Its beautiful presentation, enhanced by a crunchy streusel topping, will impress your guests while the enchanting floral notes tantalize their taste buds. Whether you're celebrating a special occasion or simply enjoying a cozy afternoon at home, this Lavender & Honey Coffee Cake is sure to become a favorite.

Prep Time20 mins

Cook Time45 mins

Total Time1 hr 5 mins

Course: Dessert Cuisine: American Keyword: Use fresh culinary lavender for an even more vibrant flavor if available. Ensure all ingredients are at room temperature for optimal mixing. Store leftovers covered at room temperature for up to three days. Servings: Serves approximately 12 slices Calories: 290kcal Author: Tisha

Ingredients

1 1/2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1 1/2 sticks unsalted butter (room temperature)
1/2 cup granulated sugar
1/4 cup honey
1 large egg plus 1 egg yolk
3/4 cup sour cream
1 tsp vanilla extract
1 Tbsp plus 1 tsp dried lavender
For the streusel: 1/2 cup packed light brown sugar, 1/2 cup chopped walnuts, 1 tsp ground cinnamon

Instructions

Preheat your oven to 325°F (165°C) and grease a 9-inch springform or cake pan.
Prepare the streusel by mixing brown sugar, walnuts, and cinnamon in a bowl; set aside.
In another bowl, whisk together flour, baking powder, and baking soda.
In a stand mixer, cream softened butter and granulated sugar until light and fluffy.
Add honey and mix for another 30 seconds; then add vanilla extract, egg, and egg yolk one at a time.
Incorporate dried lavender into the mixture and blend well.
Gradually add half of the sour cream and half of the dry ingredients; mix until just combined. Repeat with remaining ingredients.
Spread half of the batter into the prepared pan and sprinkle with half of the streusel; layer with remaining batter and top with remaining streusel.
Bake for 40-45 minutes or until a toothpick comes out clean. Let cool before slicing.

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